Characterization of Impact Aromas in Herbs, Spices and Fruits

Team Mentor:

Dr. Feng Chen, Associate Professor
Dept. Food Science and Human Nutrition

Characterization of Impact Aromas in Herbs, Spices and Fruits: food flavor plays a critical role in customers' acceptance of foods, particularly, those so-called "impact aromas" which contribute the intense and specific flavors. The CI team aims to use different analytical tools to separate and identify some "impact aromas" in wine, grapes and TCM.