Jian Li is an associate professor at Beijing Technology and Business University. His research area is about molecular sensory science. During 2015-2016, he did a postdoctoral project about tomato flavor at University of Florida and USDA horticultural research lab.
He has published more than 30 research papers and applied for more than 10 patents. His lab has established five extraction methods for different volatile compounds. He works to isolate and identify the volatile compounds by Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) and aroma extract dilution analysis (AEDA).