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哈洛德·马基（英語：Harold McGee，1951年10月3日—）是一位美国作家和食品科學与烹饪的化学与历史学家，1978年毕业于耶鲁大学，导师哈羅德·布魯姆，主要作品有《食物与厨艺（英语：On Food and Cooking）》（On Food and Cooking: The Science
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Going to Extremes, by Harold McGee, in the New York Times "Dining" section of Wednesday, September 15, 2010, at McGee, Harold. On Food and Cooking, 2nd
姜烯酚可以通过储存或加热在生姜内人为形成，推测是姜醇发生脱水反应转化形成。因此生姜中姜烯酚与姜醇的比例可以用于判断生姜产品质量。 Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen 2nd. New York:
ISSN 1364-5528. PMID 27774555. S2CID 40241982. doi:10.1039/C6AN02254E （英语）. Harold McGee. On Food and Cooking: The Science and Lore of the Kitchen 2nd. New York:
Contemporary Cocktails. Globe Pequot. 2009: 132. ISBN 978-1-59921-504-4. McGee, Harold. Trying to Clear Absinthe’s Reputation. The New York Times. 3 January