Publications - Dr. Russell Rouseff
Research
Chemistry of taste and aroma, determination of flavor impact compounds using GC-olfactometry; composition and function of juice, essence and oil components; color/pigments biochemistry, flavor stability; instrumental and sensory analyses; storage and processing flavor changes associated with fruit and juices.
Refereed Publications
Thompson-Witrick, K. A.; Rouseff, R. L.; Cadawallader, K. R.; Duncan, S. E.; Eigel, W. N.; Tanko, J. M.; O'Keefe, S. F., Comparison of Two Extraction Techniques, Solid-Phase Microextraction Versus Continuous Liquid-Liquid Extraction/Solvent-Assisted Flavor Evaporation, for the Analysis of Flavor Compounds in Gueuze Lambic Beer.Journal of Food Science 2015, 80, C571-C576. https://doi.org/10.1111/1750-3841.12795
Plaza, M. L.; Marshall, M. R.; Rouseff, R. L., Volatile Composition and Aroma Activity of Guava Puree Before and After Thermal and Dense Phase Carbon Dioxide Treatments. Journal of Food Science 2015, 80, C218-C227. https://doi.org/10.1111/1750-3841.12736
Du, X.; Song, M.; Baldwin, E.; Rouseff, R., Identification of sulphur volatiles and GC-olfactometry aroma profiling in two fresh tomato cultivars. Food Chem. 2015, 171, 306-314. https://doi.org/10.1016/j.foodchem.2014.09.013
Mahattanatawee, K.; Rouseff, R. L., Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD. Food Chem.2014, 154, 1-6. https://doi.org/10.1016/j.foodchem.2013.12.105
Du, X.; Rouseff, R., Aroma active volatiles in four southern highbush blueberry cultivars determined by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). J. Agric. Food Chem. 2014, 62, 4537-4543. https://doi.org/10.1021/jf500315t
Mann, R. S.; Rouseff, R. L.; Smoot, J.; Rao, N.; Meyer, W. L.; Lapointe, S. L.; Robbins, P. S.; Cha, D.; Linn, C. E.; Webster, F. X.; Tiwari, S.; Stelinski, L. L., Chemical and behavioral analysis of the cuticular hydrocarbons from Asian citrus psyllid, Diaphorina citri. Insect Science 2013, 20, 367-378. https://doi.org/10.1111/j.1744-7917.2012.01541.x
Mahattanatawee, K.; Goodner, K.; Rouseff, R., Quantification of beta-damascenone in orange juice using headspace standard addition SPME with selected ion GC-MS.Analytical Methods 2013, 5, 2630-2633. https://doi.org/10.1039/C3AY26089E
Gurbuz, O.; Rouseff, J.; Talcott, S. T.; Rouseff, R., Identification of Muscadine Wine Sulfur Volatiles: Pectinase versus Skin-Contact Maceration. Journal of Agricultural and Food Chemistry 2013, 61, 532-539. https://doi.org/10.1021/jf304074m
Dreyer, E.; Sims, C.; Rouseff, R.; Gray, D.; Sipowicz, M., Sensory and compositional characteristics of Blanc Du Bois wine. American Journal of Enology and Viticulture2013, 64, 118-125. https://doi.org/10.5344/ajev.2012.11130
Alferez, F.; Pozo, L. V.; Rouseff, R. R.; Burns, J. K., Modification of Carotenoid Levels by Abscission Agents and Expression of Carotenoid Biosynthetic Genes in 'Valencia' Sweet Orange. Journal of Agricultural and Food Chemistry 2013, 61, 3082-3089. https://doi.org/10.1021/jf305359x
Rouseff, R. L.; Smoot, J. M.; Mann, R. S.; Castle, W. S.; Stelinski, L. L., Sulfur volatiles in Allium canadense and A. tuberosum. Pharmaceutical Biology 2012, 50, 621-621.
Mann, R. S.; Tiwari, S.; Smoot, J. M.; Rouseff, R. L.; Stelinski, L. L., Repellency and toxicity of plant-based essential oils and their constituents against Diaphorina citri Kuwayama (Hemiptera: psyllidae). J. Appl. Entomol. 2012, 136, 87-96. https://doi.org/10.1111/j.1439-0418.2010.01592.x
Du, X.; Whitaker, V.; Rouseff, R., Changes in strawberry volatile sulfur compounds due to genotype, fruit maturity and sample preparation. Flavour and Fragrance Journal 2012, 27, 398-404. https://doi.org/10.1002/ffj.3107
Du, X.; Olmstead, J.; Rouseff, R., Comparison of fast gas chromatography-surface acoustic wave (FGC-SAW) detection and GC-MS for characterizing blueberry cultivars and maturity. J. Agric. Food Chem. 2012, 60, 5099-5106. https://doi.org/10.1021/jf300697f
Ramirez-Rodrigues, M. M.; Balaban, M. O.; Marshall, M. R.; Rouseff, R. L., Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh Compared with Dried. Journal of Food Science 2011, 76, C212-C217. https://doi.org/10.1111/j.1750-3841.2010.01989.x
Perez-Cacho, P. R.; Danyluk, M. D.; Rouseff, R., GC-MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp.Food Chemistry 2011, 129, 45-50. https://doi.org/10.1016/j.foodchem.2011.04.014
Onagbola, E. O.; Rouseff, R. L.; Smoot, J. M.; Stelinski, L. L., Guava leaf volatiles and dimethyl disulphide inhibit response of Diaphorina citri Kuwayama to host plant volatiles. J. Appl. Entomol. 2011, 135, 404-414. https://doi.org/10.1111/j.1439-0418.2010.01565.x
Mann, R. S.; Rouseff, R. L.; Smoot, J. M.; Castle, W. S.; Stelinski, L. L., Sulfur volatiles from Allium spp. affect Asian citrus psyllid, Diaphorina citri Kuwayama (Hemiptera: Psyllidae), response to citrus volatiles. Bulletin of Entomological Research 2011, 101, 89-97. https://doi.org/10.1017/S0007485310000222
Du, X. F.; Song, M.; Rouseff, R., Identification of New Strawberry Sulfur Volatiles and Changes during Maturation. Journal of Agricultural and Food Chemistry 2011, 59, 1293-1300. https://doi.org/10.1021/jf104287b
Du, X. F.; Plotto, A.; Song, M.; Olmstead, J.; Rouseff, R., Volatile Composition of Four Southern Highbush Blueberry Cultivars and Effect of Growing Location and Harvest Date. Journal of Agricultural and Food Chemistry 2011, 59, 8347-8357. https://doi.org/10.1021/jf201184m
Du, X.; Plotto, A.; Baldwin, E.; Rouseff, R., Evaluation of Volatiles from Two Subtropical Strawberry Cultivars Using GC–Olfactometry, GC-MS Odor Activity Values, and Sensory Analysis. Journal of Agricultural and Food Chemistry 2011, 59, 12569-12577. https://doi.org/10.1021/jf2030924
Danyluk, M. D.; Friedrich, L. M.; Jouquand, C.; Goodrich-Schneider, R.; Parish, M. E.; Rouseff, R., Prevalence, concentration, spoilage, and mitigation of Alicyclobacillus spp. in tropical and subtropical fruit juice concentrates. Food Microbiology 2011, 28, 472-477. https://doi.org/10.1016/j.fm.2010.10.008
Jabalpurwala, F.; Gurbuz, O.; Rouseff, R., Analysis of grapefruit sulphur volatiles using SPME and pulsed flame photometric detection. Food Chem. 2010, 120, (1), 296-303. https://doi.org/10.1016/j.foodchem.2009.09.079
Dagulo, L.; Danyluk, M. D.; Spann, T. M.; Valim, M. F.; Goodrich-Schneider, R.; Sims, C.; Rouseff, R., Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing). J. Food Sci. 2010, 75, (2), 199-207. https://doi.org/10.1111/j.1750-3841.2009.01495.x
Rouseff, R. L.; Perez-Cacho, P. R.; Jabalpurwala, F., Historical Review of Citrus Flavor Research during the Past 100 Years. J. Agric. Food Chem. 2009, 57, (18), 8115-8124. https://doi.org/10.1021/jf900112y
Korukluoglu, M.; Gurbuz, O.; Sahan, Y.; Yigit, S.; Kacar, O.; Rouseff, R., Chemical Characterization and Antifungal Activity Of Origanum Onites L. Essential Oils And Extracts. J. Food Safety 2009, 29, (1), 144-161. https://doi.org/10.1111/j.1745-4565.2008.00124.x
Jabalpurwala, F. A.; Smoot, J. M.; Rouseff, R. L., A comparison of citrus blossom volatiles. Phytochemistry 2009, 70, (11-12), 1428-1434. https://doi.org/10.1016/j.phytochem.2009.07.031
García-Torres, R.; Ponagandla, N. R.; Rouseff, R. L.; Goodrich-Schneider, R. M.; Reyes-De-Corcuera, J. I., Effects of dissolved oxygen in fruit juices and methods of removal. Comprehensive Reviews in Food Science and Food Safety 2009, 8, 409-423. https://doi.org/10.1111/j.1541-4337.2009.00090.x
Cevallos, J. M.; Rouseff, R.; Reyes-De-Corcuera, J., Untargeted metabolite analysis of healthy and Huanglongbing-infected orange leaves by CE-DAD. Electrophoresis 2009,30, (7), 1240-1247. https://doi.org/10.1002/elps.200800594
Azhuvalappil, Z.; Fan, X.; Zhang, H. Q.; Rouseff, R. L., Impact of Thermal and Nonthermal Processing Technologies on Unfermented Apple Cider Aroma Volatiles. J. Agric. Food Chem. 2009, 57, (3), 924-929. https://doi.org/10.1021/jf803142d
Ruiz Perez-Cacho, P.; Rouseff, R., Processing and Storage Effects on Orange Juice Aroma: A Review. J. Agric. Food Chem. 2008, 56, (21), 9785-9796. https://doi.org/10.1021/jf801244j
Ruiz Perez-Cacho, P.; Rouseff, R., Fresh Squeezed Orange Juice Odor: A Review. Critical Reviews in Food Science and Nutrition 2008, 48, 681-695. https://doi.org/10.1080/10408390701638902
Rouseff, R. L.; Onagbola, E. O.; Smoot, J. M.; Stelinski, L. L., Sulfur Volatiles in Guava (Psidium guajava L.) Leaves: Possible Defense Mechanism. J. Agric. Food Chem. 2008, 56, 8905–8910. https://doi.org/10.1021/jf801735v
Perez-Cacho, P. R.; Galan-Soldevilla, H.; Mahattanatawee, K.; Elston, A.; Rouseff, R. L., Sensory Lexicon for Fresh Squeezed and Processed Orange Juices. Food Science and Technology International 2008, 14, 131-141. https://doi.org/10.1177%2F1082013208094723
Nigg, H. N.; Schumann, R. A.; Rouseff, R. L.; Smoot, J. M.; Fraser, S., Malathion bait consumption and mortality of Anastrepha suspensa (Diptera : Tephritidae). Annals of the Entomological Society of America 2008, 101, (2), 418-429. https://doi.org/10.1603/0013-8746(2008)101[418:MBCAMO]2.0.CO;2
Warren, B. R.; Rouseff, R. L.; Schneider, K. R.; Parish, M. E., Identification of volatile sulfur compounds produced by Shigella sonnei using gas chromatography-olfactometry. Food Control 2007, 18, (2), 179-182. https://doi.org/10.1016/j.foodcont.2005.09.017
Ruiz Perez-Cacho, M. P.; Mahattanatawee, K.; Davenport, T.; Rouseff, R., Comparison of three lychee cultivar odor profiles using Gas Chromatography - Olfactometry and Gas Chromatography - Sulfur Detection. Journal of Agricultural and Food Chemistry 2007, 55, (5), 1939-1944. https://doi.org/10.1021/jf062925p
Ruiz Perez-Cacho, P.; Soldevilla, H. G.; Mahatanattawee, K.; Smoot, J.; Rouseff, R., Development of a flavor descriptive analysis procedure for orange juices by two trained panels in Spain and USA. Chemical Senses 2006, 31, (8), E72-E73.
Gurbuz, O.; Rouseff, J. M.; Rouseff, R. L., Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography - Olfactometry and gas chromatography - Mass spectrometry. Journal of Agricultural and Food Chemistry 2006, 54, (11), 3990-3996. https://doi.org/10.1021/jf053278p
Bezman, Y.; Bilkis, I.; Winterhalter, P.; Fleischmann, P.; Rouseff, R. L.; Baldermann, S.; Naim, M., Thermal oxidation of 9'-cis-neoxanthin in a model system containing peroxyacetic acid leads to the potent odorant b-damascenone. Journal of Agricultural and Food Chemistry 2005, ACS ASAP Oct. 22, 2005. https://doi.org/10.1021/jf051330b
Elston, A.; Lin, J.; Rouseff, R., Determination of the role of valencene in orange oil as a direct contributor to aroma quality. Flavour and Fragrance Journal 2005, 20, (4), 381-386. https://doi.org/10.1002/ffj.1578
Gocmen, D.; Elston, A.; Williams, T.; Parish, M.; Rouseff, R. L., Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS. Letters in Applied Microbiology 2005, 40, (3), 172-177. https://doi.org/10.1111/j.1472-765X.2004.01636.x
Mahattanatawee, K.; Rouseff, R.; Valim, M. F.; Naim, M., Identification and aroma impact of norisoprenoids in orange juice. Journal of Agricultural and Food Chemistry 2005, 53, (2), 393-397. https://doi.org/10.1021/jf049012k
Rouseff, R.; Morton, M.; Smoot, J. M.; Mahattanatawee, K.; Grosser, J., In determination of aroma active leaf volatiles in new citrus hybrids using GC-MS and GC-olfactometry. Proceedings of the International Society of Citriculture, Agadir, Morocco, 2004.
Gocmen, D.; Gurbuz, O.; Rouseff, R. L.; Smoot, J. M.; Fatih Dagdelen, A., Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana. European Food Research and Technology 2004, 218, (6), 573-578. https://doi.org/10.1007/s00217-004-0913-6
Schulbach, K. F.; Rouseff, R. L.; Sims, C. A., Changes in volatile sulfur compounds in strawberry puree during heating. Journal of Food Science 2004, 69, (4), C268-C272. https://doi.org/10.1111/j.1365-2621.2004.tb06327.x
Schulbach, K. F.; Rouseff, R. L.; Sims, C. A., Relating descriptive sensory analysis to gas chromatography/olfactometry ratings of fresh strawberries using partial least squares regression. Journal of Food Science 2004, 69, (7), S273-S277. https://doi.org/10.1111/j.1365-2621.2004.tb13628.x
Books
Goodner, K. L.; Rouseff, R. L., Practical Analysis Flavour and Fragrance. John Wiley & Sons: Oxford, England, 2011; p 2028.
Frey, C.; Rouseff, R., Natural Flavors and Fragrances: Chemistry, Analysis, and Production. American Chemical Society: Washington, DC, 2005, pp. 201.
Winterhalter, P.; Rouseff, R., Carotenoid-Derived Aroma Compounds. American Chemical Society: Washington, DC, 2002, Vol. 802, pp. 323.
Rouseff, R. L.; Cadwallader, K. R., Headspace Analysis of Foods and Flavors: Theory and Practice. Kleur Publishing: New York, NY, 2001, pp. 212.
Rouseff, R. L.; Leahy, M. M., Fruit Flavors: Biogenesis, Characterization, and Authentication. American Chemical Society: Washington, DC, 1995, pp. 292.
Rouseff, R. L., Bitterness in Foods and Beverages. Elsevier Science Pub. Co.: Amsterdam; New York, NY, 1990, Vol. 25, pp. 356.
Ting, S. V.; Rouseff, R. L., Citrus Fruits and their Products: Analysis, Technology. Marcel Dekkar: New York, NY, 1986, pp. 293.
Book Chapters
Mahatanattawee, K.; Ruiz Parz-Cacho, M. P.; Soldevilla, H.; Rouseff, R., Investigation of four tropical unifloral honey aromas using sensory and GC-olfactometer analyses. In Flavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Zaragoza, Spain, 2013.
Gurbuz, O.; Rouseff, J.; Rouseff, R., Comparison of Muscadine Ester Volatiles Profiles of Wines Produced Using Pectinase Pre-Treatment and Traditional Methods. InFlavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Zaragoza, Spain, 2013.
Du, X.; Whitaker, V.; Rouseff, R. L., Volatile sulfur differences in nine florida strawberry cultivars. In Flavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Elsevier Inc.: 2013; pp 189-193.
Du, X.; Rouseff, R., Fast Gas Chromatography-Surface Acoustic Wave Sensor and Capillary GC-MS for Evaluating Strawberry and Blueberry Maturity. In Flavour Science: Proceedings from XIII Weurmann Flavour Research Symposium, Ferriera, V.; Lopez, R., Eds. Zaragoza, Spain, 2013.
Gurbuz, O.; Rouseff, J.; Rouseff, R., Changes in sulphur volatiles as a result of malolactic fermentation, MLF. In OENO 2011, Proceedings of 9th International Symposium of Enology, Bordeaux 15-17 June 2011, Darriet, P.; Geny, L.; Lonvaud, A.; Lucas, P.; de Revel, G.; Teissedre, P. L., Eds. Dunod: Paris, France, 2012; pp 910-916.
Du, X.; Rouseff, R., Comparison of Fast Gas Chromatography- Surface Acoustic Wave Sensor (FGC-SAW) and Capillary GC-MS for Determining Strawberry and Orange Juice Volatiles. In Recent Advances in the Analysis of Food and Flavors, Mussinan, C.; Toth, S., Eds. American Chemical Society: Washington, DC, 2012; pp 177-189.
Ruiz Parz-Cacho, M. P.; Mahatanattawee, K.; Rouseff, R., Comparison of dynamic headspace, solid-phase microextraction headspace and solvent extraction sampling techniques for examining orange juice aroma-active volatiles. In Advances and Challenges in Flavor Chemistry and Biology, Hofmann, T.; Schieberle, P., Eds. Wartburg, Germany, 2011; pp 398-403.
Rouseff, R.; Goodner, K., Traditional flavor and fragrance analysis of raw materials and finished products In Practical Analysis Flavour and Fragrance, Goodner, K.; Rouseff, R., Eds. John Wiley & Sons: Oxford, England, 2011.
Mahatanattawee, K.; Rouseff, R., Insects as foods and flavors: character impact volatiles of Thai water bugs “Magdana” (Lethocerus indicus). In Advances and Challenges in Flavor Chemistry and Biology, Hofmann, T.; Schieberle, P., Eds. Wartburg, Germany, 2011; pp 394-397.
Mahatanattawee, K.; Rouseff, R., Gas Chromatography-Olfactometry (GC-O). InPractical Analysis Flavour and Fragrance, Goodner, K.; Rouseff, R., Eds. Wiley-Blackwell, John Wiley & Sons: Oxford, England, 2011.
Oliveira, L. C.; Valim, F.; Narain, N.; Rouseff, R., Aroma volatiles of Mangaba (Hancornia Speciosa Gomes). In Expression of Multidisciplinary Flavour Science, Blank, I.; Wust, M.; Yeretzian, C., Eds. ZHAW Zûrcher Hochschle fûr Angewandte Wissenschaften: Zurich, 2010; pp 427-430.
Mahattanatawee, K.; Rouseff, R., 2-Acetyl-2-Thiazoline, A New Character Impact Volatile in Jasmine Rice. In Expression of Multidisciplinary Flavour Science, Amadò, R.; Blank, I.; Escher, F., Eds. Interlaken, Switzerland, 2010; pp 475-478.
Rouseff, R. L.; Ruiz Parz-Cacho, M. P., Citrus Flavour. In Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability, Berger, R. G., Ed. Springer - Verlag: Berlin, Germany, 2007; pp 117-132.
Mahattanatawee, K.; Ruiz Perez-Cacho, M. P.; Rattanapanone, N.; Rouseff, R., Aroma Active Sulphur Volatiles in Arabica Coffee and Degree of Roasting Effects. In Seventh Wartburg Flavour Conference, Schieberle, P.; Hofmann, T., Eds. Wartburg, Germany, 2007.
Mahattanatawee, K.; Perez-Cacho, M. P. R.; Rattanapanone, N.; Rouseff, R., Aroma active sulphur volatiles in Arabica coffee and degree of roasting effects. In Recent Highlights Flavor Chem. Biol., [Proc. Wartburg Symp.], 8th, 2007; pp 111-116.
Gurbuz, O.; Odor, B.; Rouseff, R., Comparison of Cold Pressed and Essence Orange Oil Oxidative Stability using TI GC-O and GC-MS. In Flavour Science of Food and Beverages, Bredie, W. L. P.; Petersen, M. A., Eds. Elsevier Scientific: New York, NY, 2006; pp. 297-300.
Elston, A.; Sims, C. A.; Rouseff, R., A Multivariate Orange Juice Flavour Model Based on Sensory and GC-O Measurements. In Flavour Science of Food and Beverages, Bredie, W. L. P.; Petersen, M. A., Eds. Elsevier Scientific: New York, NY, 2006; pp. 541-544.
Mahattanatawee, K.; Rouseff, R.; Goodner, K.; Naim, M., Aroma Active Norisoprenoids in Orange and Grapefruit Juices. Special Publication - Royal Society of Chemistry 2005, 300, (Food Flavor and Chemistry), 252-259.
Rouseff, R.; Valim, M. F.; Monte, G. P., GC-O and GC-FID Comparison Between Early-Mid Season and Valencia Orange Essence Oil. In Frey, C.; Rouseff, R., Eds. American Chemical Society: Washington, D.C., 2005; Vol. 908, pp. 129-140.
Gocmen, D.; Elston, A.; Williams, T.; Smoot, J. M.; Parish, M.; Rouseff, R., Identification of Antiseptic Off-Flavours Formed from Thermophilic Spore-Forming Bacteria using GC-O and GC-MS. In State-of-the-Art in Flavour Chemistry and Biology, Hofmann, T.; Rothe, M.; Schieberle, P., Eds. Deutsche Forschungsanstalt fuer Lebensmittelchemie: Garching, Germany, 2005; pp. 240-247.