Yushan Lei
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Yushan Lei has a total of 13 co-authors. Here are the top co-authors by number of shared publications:
- Guitian Gao
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China
2 shared publications - Jicheng Zhan
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
2 shared publications Jinmei Zhao
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, China; The College of Agriculture and Biotechnology, Hexi University, Zhangye 734000, China
2 shared publications- Tingting Ma
College of Food Science and Engineering Northwest A&F University Yangling China
2 shared publications - Xiangyu Sun
College of Enology, Northwest A&F University, Yangling 712100, China
2 shared publications Yilin You
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
2 shared publications
Latest Publications
- Open Access
Analysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.
Open AccessAnalysis of the Aroma Chemical Composition of Commonly Planted Kiwifruit Cultivars in China
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. The combination of 2-octanone with 3-octanone was the most suitable dual internal standard for quantitative analysis in GC-MS. A total of 172 aroma components in 23 kiwifruit cultivars were detected, and ethyl butanoate, (E)-2-hexen-1-ol, and (E)-2-hexenal could be considered the core aroma components in kiwifruit, but still need further confirmation using Sensomics. E-nose could effectively distinguish different cultivars of kiwifruit. Clustering based on GC-MS and E-nose results tends to be consistent and demonstrate a certain degree of similarity. Kiwifruit cultivars with different flesh colors cannot be effectively distinguished by their aroma chemical compositions. Different species of kiwifruit can be distinguished to some extent by their aroma chemical compositions, but the effect was not satisfactory. These results could prove valuable in the breeding, planting, and marketing of kiwifruits.
- 1 March 2017
- Published by Elsevier in Food Chemistry
- Vol. 218, 294-304
Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value
- 1 March 2017
- Published by Elsevier in Food Chemistry
- Vol. 218, 294-304
Nutrient compositions and antioxidant capacity of kiwifruit (Actinidia) and their relationship with flesh color and commercial value