B.S. Albion College, Chemistry
M.S. University of Illinois Urbana-Champaign, Food Science and Human Nutrition
Sean’s research focuses on the examining the effects of traditional perfume fixatives on the flavor of beverage systems. Perfume fixatives are high molecular weight compounds that are added to a perfume in part to change the evaporation rate of more volatile components. Current research in this area is looking at a class of perfume fixatives, musk compounds, and their ability to blend disparate flavors into one cohesive flavor. Preliminary research indicates that this is a psychological rather than physical phenomenon.
Specifically, his interests include examining the role of high molecular weight compounds on food flavor and the development sensory methods using minimally trained panels.