Dr. Yu Wang's lab focuses on the discovery of flavor active compounds and the health-benefiting bioactive compounds in natural products using state of the art analytical techniques combined with bioactivity-guided assays. Our research encompasses four main areas:
Flavor Chemistry: identification of aroma and taste compounds, instrumental analysis (GC/O, GC/MS, HPLC, LC/MS), flavor stability, molecular sensory and flavor modulation.
Natural Product Chemistry: discovery of novel bioactive compounds, usage of citrus by-products for flavor modulation and health benefits.
Dr. Wang's extension responsibility includes working with growers and processors to improve quality, particularly flavor of citrus products.