Miss Xiao Chen

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Doctoral Candidate - Doctor of Philosophy

Research | Current

Characterization of Aroma Precursors and Potential Odorants in Tamarillo (Solanum betaceum) through Metabolomics Pathway Study

Postgraduate supervision

A/P Siew-Young Quek


Scholarship from China Scholarship Council (CSC), 2018-2022.

Areas of expertise

Flavour Chemistry

Selected publications and creative works (Research Outputs)

As of 29 October 2020 there will be no automatic updating of 'selected publications and creative works' from Research Outputs. Please continue to keep your Research Outputs profile up to date.
  • Chen, X., Fedrizzi, B., Kilmartin, P. A., & Quek, S. Y. (2021). Development of volatile organic compounds and their glycosylated precursors in tamarillo (Solanum betaceum Cav.) during fruit ripening: A prediction of biochemical pathway. Food Chemistry, 339.10.1016/j.foodchem.2020.128046
    Other University of Auckland co-authors: Paul Kilmartin, Bruno Fedrizzi, Siew-Young Quek
  • Zhang, C., Chen, X., Zhang, J., Kilmartin, P. A., & Quek, S. Y. (2020). Exploring the effects of microencapsulation on odour retention of fermented noni juice. JOURNAL OF FOOD ENGINEERING, 27310.1016/j.jfoodeng.2019.109892
    Other University of Auckland co-authors: Paul Kilmartin, Siew-Young Quek
  • Chen, X., Quek, S. Y., Fedrizzi, B. R. U. N. O., & Kilmartin, P. (2020). Characterization of free and glycosidically bound volatile compounds from tamarillo (Solanum betaceum Cav.) with considerations on hydrolysis strategies and incubation time. LWT - Food Science and Technology, 12410.1016/j.lwt.2020.109178
    Other University of Auckland co-authors: Siew-Young Quek, Bruno Fedrizzi, Paul Kilmartin
  • Zhang, J., Zhang, C., Chen, X., & Quek, S. Y. (2020). Effect of spray drying on phenolic compounds of cranberry juice and their stability during storage. JOURNAL OF FOOD ENGINEERING, 26910.1016/j.jfoodeng.2019.109744
    Other University of Auckland co-authors: Siew-Young Quek
  • Zhang, J., Kilmartin, P. A., Peng, Y., Chen, X., & Quek, S.-Y. (2020). Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification. Journal of agricultural and food chemistry, 68 (1), 279-291. 10.1021/acs.jafc.9b07165
    Other University of Auckland co-authors: Paul Kilmartin, Siew-Young Quek, Yaoyao Peng
  • Zhang, J., Chen, D., Chen, X., Kilmartin, P., & Quek, S. Y. (2019). The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. Antioxidants (Basel, Switzerland), 8 (5).10.3390/antiox8050144
    Other University of Auckland co-authors: Siew-Young Quek, Paul Kilmartin
  • Habinshuti, I., Chen, X., Yu, J., Mukeshimana, O., Duhoranimana, E., Karangwa, E., ... Zhang, X. (2018). Antimicrobial, antioxidant and sensory properties of Maillard reaction products(MRPs)derived from sunflower, soybean and cornmeal hydrolysates. LWT-Food Science and Technology, 101 (2), 694-702. 10.1016/j.lwt.2018.11.083
    URL: http://hdl.handle.net/2292/49517
  • Zhang, M., Chen, X., Hayat, K., Duhoranimana, E., Zhang, X., Xia, S., ... Xing, F. (2018). Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots. Food research international (Ottawa, Ont.), 109, 72-81. 10.1016/j.foodres.2018.04.036


Contact details

Primary office location

SCIENCE CENTRE 302 - Bldg 302
Level 8, Room 850A
New Zealand

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