Suyan Wan

Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning

Mingguang Yu, Ting Li, Suyan Wan et al. · Food Chemistry · 2022 · 39 citations

Key Aroma-active Compounds, Sensory Wheel, Sensometrics +2

Characterization of odor-active compounds in moso bamboo (Phyllostachys pubescens Mazel) leaf via gas chromatography-ion mobility spectrometry, one- and two-dimensional gas chromatography-olfactory-mass spectrometry, and electronic nose

Dong-Yu Shen, Huanlu Song, Tingting Zou et al. · Food Research International · 2021 · 35 citations

Chemical Composition, Analytical Chemistry, Moso Bamboo +3

Study of aroma generation pattern during boiling of hot pot seasoning

Mingguang Yu, Ting Li, Suyan Wan et al. · Journal of Food Composition and Analysis · 2022 · 23 citations

Hot Pot, Aroma Generation Pattern

Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling

Mingguang Yu, Suyan Wan, Huanlu Song et al. · Molecules · 2021 · 13 citations · Full text