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Yunzi Feng
Researcher at South China University of Technology
Publications - 37
Citations - 918
Yunzi Feng is an academic researcher from South China University of Technology. The author has contributed to research in topics: Chemistry & Fermentation. The author has an hindex of 11, co-authored 16 publications receiving 497 citations.
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Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test
TL;DR: The important contribution of the products resulting from amino acid catabolism to the characteristic aroma of soy sauce, as well as the effect of fermentation process on the flavour of the soy sauce was investigated, was verified.
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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China
TL;DR: The traditional Chinese soy sauce HLFSS contained more complex volatiles and exhibited a richer aromatic profile compared with LSFSS, which showed that the alcoholic, cooked potato-like and caramel-like attributes were significantly higher in HLF SS, while LSF SS exhibited significantly higher sour and burnt attributes.
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Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.
TL;DR: Two types of chicken broth, broiler broth (BB) and native chicken broth (NCB), were used to analyse their differences in aroma by gas chromatography-olfactometry/mass spectrometry (GC-O/MS) and found that NCB contained more complex volatiles and exhibited a richer aromatic profile compared with BB.
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Effect of koji fermentation on generation of volatile compounds in soy sauce production
TL;DR: In this article, the authors investigated the impact of koji fermentation on soy sauce aroma and found that 1-octen-3-ol, 3-octanol, di-epi-α-cedrene, benzeneacetaldehyde, 3-(methylthio)-propanal and 2-phenylpropenal were the major volatile classes present in koji samples.
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Approaches of aroma extraction dilution analysis (AEDA) for headspace solid phase microextraction and gas chromatography-olfactometry (HS-SPME-GC-O): Altering sample amount, diluting the sample or adjusting split ratio?
TL;DR: Three aroma dilution methods were compared for the analysis of volatiles by using HS-SPME-AEDA and it was shown that adjusting the GC injector split ratio (III) was the most desirable approach, based on the linearity relationships between Ln (normalised peak area) and Ln(normalised flavour dilution factors).