Yun Yin

My research program in flavor chemistry addresses emerging scientific challenges and agricultural and industrial needs through an integrated approach to understanding flavor formation, perception, and quality. Current research focuses on three primary areas: (1) identification and quantification of key aroma-active compounds in specialty crops and food products; (2) elucidation of the formation pathways of off-flavors generated during food processing, storage, and packaging interactions; and (3) investigation of plant volatile production and emission in response to environmental and physiological factors. My team aims to advance fundamental knowledge of flavor chemistry while supporting the development of high-quality, value-added agricultural and food products.