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Yun Yin

Assistant Professor
Yun Yin
401-J HABB1 (0924)
1230 Washington Street SW
Blacksburg, VA 24061

Education

  • Ph.D., Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 2017
  • M.S., Food Science and Nutrition, Zhejiang University, 2010
  • B.S., Food Science and Engineering, Zhejiang University, 2007

My research interests focus on identification of aroma and flavor compounds in food systems, characterization of aroma/flavor formation pathways, convenient synthesis of highly unstable odorants, and applying novel engineering solutions to existing difficulties in flavor manufacturing. My recent interests also extend to understanding the relationship between instrumental flavor analysis and sensory evaluation.

Su, X., Tortorice, M., Ryo, S., Li, X., Waterman, K., Hagen, A., Yin, Y. (2020). Sensory lexicons and formation pathways of off-aromas in dairy ingredients: a review. Molecules, 25(569):1-17. doi:10.3390/molecules25030569

Wang, W., Feng, Y., Chen, W., Wang, Y., Wilder, G., Liu, D. and Yin, Y. (2020). Ultrasonic modification of pectin for enhanced 2‐furfurylthiol encapsulation: process optimization and mechanisms. Journal of the Science of Food and Agriculture, 100:110-118. doi:10.1002/jsfa.10000

Yin, Y., Cadwallader, K.R. (2019). Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride using hydrophobic materials: Storage stability and flavor application in food. Food Chemistry 278:738-743. doi.org/10.1016/j.foodchem.2018.11.122

Xu, D., Yin, Y., Ali, B., Zhang, Y., Guo, L. and Xu, X. (2019). Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making. Food Biosci. 31:100443. doi.org/10.1016/j.fbio.2019.100443

Yin, Y., Cadwallader, K.R. (2018). Spray-chilling encapsulation of 2-acetyl-1-pyrroline zinc chloride complex using hydrophobic materials: Feasibility and characterization of microcapsules. Food Chemistry, 265:173-181. doi.org/10.1016/j.foodchem.2018.05.079

Yin, Y., Cadwallader, K.R., Fang, M.C. (2014). A novel method for the stabilization of the potent odorant 2-acetyl-1-pyrroline. Flavour Science: Proceedings of the 14th Weurman Flavour Research Symposium, 571-574, Queens’ College, Cambridge, UK., September 15-19, 2014.

Moran, L., Yin, Y., Cadwallader, K.R., Padua, G. (2014). Testing tools and physical, chemical, and microbiological characterization of microencapsulated systems. In “Microencapsulation in the Food Industry: A Practical Implementation Guide”, Eds. Gaonkar A.G. et al., 323-352.