University of Minnesota
Department of Food Science and Nutrition
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Department of Food Science and Nutrition

Gary A. Reineccius

Gary Reineccius Professor and Department Head,
Co-Director Flavor Research and Education Center
Department of Food Science and Nutrition
225 FScN
Phone: (612) 624-3224
Fax: (612) 625-5272


My flavor research is focused on problem solving for the food and flavor industries. Thus, the projects we work on are quite diverse including identifying key components that characterize the desirable flavor of a food, the chemical characterization of off flavors in foods, identifying the mechanisms of flavor failure in foods, methods for the encapsulation of flavorings, techniques to impart controlled release to flavorings and others. We also have substantial research activity in beverage and cloud emulsions. We have considerable effort devoted to rapidly predicting the stability of emulsions, an evaluation of various materials for stabilizing beverage emulsions as well as work on new and novel emulsions.


Resident and Outreach Teaching

Selected Scholarship 

Reineccius, Gary A.  2008.  Flavoromics - the next frontier?    Abstracts of Papers, 235th ACS National Meeting, New Orleans, LA, United States, April 6-10, 2008.

Pozo-Bayón, María-Ángeles, Jean-Paul Schirlé-Keller, Gary A. Reineccius, 2008. Determining specific food volatiles contributing to PTR-MS ion profiles using gas chromatography-EI mass spectrometry J. Agric. Food Chem. 56(13), 5278-5284

Mei. J.; GA Reineccius. 2007. The influence of texture on aroma release and perception related to dairy products. In. Flavor of Dairy Products. KR Cadwallader, MA Drake and RJ McGorrin, eds. ACS Books. Washington DC. pp. 93-110.

Mortenson, M.; GA Reineccius and ZM Vickers. 2008. Flavor of Fresh WPC and WPI. Internat. Dairy J. 18(6) pp 649-657

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

Dronen, D.M. Reineccius, G.A. 2006. Volatile loss from dry food polymer systems resulting from chemical reactions. In: Flavour Science: Recent Advances and Trends, W. Brede and M. Petersen, Eds. Elsevier, Amsterdam, pg 469-472.

Reineccius, G.A. 2006. Controlled release of flavour, In: Modifying Flavour in Food. A.J. Taylor and J. Hort, Eds., Woodhead Publishing Ltd., Cambridge, UK

Reineccius. G.A. 2006. Choosing the Correct Analytical Technique In: Flavour in Food. A. Voilley and P. Etievant, Eds., Woodhead Publishing Ltd., Cambridge, UK pp 476

Reineccius, G.A. 2006. Flavor Chemistry and Technology. Taylor & Francis, Boca Raton. Pp. 489.



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