Outputs (4)

Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu) (2024)
Journal Article
Kirkwood, A., Fisk, I., Xu, Y., Reid, J., & Yang, N. (2025). Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu). Food Chemistry, 464, Part 3, Article 141888. https://doi.org/10.1016/j.foodchem.2024.141888

To ensure the aroma and flavour quality of dried herbs, it is essential to understand flavour reactions that occur during complex drying mechanisms. This study investigated aroma formation in dried Dendrobium nobile stems (Shihu), valued in Chinese c... Read More about Mechanisms of aroma compound formation during the drying of Dendrobium nobile stems (Shihu).

Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning (2024)
Journal Article
Yang, N., Simon, J., Fang, W., Ayed, C., Zhang, W. E., Axell, M., Viltoriano, R., & Fisk, I. (2025). Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning. Food Chemistry, 464, Article 141537. https://doi.org/10.1016/j.foodchem.2024.141537

The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC–MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea in... Read More about Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning.

Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS (2024)
Journal Article
Wang, Y., Huang, J., Lin, X., Su, W., Zhu, P., Yang, N., & Adams, E. (2024). Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS. Journal of Chromatography A, 1730, Article 465118. https://doi.org/10.1016/j.chroma.2024.465118

Terpenoids possess significant physiological activities and are rich in essential oils. Some terpenoids have chiral centers and could form enantiomers with distinct physiological activities. Therefore, the extraction and separation of terpenoids enan... Read More about Recent progress in the extraction of terpenoids from essential oils and separation of the enantiomers by GC–MS.

Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method (2024)
Journal Article
Kirkwood, A., Fisk, I., Xu, Y., & Yang, N. (2024). Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method. Journal of Food Composition and Analysis, 133, Article 106344. https://doi.org/10.1016/j.jfca.2024.106344

Dendrobium orchid stems (Chinese name Shihu) are becoming popular ingredients in food and drinks such as wine, teas and desserts, however, its aroma chemistry is not currently understood. Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatog... Read More about Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method.