Professor and Department Head
Department of Food Science and Nutrition
Address: 147 FScN
Phone: (612) 624-3201
Fax: (612) 625-5272
greinecc@umn.edu

• Flavor chemistry
• Off-flavors
• Flavor processing

• FScN 4331 Food Processing 1
• FScN 4332 Food Processing 2
• FScN 4345 Flavor Technonolgy
• FScN 8337 Flavor Chemistry
• FScN 4312 Food Analysis
• FScN 4111 Food Chemistry

Mei, J. and Reineccius, G.A. 2007. The influence of texture on aroma release and perception related to dairy products. In K.R. Cadwallader, M.A. Drake and R.J. McGorrin (eds.), Flavor of Dairy Products. Am. Chem. Soc., Wash., DC. pp. 93-110.

Leclercq, S., Reineccius, G.A. and Milo, C. 2007. Use of ?-tocopherol against oxidation of model flavor compounds. J. Agric. Food Chem. 55(22), 9189-9194.

Leclercq, S., Reineccius, G.A. and Milo, C. 2007. Influence of matrix and storage environment on aroma stability during storage. J.Agric. Food Sci. 55, 421-425.

Buffo, R.A., Rapp, J.A., Krick, T., and Reineccius, G.A. 2004. Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture. Food Chem. 89:103-108.

Reineccius, T.A., Reineccius, G.A. and Peppard, T.L. 2004. Beta-cyclodextrin as a partial fat replacer. J. Food Science 69(4):334-341.

Reineccius, G.A. 2004. The spray drying of food flavors. (a review requested by the Journal in honor of C.J. King). Drying Technology 22(6):1289-1324.

Reineccius, T.A., Reineccius, G.A. and Peppard, T.L. 2004. Solvents. J. Agric. Food Chem. Web published 12/21/2004.

Reineccius, G.A. and Vickers, Z.M. 2004. Flavor characterization. In Kirk-Othmer Encyclopedia of chemical technology. John Wiley and Sons (Publ.) New York.

Dronen, D.M. and G.A. Reineccius, 2003. Mass Transfer Parameters of Volatile Compounds in Dry Carbohydrate Matrices. In: Flavour Research at the Dawn of the Twenty First Century. J.L. LeQuere and P.X. Etievant, eds. Lavoisier: Cachan, FR

Reineccius, G.A., R. Liardon and Z. Lou. 2003. The retention of aroma compounds in spray dried matrices during encapsulation and storage. In: Flavour Research at the Dawn of the Twenty First Century. J.L. LeQuere and P.X. Etievant, eds. Lavoisier: Cachan, FR.

T.A. Reineccius, G.A. Reineccius and T.L. Peppard,. 2003. Comparison of Flavor Release from Alpha-, Beta- and Gamma-Cyclodextrins. J. Food Science. 68(4):1234-1239.

Peterson. D.G. and G.A. Reineccius. 2003 Determination of the Aroma Impact Compounds in Heated Sweet Cream Butter. Flavour Fragrance J. 18(4):320-324.

Peterson. D.G. and G.A. Reineccius. 2003 Characterization of the Volatile Compounds Which Constitute Fresh Sweet Cream Butter Aroma. Flavour Fragrance J. 18 (3), 2003 215-220.

• American Chemical Society - served as an officer of the Flavor Subdivision.
• Institute of Food Technologists
• American Chemical Society (Minnesota Section)
• Minnesota Section of IFT
• Minnesota Chromatography Forum - Past President
• 2003-2006 CHE International Committee
• March 2003 Scientific American, Ask the Experts.

• Stephen S. Chang Award (IFT)
• Honorary member of the Society of Flavor Chemists
• Distinquished Achievement and Service in Agricultural and Food Chemistry (ACS)