A5102809735- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Meat and Animal Product Quality
- Fermentation and Sensory Analysis
- Olfactory and Sensory Function Studies
- Sensory Analysis and Statistical Methods
- Food Quality and Safety Studies
- Plant biochemistry and biosynthesis
- Protein Hydrolysis and Bioactive Peptides
- Tea Polyphenols and Effects
- Phytochemicals and Antioxidant Activities
- Biochemical effects in animals
- GABA and Rice Research
- Fungal Biology and Applications
- Prenatal Screening and Diagnostics
- Iron Metabolism and Disorders
- AI in cancer detection
- RNA modifications and cancer
- Extracellular vesicles in disease
- Fetal and Pediatric Neurological Disorders
- Advanced Glycation End Products research
- Nutritional Studies and Diet
- Folate and B Vitamins Research
- Cell Image Analysis Techniques
- Salivary Gland Disorders and Functions
Beijing Technology and Business University
2018-2025
Xihua University
2025
Shenzhen Institutes of Advanced Technology
2023-2024
Chinese University of Hong Kong
2024
Chinese Academy of Sciences
2023
China Agricultural University
2018-2020
BGI Group (China)
2018-2020
China National GeneBank
2018
Bioengineering Center
2013
National Center for Genetic Engineering and Biotechnology
2013
Ultrafiltration combined with nanoliquid chromatography quadrupole time-of-flight mass spectrometry (nano-LC-QTOF-MS) and sensory evaluation was used to separate identify umami peptides in chicken breast soup. Fifteen propensity scores of >588 were identified from the fraction (molecular weight ≤1 kDa) using nano-LC-QTOF-MS, their concentrations ranged 0.02 ± 0.01 6.94 0.41 μg/L AEEHVEAVN, PKESEKPN, VGNEFVTKG, GIQKELQF, FTERVQ, AEINKILGN considered as according analysis results (detection...
The development of saltiness or enhancement peptides is important to decrease the dietary risk factor high sodium. Taste in yeast extract were separated by ultrafiltration and subsequently identified UPLC-Q-TOF-MS/MS. 377 placed into umami receptor T1R1/T1R3. results showed that eight taste with higher binding energies screened molecular virtual docking, revealed Asp218, Ser276, Asn150 T1R1 play key roles docking peptides. characteristic description effect suggested PKLLLLPKP (sourness...
To improve the sensory quality and promote diversified development of duck meat, identification inhibition key off-odorants in broth were comparatively characterized by using sensomics approach binary odor mixture analysis. Sensory evaluation results showed that Litsea pungens Hemsl (LPH) could strongly inhibit off-odorants. Fifty-four aroma-active compounds with flavor dilution factors ranging from 1 to 2048 identified stewed LPH. Recombination omission tests confirmed...
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited highest perception when FA34 (0.50 added. Eleven associated with saltiness were identified via solid-phase microextraction and extraction combined gas chromatography–mass spectrometry/olfactory. The odorant–NaCl mixture 2-methylpyrazine, 2-methyl-3-furanthiol, 2,6-dimethylpyrazine,...
The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking showed that for 18 days had the best sensory qualities, strong meaty, smoky, roasty, woody, greasy attributes. Thirty-nine aroma-active regions flavor (FD) factors ranging from 9 to 6561 detected. Overall, 3-ethylphenol highest FD factor of 6561, followed...
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed effective protocol for evaluating enhanced by umami compounds. Two chloride solutions (2.00 and 6.00 g/L) were preferred concentrations consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), highest replacement ratios monosodium glutamate l-alanine (Ala) 10 20% solution intensity...
The interaction mechanisms between vanillin and olfactory receptors were studied by computational chemistry approaches. Results showed that 10 exhibited different affinities for (-4.992∼-6.518 kcal/mol). Residues Arg286 (81%, OR2G2), His154 (78%, OR10G4; 62%, OR10G7), His104 (72%, OR10G4), Gly203 (57%, OR1L3), Val182 (58%, OR2J2), Glu182 (51%, OR5AC2) with high frequencies particularly contributed to recognition. Hydrogen bonding coupled hydrophobic interactions the key forces of binding,...
The unique aroma of yeast proteins (YPs) influences consumer acceptance. Temperature and water content could affect the characteristics proteins. Herein, release patterns in YPs were explored via sensory evaluation, electronic nose, gas chromatography-mass spectrometry (GC-MS). Sensory evaluation results showed that after heating, intensity initially dropped then increased. When addition ratio (YPs-water) was increased from 1 to 5, plastic-like attributes decreased, whereas remaining...