What is he best known for?
The fields of study he is best known for:
- Food science
- Organic chemistry
- Biochemistry
Michael C. Qian spends much of his time researching Aroma, Chromatography, Gas chromatography, Ethyl hexanoate and Solid-phase microextraction.
His research on Aroma concerns the broader Food science.
His Chromatography study incorporates themes from Flavor and Dimethyl trisulfide.
Michael C. Qian studied Gas chromatography and High-performance liquid chromatography that intersect with Vanillin and Geosmin.
His work on Ethyl pentanoate as part of general Ethyl hexanoate research is frequently linked to Ethyl decanoate, bridging the gap between disciplines.
Michael C. Qian focuses mostly in the field of Hexanal, narrowing it down to topics relating to Methional and, in certain cases, Maltol.
His most cited work include:
- Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. (202 citations)
- Headspace Solid Phase Microextraction and Gas Chromatography−Olfactometry Dilution Analysis of Young and Aged Chinese “Yanghe Daqu” Liquors (157 citations)
- Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography[sol ]olfactometry (136 citations)
What are the main themes of his work throughout his whole career to date?
The scientist’s investigation covers issues in Aroma, Chromatography, Food science, Wine and Flavor.
In general Aroma study, his work on Ethyl hexanoate and Methional often relates to the realm of Dilution, thereby connecting several areas of interest.
His work in the fields of Ethyl pentanoate overlaps with other areas such as Ethyl decanoate.
In his study, Methanethiol is inextricably linked to Dimethyl trisulfide, which falls within the broad field of Chromatography.
His Food science research is multidisciplinary, relying on both Ethyl acetate and Yeast.
The concepts of his Wine study are interwoven with issues in Botany and Horticulture.
He most often published in these fields:
- Aroma (48.25%)
- Chromatography (47.37%)
- Food science (30.70%)
What were the highlights of his more recent work (between 2018-2021)?
- Aroma (48.25%)
- Flavor (21.93%)
- Food science (30.70%)
In recent papers he was focusing on the following fields of study:
Michael C. Qian focuses on Aroma, Flavor, Food science, Chromatography and Odor.
His Aroma study frequently links to adjacent areas such as Diacetyl.
His study on Methional is often connected to Marketing and Dilution as part of broader study in Flavor.
His Food science research incorporates elements of Acetic acid and Ethyl acetate.
His Chromatography research focuses on subjects like Partial least squares regression, which are linked to Two-dimensional gas and Scientific method.
His work carried out in the field of Mass spectrometry brings together such families of science as Gas chromatography, Chinese liquor and Sensory analysis.
Between 2018 and 2021, his most popular works were:
- Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. (25 citations)
- Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science (15 citations)
- Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and descriptive sensory analysis. (6 citations)
In his most recent research, the most cited papers focused on:
- Food science
- Organic chemistry
- Biochemistry
His primary scientific interests are in Aroma, Odor, Food science, Flavor and Methional.
His research in Aroma intersects with topics in Vanillin, Dimethyl trisulfide and Mass spectrometry.
His Vanillin study combines topics from a wide range of disciplines, such as Sotolon and Wine.
His Dimethyl trisulfide study is related to the wider topic of Dimethyl disulfide.
His Mass spectrometry research is included under the broader classification of Chromatography.
His Human culture research incorporates Diacetyl, Acetoin, Ethyl acetate, Ethyl hexanoate and Ethyl pentanoate.
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