Qing-Xiang Jiang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Previous Organizations / Institutes
The organizations / institutes from the scholar's other articles in the past ten years
Qing-Xiang Jiang has a total of 26 co-authors. Here are the top co-authors by number of shared publications:
- Feng Chen
Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
2 shared publications - Gaoling Huang
College of Food and Biological Engineering, Jimei University, Xiamen 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China
2 shared publications - Hui Ni
School of Marine Biology, Applied Technology Engineering Center of Fujian Provincial Higher Education for Marine Resource Protection and Ecological Governance, Xiamen Key Laboratory of Intelligent Fishery, Xiamen Ocean Vocational College, Xiamen, China
2 shared publications - Lijun Li
College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
2 shared publications - Wen-Wen Deng
Jiangxi Province Key Laboratory of Traditional Chinese Medicine Pharmacology, Institute of Traditional Chinese Medicine Health Industry, China Academy of Chinese Medical Sciences, Nanchang 330115, China; Jiangxi Health Industry Institute of Traditional Chinese Medicine, Nanchang 330115, China
2 shared publications Defang Hu
Academician Workstation, Jiangxi University of Chinese Medicine, Nanchang 330004, China; Jiangxi Province Key Laboratory of Traditional Chinese Medicine Pharmacology, Institute of Traditional Chinese Medicine Health Industry, China Academy of Chinese Medical Sciences, Nanchang 330115, China
1 shared publication
Latest Publications
- Open Access
- 8 February 2025
- Published by Elsevier in Ecotoxicology and Environmental Safety
- Vol. 291, 117850
Dynamic distribution and accumulation of polycyclic aromatic hydrocarbons in Pueraria lobata during growth based on field experiment
- 8 February 2025
- Published by Elsevier in Ecotoxicology and Environmental Safety
- Vol. 291, 117850
Open AccessDynamic distribution and accumulation of polycyclic aromatic hydrocarbons in Pueraria lobata during growth based on field experiment
- 1 April 2021
- Published by Elsevier in Food Chemistry
- Vol. 342, 128565
Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion
- 1 April 2021
- Published by Elsevier in Food Chemistry
- Vol. 342, 128565
Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion
- Open Access
Characterization of the Aroma of an Instant White Tea Dried by Freeze Drying
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.
Open AccessCharacterization of the Aroma of an Instant White Tea Dried by Freeze Drying
The aroma of an instant white tea (IWT) was extracted through simultaneous distillation–extraction (SDE) and analyzed by sensory evaluation, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma reconstruction, omission test and synergistic interaction analysis. Sensory evaluation showed the IWT was dominated with floral and sweet notes. The SDE extract had the aroma similar to the IWT. The main volatile components in the SDE extract were benzyl alcohol, linalool, hotrienol, geraniol, α-terpineol, coumarin, camphene, benzeneacetaldehyde, 2-hexanone, cis-jasmin lactone and phenylethyl alcohol. GC-MS-O and aroma reconstruction experiments showed 16 aroma-active compounds. Linalool, trans-β-damascenone and camphene were the major contributors to floral, sweet and green notes based on flavor dilution analysis and omission test. Linalool and trans-β-damascenone had synergistic effect to promote floral and sweet notes. Camphene and trans-β-damascenone had synergistic effect to reduce green and sweet notes. The study helps to understand the aroma of IWT and antagonism interactions among aroma-active volatiles.