Mr Xavier Luo

Mr Xavier Luo

Research Associate
  • Ph.D in Agricultural Sciences, the University of Melbourne, Australia, 2023.
  • Master of Science, the University of Melbourne, Australia, 2016.
  • Bachelor of Science (honours), Beijing Normal University-Hong Kong Baptist University United International College, China, 2014.

 

Engineering
School of Chemical Engineering

I am a Postdoctoral Research Associate in the School of Chemical Engineering, Faculty of Engineering, UNSW, Sydney. I received my Bachelor of Science (Honours, Food Science and Technology) from Beijing Normal University-Hong Kong Baptist University United International College in 2014, and Master of Science (Food Science) from the University of Melbourne. In 2023, I completed my PhD in Agricultural Sciences (Grape and Wine) at the University of Melbourne. My research interests focus on flavour molecules in food and their impact on consumer sensory perception, with expertise in various gas chromatography techniques (GC–MS, –MS/MS, –O, –FID and GC×GC). Currently, I am exploring key seafood flavour compounds and developing strategies to enhance the flavour quality of plant-based seafood alternatives.

Location
E8, Science and Engineering Building, UNSW Sydney, NSW 2052, Australia
  • Journal articles | 2024
    Luo J; Frank D; Arcot J, 2024, 'Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood', Food Chemistry: X, 22, http://dx.doi.org/10.1016/j.fochx.2024.101400
    Journal articles | 2023
    Luo J; Ruan X; Ang C-S; Nolvachai Y; Marriott PJ; Zhang P; Howell K, 2023, 'Variation of wine preference amongst consumers is influenced by the composition of salivary proteins.', NPJ Sci Food, 7, pp. 51, http://dx.doi.org/10.1038/s41538-023-00222-1
    Journal articles | 2023
    Luo J; Selby-Pham J; Wise K; Wu Y; Sun J; Qu Y; Cao T; Zhang P; Marriott PJ; Howell K, 2023, 'Early Prediction of Shiraz Wine Quality Based on Small Volatile Compounds in Grapes', Australian Journal of Grape and Wine Research, 2023, http://dx.doi.org/10.1155/2023/2990963
    Journal articles | 2023
    Wise K; Luo J; Howell K; Selby-Pham J, 2023, 'Prediction of Shiraz wine flavour from volatile and odour intensity profiles', Journal of Wine Research, 34, pp. 317 - 327, http://dx.doi.org/10.1080/09571264.2023.2276277
    Journal articles | 2022
    Liang Z; Fang Z; Pai A; Luo J; Gan R; Gao Y; Lu J; Zhang P, 2022, 'Glycosidically bound aroma precursors in fruits: A comprehensive review.', Crit Rev Food Sci Nutr, 62, pp. 215 - 243, http://dx.doi.org/10.1080/10408398.2020.1813684
    Journal articles | 2022
    Luo J; Zhang P; Loo YT; Ma J; Wu S; Marriott PJ; Howell K, 2022, 'Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles', Flavour and Fragrance Journal, 37, pp. 354 - 363, http://dx.doi.org/10.1002/ffj.3720
    Journal articles | 2022
    Ruan X; Luo J; Zhang P; Howell K, 2022, 'The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations', npj Biofilms and Microbiomes, 8, http://dx.doi.org/10.1038/s41522-022-00343-7
    Journal articles | 2020
    Liang Z; Pai A; Liu D; Luo J; Wu J; Fang Z; Zhang P, 2020, 'Optimizing extraction method of aroma compounds from grape pomace.', J Food Sci, 85, pp. 4225 - 4240, http://dx.doi.org/10.1111/1750-3841.15533
    Journal articles | 2020
    Miao W; Luo J; Liu J; Howell K; Zhang P, 2020, 'The Influence of UV on the Production of Free Terpenes in Vitis vinifera cv. Shiraz', Agronomy, 10, pp. 1431 - 1431, http://dx.doi.org/10.3390/agronomy10091431
    Journal articles | 2020
    Xiong Y; Zhang P; Johnson S; Luo J; Fang Z, 2020, 'Comparison of the phenolic contents, antioxidant activity and volatile compounds of different sorghum varieties during tea processing.', J Sci Food Agric, 100, pp. 978 - 985, http://dx.doi.org/10.1002/jsfa.10090
    Journal articles | 2019
    Luo J; Brotchie J; Pang M; Marriott PJ; Howell K; Zhang P, 2019, 'Dataset of concentrations of free terpenes at different phenological stages in Vitis vinifera L. Shiraz, Cabernet Sauvignon, Riesling, Chardonnay and Pinot Gris.', Data Brief, 27, pp. 104595, http://dx.doi.org/10.1016/j.dib.2019.104595
    Journal articles | 2019
    Luo J; Brotchie J; Pang M; Marriott PJ; Howell K; Zhang P, 2019, 'Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars.', Food Chem, 299, pp. 125101, http://dx.doi.org/10.1016/j.foodchem.2019.125101
    Journal articles | 2019
    Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K, 2019, 'Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.', J Appl Microbiol, 127, pp. 778 - 793, http://dx.doi.org/10.1111/jam.14349
    Journal articles | 2019
    Xiong Y; Zhang P; Luo J; Johnson S; Fang Z, 2019, 'Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea', Journal of Cereal Science, 85, pp. 6 - 14, http://dx.doi.org/10.1016/j.jcs.2018.10.012
    Journal articles | 2018
    Luo J; Taylor C; Nebl T; Ng K; Bennett LE, 2018, 'Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins.', Food Chem, 254, pp. 292 - 301, http://dx.doi.org/10.1016/j.foodchem.2018.01.164
    Journal articles | 2016
    Luo J; Cai W; Wu T; Xu B, 2016, 'Phytochemical distribution in hull and cotyledon of adzuki bean (Vigna angularis L.) and mung bean (Vigna radiate L.), and their contribution to antioxidant, anti-inflammatory and anti-diabetic activities.', Food Chem, 201, pp. 350 - 360, http://dx.doi.org/10.1016/j.foodchem.2016.01.101
    Journal articles | 2015
    Wu T; Luo J; Xu B, 2015, 'In vitro antidiabetic effects of selected fruits and vegetables against glycosidase and aldose reductase.', Food Sci Nutr, 3, pp. 495 - 505, http://dx.doi.org/10.1002/fsn3.243
  • Preprints | 2023
    Luo J; Ruan X; Ang C-S; Nolvachai Y; Marriott P; Zhang P; Howell K, 2023, Variation of wine preference amongst consumers is influenced by the composition of salivary proteins, , http://dx.doi.org/10.1101/2023.03.27.534455
    Preprints | 2021
    Ruan X; Luo J; Zhang P; Howell K, 2021, The salivary microbiome shows a high prevalence of core bacterial members yet variability across human populations, , http://dx.doi.org/10.1101/2021.12.13.471511

  • Faculty of Veterinary and Agricultural Sciences Research Grant, the University of Melbourne

  1. People’s Choice Prize for Best Overall Talk, Science Early Career Academic Network Research Summit 2023, the University of Melbourne
  2. Best Oral Presentation, Faculty of Veterinary and Agricultural Sciences Research Conference 2022, the University of Melbourne
  3. Graduate Researcher in Agriculture, Conservation and Environment Prize 2022, the University of Melbourne
  4. Global finalist in poster competition, Institute of Food Technologists Annual Meeting 2020, Chicago, USA
  5. Best Presentation in Civil, Environmental and Agricultural Engineering, the 10th Research Symposium for Chinese PhD Students and Scholars in Australia 2017
  6. Faculty of Veterinary and Agricultural Sciences Research Grant, the University of Melbourne
  7. Melbourne Research Scholarship, the University of Melbourne

Research Activity Highlight at UNSW:

  • Creating Seafood Flavour with Plant-Based Ingredients (in collaboration with All G Food and the Good Food Institute)
  • Functional Food, Gut Microbes, and Human Health (in collaboration with Jinan University)
  • Strategies for Reducing PAH Contents in Deep-Fried Food (in collaboration with the University of Melbourne)
  • Consumers’ Preference for Plant-Based Meat Products (in collaboration with Beijing Normal University-Hong Kong Baptist University United International College)