Huan Liu

Characterization of Key Aroma Compounds in Beijing Roasted Duck by Gas Chromatography–Olfactometry–Mass Spectrometry, Odor-Activity Values, and Aroma-Recombination Experiments

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Journal of Agricultural and Food Chemistry · 2019 · 242 citations

Flavoromics, Chemical Composition, Food Analysis +20

Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC

Huan Liu, Teng Hui, Xiaochun Zheng et al. · Food Chemistry · 2021 · 117 citations

Lipid Analysis, Biochemistry, Aroma Compounds +6

Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction

Huan Liu, Zhenyu Wang, Dequan Zhang et al. · Food Research International · 2020 · 112 citations

Key Aroma Compounds, Food Quality, Food Analysis +4

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Huan Liu, Teng Hui, Fei Fang et al. · Meat Science · 2021 · 74 citations

Key Aroma Compounds, Roasted Mutton, Flavoromics +1

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis

Huan Liu, Qianli Ma, Jiangtao Xing et al. · Food Chemistry · 2023 · 55 citations

Food Chemistry, Heat Transfer Analysis, Aroma Compounds +5