Xuemei Cai

Characterization of flavor and taste profile of different radish (Raphanus Sativus L.) varieties by headspace-gas chromatography-ion mobility spectrometry (GC/IMS) and E-nose/tongue

Xuemei Cai, Kaixian Zhu, Wanli Li et al. · Food Chemistry X · 2024 · 34 citations · Full text

Characterisation of volatile compounds in <i>Maotai</i> flavour liquor during fermentation and distillation

Xuemei Cai, Yi Shen, Mengyuan Chen et al. · Journal of the Institute of Brewing · 2019 · 24 citations · Full text

Food Chemistry, Food Fermentation, Flavoromics +14

Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics

Chunyuan Ping, Yuanqi Liu, Jicai Bi et al. · Food Chemistry X · 2024 · 19 citations · Full text

Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies

Zhen Mou, Xuemei Cai, Jingyun Liu et al. · Food Bioscience · 2025 · 11 citations

Evaluation of Loquat Jam Quality at Different Cooking Times Based on Physicochemical Parameters, GC-IMS and Intelligent Senses

Mingfeng Qiao, Huan Xiong, Xuemei Cai et al. · Foods · 2024 · 10 citations · Full text