Jia-Xiao Li

1. Application of solvent assisted flavor evaporation (SAFE) and flash chromatography to separate aroma extract in tropical fruits. 2. Determination the structure of aroma compounds by application of GC, preparative GC, GC-GC-MS, small scale organic synthesis and multi-dimensional NMR. 3. Development of new quantitation methods by means of GC-GC-MS or LC-MS using synthesized deuterium, 13C or 34S-labelled stable isotopes as internal standards.

1. Isolation and analysis of natural and synthetic materials, fractions and extracts to identify and quantify volatiles as well as non-volatiles by means of GC, GC-MS, LC, LC-MS, flash chromatography, solid-phase extraction (SPE), solid-phase micro-extraction (SPME) and NMR. 2. Analysis of aroma/taste-active components and flavor precursors in Asian food, plants vegetables and traditional Chinese medicine by means of state-of-the-art methods of GC-O and LC-taste, and small scale organic synthesis.

Structure and Bioactivity of Low-Molecular Food Ingredients