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Yuan Tang

Beijing Technology and Business University

No. 11/33, Fucheng Road, Haidian District

Liangxiang

Beijing, 102488

China

  • Beijing Technology and Business University

SCHOLARLY PAPERS

5

DOWNLOADS

203

TOTAL CITATIONS

0

Scholarly Papers (5)

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1.

Characterization of Odor-Active Compounds in Dahongpao Wuyi Rock Tea (Camellia Sinensis) by Sensory-Directed Flavor Analysis

Number of pages: 24 Posted: 05 May 2023
Baosong Wang, Mingguang Yu, Yuan Tang, Ying Wang, Tianze Xia and Huanlu Song
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 49 (1,086,013)

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Dahongpao Wuyi Rock Tea, roasting process, SBSE, GC×GC-O-MS, OAV, AEDA

2.

Exploring Changes in Key Aroma-Active Compounds of Soy Sauce Due to Different Fermentation Processes

Number of pages: 27 Posted: 28 Apr 2024
Xing Gao, Xiaomo Han, Yuan Tang, Huanlu Song, Qi Meng, Rifeng Chen, Jiang Yu, Ping Yang and Zhili Yu
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University and affiliation not provided to SSRN
Downloads 47 (1,133,231)

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High-salt diluted-state fermented soy sauce, GC×GC-O-MS, sensory evaluation, Odor activity value, Omission experiments

3.

Sensory-Directed Characterization of Key Odor-Active Compounds in Fermented Milk

Number of pages: 23 Posted: 26 Oct 2023
Yuan Tang, Mingguang Yu, Chen Liu, Xing Gao and Huanlu Song
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University and Beijing Technology and Business University
Downloads 39 (1,249,711)

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fermented milk, odor-active compounds, dynamic headspace sampling (DHS), dynamic headspace dilution analysis (DHDA), GC-O-MS, odor activity value (OAV), odor recombination

4.

Sensory-Directed Characterization of Key Aroma-Active Compounds for High-Salt Dilute-State Fermented Soy Sauce

Number of pages: 30 Posted: 30 Mar 2024
Xing Gao, Xiaomo Han, Yuan Tang, Huanlu Song, Qi Meng, Rifeng Chen, Jiang Yu, Ping Yang and Zhili Yu
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN, Beijing Technology and Business University and affiliation not provided to SSRN
Downloads 36 (1,263,436)

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High-salt diluted-state fermented soy sauce, GC×GC-O-MS, Sensory evaluation, Odor activity value, Omission experiments

5.

Odor Profile Characterization and Variety Identification of Brown Lactobacillus Beverage Based on Untargeted Metabolomics

Number of pages: 23 Posted: 22 Jan 2023
Mingguang Yu, Baosong Wang, Ying Wang, Yuan Tang, Chen Liu, Huanlu Song, Baochao Hou, Baolei Li and Wen Zhao
Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, Beijing Technology and Business University, affiliation not provided to SSRN, affiliation not provided to SSRN and China Agricultural University
Downloads 32 (1,304,549)

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brown lactobacillus beverage, GC×GC-O-MS, GC-O-MS, odor compounds, Untargeted metabolomics, indicator flavor compounds