A5020512524- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Probiotics and Fermented Foods
- Phytochemicals and Antioxidant Activities
- Olfactory and Sensory Function Studies
- Analytical Chemistry and Chromatography
- Infant Nutrition and Health
- Protein Hydrolysis and Bioactive Peptides
- Fatty Acid Research and Health
- Identification and Quantification in Food
- GABA and Rice Research
- Essential Oils and Antimicrobial Activity
- Isotope Analysis in Ecology
- Insect Utilization and Effects
- Traditional Chinese Medicine Analysis
- Biochemical effects in animals
- Metabolomics and Mass Spectrometry Studies
Beijing Academy of Agricultural and Forestry Sciences
2025
Beijing Technology and Business University
2019-2024
Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea. Roasting unique process that provides comprehensive to WRT. The key aroma-active compounds rough WRT (RR) and moderate fire (RM) were characterized by sensory-directed flavor analysis. A total 80 identified gas chromatography-olfactometry-time-of-flight-mass spectrometry (GC-O-TOF-MS) two-dimensional chromatography-olfactometry-mass (GC × GC-O-MS), 42 them revealing high dilution (FD) factors (16-4096) during...
Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass spectrometry. Aldehydes ketones determined as the most abundant compounds. Among them, contents pentanal hexanal abundant, while 1-octen-3-one had highest flavor dilution factor odor activity value in IF. Sensory evaluation electronic nose analysis...
To explore the flavor characteristics of human milk, we constructed a three-tiered milk wheel based on 53 sensory descriptors belonging to different categories. Fifteen were selected using M-value and multivariate statistical methods, corresponding references set up realize qualitative quantitative evaluation samples. ensure accuracy reliability evaluation, performance panelists was also tested. The profile analysis indicated that established could properly reflect general properties be used...
Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on aroma of HS. The present study employed, for first time, novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) compounds HS boiling liquid (HSBL). A total 79 56 aroma-active were identified. extract dilution analysis (AEDA) was used analyze differences key components in HSBL. results showed that 13 significantly affected by boiling, such as D-limonene, methional, linalool....