Author Page for Huan Liu

Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

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Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

Number of pages: 37 Posted: 26 Aug 2023

Ruotong Nie, Chunjiang Zhang, Huan Liu, Xiangru Wei, Rongmei Gao, Haonan Shi, Zhenyu Wang and Dequan Zhang

affiliation not provided to SSRN, affiliation not provided to SSRN, Ludong University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Chinese Academy of Agricultural Sciences (CAAS)

Downloads 70 (895,539)

Abstract:

Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

Number of pages: 29 Posted: 08 Nov 2023

Ruotong Nie, Chunjiang Zhang, Huan Liu, Xiangru Wei, Rongmei Gao, Haonan Shi, Dequan Zhang and Zhenyu Wang

affiliation not provided to SSRN, affiliation not provided to SSRN, Ludong University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and affiliation not provided to SSRN

Downloads 29 (1,371,100)

Abstract:

2.

Exploring the Formation and Retention of Aroma Compounds in Ready-to-Eat Roasted Pork from Four Thermal Methods: A Lipidomics and Heat Transfer Analysis

Number of pages: 27 Posted: 22 Jun 2023

Huan Liu, Qianli Ma, Raheel Suleman, Jiangtao Xing, Pi Li, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang and Hansheng Gong

Ludong University, Auckland University of Technology, Bahauddin Zakariya University, Thermo Fisher Scientific, Thermo Fisher Scientific, Thermo Fisher Scientific, Auckland University of Technology, affiliation not provided to SSRN, Ludong University and Ludong University

Downloads 56 (1,041,696)

Citation 1

Abstract:

3.

In-Depth Exploration of 2,5-Dimethylpyrazine in Traditional Charcoal-Grilled Lamb: A Study Using Food and Model Reaction Systems and Density Functional Theory

Number of pages: 41 Posted: 16 Jan 2025

Yuan Wang, Hui Yang, Huan Liu, Kexin Cheng, Huiqi Yan, Kexin Li, Runmi Tao, Guoqing Ye, Shengmei Gai and Dengyong Liu

Bohai University, Bohai University, Ludong University, Bohai University, Bohai University, Bohai University, Bohai University, Bohai University, Bohai University and Bohai University

Downloads 44 (1,157,785)

Abstract:

4.

Exploring the Sensomics Approach to Uncover the Key Aroma Compounds in Chinese Smoked Duck

Number of pages: 26 Posted: 29 Jun 2023

Huan Liu, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun and Hansheng Gong

Ludong University, Auckland University of Technology, Ludong University, Ludong University, Ludong University, Bohai University, Auckland University of Technology, Ludong University and Ludong University

Downloads 35 (1,249,711)

Abstract:

5.

Characterization and Discrimination of Key Lipids for Generating Aroma Compounds in Roasted Chicken Skin During Charcoal Roasting

Number of pages: 26 Posted: 09 Dec 2023

Ruotong Nie, Zhenyu Wang, Huan Liu, Xiangru Wei, Chunjiang Zhang and Dequan Zhang

affiliation not provided to SSRN, affiliation not provided to SSRN, Ludong University, affiliation not provided to SSRN, affiliation not provided to SSRN and Chinese Academy of Agricultural Sciences (CAAS)

Downloads 31 (1,332,057)

Abstract:

6.

Effect of glucose-induced glycation of smoked chicken collagen on the adsorption of furan derivatives

Number of pages: 36 Posted: 24 Mar 2026

Guangyang Zhou, Kexin Cheng, Huan Liu, Kexin Li, Enzhe Liu and Dengyong Liu

Bohai University, Bohai University, Ludong University, Bohai University, Bohai University and Bohai University

Downloads 12 (1,548,648)

Abstract:

7.

Unraveling the effects of sugar coating types on the development of key aroma compounds in air-fried ducks

Number of pages: 32 Posted: 18 Mar 2026

Jincheng Wu, Lin Li, Pi Li, Peng Gao, Jiangtao Xing, Zhinan Zhao, Dengyong Liu and Huan Liu

Bohai University, affiliation not provided to SSRN, Thermo Fisher Scientific, Thermo Fisher Scientific, Thermo Fisher Scientific, Bohai University, Bohai University and Ludong University

Downloads 10 (1,555,090)

Huan Liu

Ludong University

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287

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Scholarly Papers (7)

Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

Abstract:

Characterization of Key Aroma Compounds in Roasted Chicken Using Spme, Safe, Gc-O, Gc-Ms, Aeda, Oav, Recombination-Omission Tests, and Sensory Evaluation

Abstract:

Exploring the Formation and Retention of Aroma Compounds in Ready-to-Eat Roasted Pork from Four Thermal Methods: A Lipidomics and Heat Transfer Analysis

Abstract:

In-Depth Exploration of 2,5-Dimethylpyrazine in Traditional Charcoal-Grilled Lamb: A Study Using Food and Model Reaction Systems and Density Functional Theory

Abstract:

Exploring the Sensomics Approach to Uncover the Key Aroma Compounds in Chinese Smoked Duck

Abstract:

Characterization and Discrimination of Key Lipids for Generating Aroma Compounds in Roasted Chicken Skin During Charcoal Roasting

Abstract:

Effect of glucose-induced glycation of smoked chicken collagen on the adsorption of furan derivatives

Abstract:

Unraveling the effects of sugar coating types on the development of key aroma compounds in air-fried ducks

Abstract: