Sheryl A. Barringer

Sheryl A. Barringer's research focuses on food science, particularly how food flavor and odor compounds form, change during processing, and can be measured or controlled. Her work uses techniques like selected ion flow tube mass spectrometry (SIFT-MS, a method for detecting volatile chemicals in air or food) to study things like garlic odor, chocolate flavor, plant protein off-odors, and chemical changes during cooking, canning, and storage. Students in this area would likely engage with practical food chemistry questions relevant to food quality, packaging, and processing industries.

Publication output has fluctuated over the past decade with some gap years, but has remained fairly steady at roughly 3-6 papers per year in recent years without a clear long-term growth or decline.

Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026