Dr. Cadwallader received his BS in food science from the University of Georgia in 1984, and his MS (1987) and Ph.D. (1990) in food science from the University of Florida. Dr. Cadwallader worked as an assistant/associate professor of food science at Mississippi State University (1994-1999) and assistant professor food science at Louisiana State University (1991-1994). He is currently a full professor of food chemistry within the Department of Food Science and Human Nutrition. He lives in Champaign with his wife Karen and three sons Myles, Dylan, and Ryan. Dr. Cadwallader's teaching interests include food analysis, food chemistry, flavor chemistry and analysis, and sensory evaluation techniques. At UIUC he teaches Food Analysis and a graduate level course on food flavor and analysis. Dr. Cadwallader is a professional member of the Institute of Food Technologists and the American Chemical Society.
Ph.D. - University of Florida (1990)
Food quality depends largely on the sensory properties of a food, including flavor (taste and aroma), color, texture and overall appearance. Among these, flavor is often the most important determinant of food acceptance by the consumer. Aroma is an important element of flavor and is attributed to the perception of volatiles (aroma compounds) present in the dynamic headspace (mouth and nasal cavities) of the food during consumption. Dr. Cadwalladerâs research revolves around the study of food flavor as it relates to overall food quality. He is interested in both the basic and applied aspects of the flavor chemistry of foods. His fundamental (foundation) research includes the development of improved methods for the chemical/sensory characterization of food flavor systems. These studies have led to the identification of the character-impact aroma compounds of various foods, including seafood, meat, dairy, vegetable and beverage products as well as food ingredients such as herbs and spices. Dr. Cadwalladerâs applied studies are mainly the result of his collaboration with food industry partners. Research in this area includes the development of technology for the creation/recovery of natural flavorings, study of the impact of food processing, packaging and storage on flavor quality and identification of off-flavors and taints. In addition to the above, Dr. Cadwallader is also interested in the physical chemistry of flavor-food matrix (binding) and flavor-flavor interactions flavor release and flavor stability.
FSHN 418 - Food Analysis
FSHN 519 - Flavor Chemistry and Analysis
Watcharananun, W, Cadwallader, K.R., Huangrak, K. Kim, H. and Lorjaroenphon, Y. 2009. Identification of pedominant odorants in Thai desserts flavored by smoking with "tian op", a traditional Thai scented candle. J. Agric. Food Chem. 57: 996-1005.
Kim, H., Cadwallader, K.R., Jeong, E.-J. and Cha, Y.-J. 2009. Effect of refrigerated and thermal storage on the volatile profile of commercial aseptic Korean soymilk. J. Food Sci. Nutr. 14: 76-85.
Kaewka, K., Theerakulkait, C. and Cadwallader, K.R. 2009. Effect of preparation conditions on composition and sensory aroma characteristics of acid hydrolyzed rice bran protein concentrate. J. Cereal Sci. 50: 56-60.
Lee, J.-W., Thomas, L.C., Jerrell, J., Feng, H., Cadwallader, K.C. and Schmidt, S.J 2010. Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (Part II). J. Agric. Food Chem. 59: 702-712.
LaFond, S., Jerrell, J.P., Artz, W.E. and Cadwallader, K.R. 2011. Formation of 4-hydroxy-2-(E)-nonenal in a corn-soy oil blend: A controlled heating study using a French fried potato model. J. Am. Oil Chem. Soc. (published online January 2011).
Suppavorasatit, I., Gonzales de Mejia, E. and Cadwallader, K.R. 2011. Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein. J. Agric. Food Chem. 59: 11621-11628.
Kaewka, K., Theerakulkait, C. and Cadwallader, K.R. 2011.Effect of drying and proline addition on aroma volatile compounds of acid-hydrolyzed rice bran protein concentration. International J. Food Sci. Technol. 46: 1654-1660.
Cadwallader, K.R. and Chang, S.K.C. (Eds.). 2010. Chemistry, Texture and Flavor of Soy. ACS Symposium Series 1059, American Chemical Society, Washington, DC.
Liu, G.-L. and Cadwallader, K.R. 2010. Aroma-impact components of "Carlos" muscadine grape juice. In Flavor and Health Benefits of Small Fruits. Qian, M.C. and Rimando, A.M. (Eds.). ACS Symposium Series 1035, American Chemical Society, Washington, DC, pp. 63-77.
Cadwallader, K.R., Tamamoto, L.C. and Sajuti, S.C. 2010. Aroma components of fresh and stored pomegranate (Punica granatum L.) juice. In Flavors in Noncarbonated Beverages. Da Costa, N.C. and Cannon, R.J. (Eds.). ACS Symposium Series 1036. American Chemical Society, Washington, DC, pp. 93-101.
Suppavorasatit, I. and Cadwallader, K.R. 2010. Flavor-soy protein interactions. In Chemistry, Texture and Flavor of Soy. Cadwallader, K.R. and Chang, S.K.C. (Eds.). ACS Symposium Series 1059, American Chemical Society, Washington, DC, pp. 339-359.
Sun, C., Cadwallader, K.R. and Kim, H. 2010. Comparison of key aroma components between soymilks prepared by cold and hot grinding methods. In Chemistry, Texture and Flavor of Soy. Cadwallader, K.R. and Chang, S.K.C. (Eds.). ACS Symposium Series 1059, American Chemical Society, Washington, DC, pp. 361-373.
Cadwallader, K.R., Moore, J.J., Zhang, Z. and Schmidt, S.J. 2010. Comparison of spray drying and Refractance WindowTM drying technologies for the encapsulation of orange oil. In Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation, Health Benefits, Analytical Methods, and Molecular Biology of Functional Foods. Ho C.-T., Mussinan, C.J., Shahidi, F. and Tratras Contis, E. (Eds.). The Royal Society of Chemistry, Cambridge, UK, pp. 246-254.
Kim, H.K. and Cadwallader, K.R. 2011. Instrumental analysis of seafood flavor. In Handbook of Seafood Quality, Safety and Health Applications. Alasalvar, C., Shahidi, F., Miyashita, K. and Wanasundara, U. (Eds.). Blackwell Publishing Ltd., UK, pp. 50-67.
Cadwallader, K.R., Potts, D., Brisske-BeVier, L. and Mirarefi, S. 2011. Contribution of volatile sulfur compounds to the characteristic aroma of roasted garlic. In Volatile Sulfur Compounds in Food. Qian, M.C., Fan, X. and Mahattanatawee, K. (Eds.). ACS Symposium Series 1068, American Chemical Society, Washington, DC, pp. 137-151.
Lahne, J. and Cadwallader, K.R. 2012. Streamlined analysis of potent odorants in distilled alcoholic beverages. In Chemistry and Flavor of Alcoholic Beverages. Qian, M. et al., (Eds.). ACS Symposium Series, American Chemical Society, Washington, DC (In press).
Fang, M. and Cadwallader, K.R. 2012. Improved synthesis of deuterium-labeled alkyl pyrazines for use in stable isotope dilution analysis. In Recent Advances in the Analysis of Foods and Flavor. Mussinan, C. et al. (Eds.). ACS Symposium Series, American Chemical Society, Washington, DC (In press).