Dr NI YANG's Outputs (33)

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.

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review (2023)
Journal Article
Kirkwood, A., Fisk, I., Ayed, C., Xu, Y., & Yang, N. (2023). A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review. International Journal of Food Science and Technology, 58(10), 4921-4930. https://doi.org/10.1111/ijfs.16608

Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea a... Read More about A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review.

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans (2023)
Journal Article
Xu, S., Liu, Y., Sun, Z., Chen, G., Ma, F., Yang, N., …Fisk, I. D. (2023). Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans. Frontiers in Nutrition, 10, Article 1198802. https://doi.org/10.3389/fnut.2023.1198802

Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Cost... Read More about Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans.

Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds (2023)
Journal Article
Zhang, T., Lu, L., Yang, N., Fisk, I. D., Wei, W., Wang, L., …Zeng, R. (2023). Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds. Food Control, 153, Article 109930. https://doi.org/10.1016/j.foodcont.2023.109930

Understanding and predicting the storage stability of sweetcorn seeds is critical for effective supply chain management, however, prediction ability relies heavily on accelerated ageing (AA) studies and this is not always directly applicable to natur... Read More about Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds.

An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development (2023)
Journal Article
Zou, J., Wang, J., Hou, K., Wang, F., Su, S., Xue, W., …Du, X. (2023). An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development. Foods, 12(7), Article 1385. https://doi.org/10.3390/foods12071385

About 10 major crops basically feed the world. In fact, there are still a large number of plants that have not been fully explored and utilized because they have been ignored by the market and research. The expansion of food sources in various countr... Read More about An Underutilized Food “Miwu”: Diet History, Nutritional Evaluations, and Countermeasures for Industrial Development.

The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK (2023)
Journal Article
Zou, J., Chen, X., Liu, F., Wang, F., Wu, B., & Yang, N. (2023). The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK. Water, 15(4), Article 637. https://doi.org/10.3390/w15040637

The world is facing the challenge of increasing grain production and improving the environment, in which the treatment of diffuse water pollution from agriculture (DWP) is the important content. Traditional administrative means are still unable to so... Read More about The Effects of Economic Policy Instruments of Diffuse Water Pollution from Agriculture: A Comparative Analysis of China and the UK.

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2022)
Journal Article
XU, S., LIU, Y., MU, X., CHEN, H., TAO, G., SUN, Z., YANG, N., MA, F., & FISK, I. D. (2023). Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization. Food Science and Technology, 43, Article e97622. https://doi.org/10.1590/fst.97622

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati... Read More about Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization.

Impact of agro-forestry systems on the aroma generation of coffee beans (2022)
Journal Article
Xu, S., Liu, Y., Ma, F., Yang, N., Virginio Filho, E. D. M., & Fisk, I. D. (2022). Impact of agro-forestry systems on the aroma generation of coffee beans. Frontiers in Nutrition, 9, Article 968783. https://doi.org/10.3389/fnut.2022.968783

A long experiment has been established since 2000 at CATIE (Tropical Agricultural Research and Higher Education Center), Turrialba, Costa Rica. Twenty agro-forestry systems with different shade types and managements (organic and non-organic) consisti... Read More about Impact of agro-forestry systems on the aroma generation of coffee beans.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems (2022)
Journal Article
Hu, X., Ayed, C., Chen, J., Fisk, I., & Yang, N. (2022). The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems. Food Chemistry, 386(132824), https://doi.org/10.1016/j.foodchem.2022.132824

Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil... Read More about The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes (2021)
Journal Article
Zhang, D., Yang, N., Fisk, I. D., Li, J., Liu, Y., & Wang, W. (2022). Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes. Food Chemistry, 371, Article 131165. https://doi.org/10.1016/j.foodchem.2021.131165

Takifugu rubripes is well-known for its unique flavour but can also develop a putrid off-note. To eliminate off-note and promote desirable flavour, four cooking processes (boiling, steaming, microwave-heating and roasting) were explored to determine... Read More about Impact of cooking on the sensory perception and volatile compounds of Takifugu rubripes.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., …Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), Article 16518. https://doi.org/10.1038/s41598-021-95915-6

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article
Zhang, T., Ayed, C., Fisk, I. D., Pan, T., Wang, J., Yang, N., & Sun, Q. (2022). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chemistry, 367, Article 130760. https://doi.org/10.1016/j.foodchem.2021.130760

Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this stu... Read More about Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

Acute changes to breast milk composition following consumption of high-fat and high-sugar meals (2021)
Journal Article
Ward, E., Yang, N., Muhlhausler, B. S., Leghi, G. E., Netting, M. J., Elmes, M. J., & Langley-Evans, S. C. (2021). Acute changes to breast milk composition following consumption of high-fat and high-sugar meals. Maternal and Child Nutrition, 17(3), Article e13168. https://doi.org/10.1111/mcn.13168

© 2021 The Authors. Maternal & Child Nutrition published by John Wiley & Sons Ltd. Breast milk composition is influenced by habitual diet, yet little is known about the short-term effects of changes in maternal diet on breast milk macronutrient c... Read More about Acute changes to breast milk composition following consumption of high-fat and high-sugar meals.

Impact of capsaicin on aroma release and perception from flavoured solutions (2020)
Journal Article
Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT - Food Science and Technology, 138, Article 110613. https://doi.org/10.1016/j.lwt.2020.110613

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin o... Read More about Impact of capsaicin on aroma release and perception from flavoured solutions.

Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins (2020)
Journal Article
Dinu, V., MacCalman, T., Yang, N., Adams, G. G., Yakubov, G. E., Harding, S. E., & Fisk, I. D. (2020). Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins. European Biophysics Journal, 49(8), 799-808. https://doi.org/10.1007/s00249-020-01475-4

© 2020, The Author(s). Aroma compounds are diverse low molecular weight organic molecules responsible for the flavour of food, medicines or cosmetics. Natural and artificial aroma compounds are manufactured and used by the industry to enhance the fla... Read More about Probing the effect of aroma compounds on the hydrodynamic properties of mucin glycoproteins.

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol (2020)
Journal Article
Sun, Z., Cui, H., Yang, N., Ayed, C., Zhang, X., & Fisk, I. D. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry, 322, Article 126754. https://doi.org/10.1016/j.foodchem.2020.126754

© 2020 Elsevier Ltd During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC–MS and sensory properties were evaluated by... Read More about Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.

Impact of capsaicin on aroma release: in vitro and in vivo analysis (2020)
Journal Article
Galves, C., Yang, N., Racioni Goncalves, A. C., Chen, J., & Fisk, I. (2020). Impact of capsaicin on aroma release: in vitro and in vivo analysis. Food Research International, 133, Article 109197. https://doi.org/10.1016/j.foodres.2020.109197

© 2020 The Authors Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure ca... Read More about Impact of capsaicin on aroma release: in vitro and in vivo analysis.

Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214] (2020)
Journal Article
Yang, N., Liu, C., Liu, X., Degn, T. K., Munchow, M., & Fisk, I. (2020). Corrigendum to “Determination of volatile marker compounds of common coffee roast defects” [Food Chem. 211 (2016) 206–214]. Food Chemistry, 315, Article 126331. https://doi.org/10.1016/j.foodchem.2020.126331

© 2020 Elsevier Ltd The authors regret, that the incorrect graph is showing as Figure 5a. The correct graph is shown below. [Figure presented] The authors would like to apologise for any inconvenience caused.

Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination (2019)
Journal Article
Lv, C., Lou, L., Mosca, A. C., Wang, X., Yang, N., & Chen, J. (2020). Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination. Food Hydrocolloids, 102, Article 105578. https://doi.org/10.1016/j.foodhyd.2019.105578

© 2019 Elsevier Ltd An Individual's oral capability in perceiving food texture influences greatly food appreciation and preference. While there is no doubt that one's ability of texture discrimination depends on various oral physiological characteris... Read More about Effect of tongue temperature on oral tactile sensitivity and viscosity discrimination.

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS (2019)
Journal Article
Genovese, A., Caporaso, N., di Bari, V., Yang, N., & Fisk, I. (2019). Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS. Food Research International, 126, Article 108686. https://doi.org/10.1016/j.foodres.2019.108686

The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg . Four volatile com... Read More about Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol (2019)
Journal Article
Sun, Z., Yang, N., Liu, C., Linforth, R. S., Zhang, X., & Fisk, I. D. (2019). Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol. Food Chemistry, 295, 449-455. https://doi.org/10.1016/j.foodchem.2019.05.175

The aroma stability of fresh coffee brew was investigated during storage over 60 minutes, there was a substantial reduction in available 2-furfurylthiol (2-FFT) (84%), methanethiol (72%), 3-methyl-1H-pyrole (68%) and an increase of 2-pentylfuran (65%... Read More about Aroma binding and stability in brewed coffee: A case study of 2-furfurylthiol.

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean (2018)
Journal Article
Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8-17. https://doi.org/10.1016/j.foodchem.2018.12.080

© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar so... Read More about Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.

A non-invasive measurement of tongue surface temperature (2018)
Journal Article
Lv, C., Wang, X., Chen, J., Yang, N., & Fisk, I. (2019). A non-invasive measurement of tongue surface temperature. Food Research International, 116, 499-507. https://doi.org/10.1016/j.foodres.2018.08.066

Oral temperature, tongue specifically, is a key factor affecting oral sensation and perception of food flavour and texture. It is therefore very important to know how the tongue temperature is affected by food consumption. Unfortunately, traditional... Read More about A non-invasive measurement of tongue surface temperature.

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, 251-257. https://doi.org/10.1016/j.foodchem.2018.07.226

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More about Modifying Robusta coffee aroma by green bean chemical pre-treatment.

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article
Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, https://doi.org/10.1016/j.foodres.2018.06.054

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More about The role of phenolic compounds in olive oil aroma release.

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry (2018)
Journal Article
Zhang, Y., Yang, N., Fray, R. G., Fisk, I., Liu, C., Li, H., & Han, Y. (in press). Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry. Journal of Cereal Science, 82, https://doi.org/10.1016/j.jcs.2018.05.003

Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of... Read More about Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry.

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article
Giacalone, D., Kreuzfeldt Degn, T., Yang, N., Liu, C., Fisk, I. D., & Munchow, M. (2019). Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463-474. https://doi.org/10.1016/j.foodqual.2018.03.009

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More about Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception.

Genetic improvement of tomato by targeted control of fruit softening (2016)
Journal Article
Uluisik, S., Chapman, N. H., Smith, R., Poole, M., Adams, G., Gillis, R. B., …Seymour, G. B. (2016). Genetic improvement of tomato by targeted control of fruit softening. Nature Biotechnology, 34, 950-952. https://doi.org/10.1038/nbt.3602

Controlling the rate of softening to extend shelf life was a key target for researchers engineering genetically modified (GM) tomatoes in the 1990s, but only modest improvements were achieved. Hybrids grown nowadays contain 'non-ripening mutations' t... Read More about Genetic improvement of tomato by targeted control of fruit softening.

Determination of volatile marker compounds of common coffee roast defects (2016)
Journal Article
Yang, N., Liu, C., Liu, X., Kreuzfeldt Degn, T., Munchow, M., & Fisk, I. D. (2016). Determination of volatile marker compounds of common coffee roast defects. Food Chemistry, 211, 206-214. https://doi.org/10.1016/j.foodchem.2016.04.124

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volat... Read More about Determination of volatile marker compounds of common coffee roast defects.

Controlling salt and aroma perception through the inclusion of air fillers (2015)
Journal Article
Chiu, N., Hewson, L., Yang, N., Linforth, R., & Fisk, I. D. (2015). Controlling salt and aroma perception through the inclusion of air fillers. LWT - Food Science and Technology, 63(1), 65-70. https://doi.org/10.1016/j.lwt.2015.03.098

© 2015 The Authors. Global dietary sodium consumption significantly exceeds the WHO recommended intake levels, although strategies are available for sodium reduction, most are partial product-specific solutions. A wider range of approaches is urgentl... Read More about Controlling salt and aroma perception through the inclusion of air fillers.

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing (2013)
Journal Article
Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, I. D. (2013). Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chemistry, 141(2), 1354-1360. https://doi.org/10.1016/j.foodchem.2013.03.084

The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the nat... Read More about Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) (2012)
Journal Article
Yang, N., Fisk, I. D., Linforth, R. S., Brown, K., Walsh, S., Mooney, S. J., …Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology, 235(6), https://doi.org/10.1007/s00217-012-1837-1

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray μCT) and aroma compound distribution (as measured by HPLC) within shortcake bis... Read More about Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC).