Jenna Fryer

Jenna Fryer is affiliated with the Department of Food Science and Technology at Oregon State University, where she conducts research on the impact of environmental factors on food and beverage quality. Her work focuses on understanding how smoke exposure from wildfires alters the sensory and chemical properties of agricultural products such as grapes and coffee, with a particular emphasis on mitigating flavor degradation and improving consumer perception.

She holds a Ph.D. in Food Science and Technology and has served as the Major Professor for graduate students like Elizabeth Tomasino. Her research interests include sensory analysis methodologies, the chemistry of smoke taint in wine, and the dual pathways of odor perception (orthonasal vs. retronasal).

Her publications consistently address the intersection of environmental challenges and food science, with recent studies exploring rinse protocols to reduce sensory carryover bias in wine tasting and the role of labeling in consumer perception of affected products.