Research in my laboratory seeks to answer questions about food and beverage flavor, quality and health effects. We use analytical tools including gas chromatography-mass spectrometry, high performance liquid chromatography-mass spectrometry, and inductively coupled plasma mass spectrometry to study the effects of agricultural practices, fermentation, processing, and storage on composition of grapes, wines, and other foods and beverages. By linking compositional and sensory information, we can begin to understand how aroma compounds interact with each other and with food matrix components to contribute to complex food and beverage flavors.
Susan E. Ebeler
3148 Robert Mondavi Institute North Building/150 Mrak Hall
Professor, Department of Viticulture and Enology
Co-Director, Food Safety and Measurement Facility
Associate Dean, Undergraduate Academic Programs
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