Flavor chemistry of chinese foods

Research output: Contribution to journalArticlepeer-review

27 Scopus citations


The rich and delicate flavors are the main reason that Chinese cuisine is held in high esteem worldwide. Seasonings and spices are heavily used in most Chinese foods. This review summarizes the flavor chemistry of some seasonings and spices such as soy sauce, vinegar garlic, scallions, shallots, ginger, star anise, and black mushroom, all of which are commonly used in Chinese foods. The possible interactions of seasonings or spices with other ingredients in the cooking of Chinese dishes are emphasized. Selected examples of the flavors of traditional Chinese foods are presented.

Original languageEnglish (US)
Pages (from-to)253-287
Number of pages35
JournalFood Reviews International
Issue number3
StatePublished - Jan 1 1989

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)


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