Dr. Russell L. Rouseff (Russ)
Contact Information
Citrus Research and Education Center
Lake Alfred, Florida
Food Science
Phone: 863.956.8860
Email: rrouseff@ufl.edu
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
Ramirez-Rodrigues, M. M.; Balaban, M. O.; Marshall, M. R.; Rouseff, R. L., Hot and Cold Water Infusion Aroma Profiles of Hibiscus sabdariffa: Fresh versus Dried. J. Food Sci. 2011, 76, (2), 212-217.
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.
Du, X.; Song, M.; Rouseff, R., Identification of new strawberry sulfur volatiles and changes during maturation. J. Agric. Food Chem 2011, 59, 1294-1300.
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.
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.
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.
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.
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.
Jabalpurwala, F. A.; Smoot, J. M.; Rouseff, R. L., A comparison of citrus blossom volatiles. Phytochemistry 2009, 70, (11-12), 1428-1434.
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.
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.
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.
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.
Ruiz Perez-Cacho, P.; Rouseff, R., Fresh Squeezed Orange Juice Odor: A Review. Critical Reviews in Food Science and Nutrition 2008, 48, 681-695.
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.
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.
Pérez-Cacho, P. R.; Galán Soldevilla, H.; Mahatanattawee, K.; Elston, A.; Rouseff, R. L., Sensory Lexicon for Fresh Squeezed and Processed Orange Juices. Food Science and Technology International 2008, 14, (5), 131-142.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Books
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
Oliveira, L. C.; Valim, F.; Narain, N.; Rouseff, R., Aroma volatiles of mangaba. In Expression of Multidisciplinary Flavour Science, Amadò, R.; Blank, I.; Escher, F., Eds. Interlaken, Switzerland, 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.
