报 告 人：陈艳萍   食品科学与工程系  长聘教轨助理教授

时    间：2021年6月9日 (星期三) 12:40-14:00

地    点：农生学院创新楼（B楼）104会议室

主办单位：农生学院学科与科技办、农生学院青年教师联谊会

 

 

报告题目：传统食品的风味分析与感官评定

报告摘要：

食品的风味，主要包括其香气与滋味等方面。食品中的风味物质虽然含量较低，但对构成其特征品质具有非常重要的作用。风味物质可以通过特殊的分离提取之后，再利用仪器进行定性与定量的分析。人工感官结合智能感官的方法可以更直观的构建食品的风味轮廓。本报告主要阐述研究者前期结合仪器分析与感官评定的不同方法，多维度解析传统食品（如：白切鸡、白腐乳、干腌火腿、咖啡）风味轮廓的相关研究进展。研究结果为食品风味相关的质量检测，提供有力的理论支持；对于现有产品的优化改良以及新产品的开发提供思路。

 

报告人简介：

报告人先后于2010年与2013年获江南大学学士与硕士学位；2016年获香港中文大学博士学位；2016-2018年在香港中文大学从事博士后工作；2018年12月入职农生学院。

【PI学科组研究方向】：

报告人主要开展食品风味、感官科学、风味感知方面的研究。研究方向如下：

（1）食品中风味物质的形成机制和分离鉴定方法；

（2）感官分析方法在食品质量品质评价中的应用和消费者行为调查

（3）风味物质的在口腔加工中的认知与形成机制

【代表性著作】： 

1. Wenqian Li(#), Yan Ping Chen(#), Imre Blank, Fuyang Li, Chunbao Li, Yuan Liu (*). GC×GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions. Food Research International, 2021, 142(7–8):110222  (共同第一作者)
2. Yuan Xu (#), Yan Ping Chen (#), Shaolin Deng, Chunbao Li, Xinglian Xu, Guanghong Zhou, Yuan Liu (*). Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken. Food Research International, 2020, 137(1):109669  (共同第一作者)
3. Yan Ping Chen, Tsz Kei Chiang, Hau Yin Chung. Optimization of headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination. Food Chemistry. 2019, 275:32-40
4. Yan Ping Chen, Hau Yin Chung. Application of the ideal profile method to identify an ideal sufu for nonregular consumers. Journal of the Science of Food and Agriculture. 2018, 98(11):4216-4226
5. Wenhui Si^#, Yan Ping Chen^#, Jianhao Zhang, Zhen-Yu Chen, Hau Yin Chung. Antioxidant activities of ginger extract and its constituents toward lipids. Food Chemistry. 2018, 239:1117-1125（共同第一作者）
6. Yan Ping CHEN (#), Hau Yin CHUNG (*). Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes. In Laurence Melton, Fereidoon Shahidi, Peter Varelis (Eds.), 2019. Encyclopedia of Food Chemistry. (pp. 1-9). Oxford: Academic Press.

 

 

ACADEMIC SALON (XVIII)

SPEAKER: Yanping Chen

Tenure-track Assistant Professor

Dept. of Food Science & Technology, SAB

TIME ：12:40-14:00  Jun 9, 2021

VENUE：Room 104, Building B, SAB

ORGANIZER：Office of Discipline and Science & Technology, SAB;

Young Teachers Association, SAB

TITLE：Flavor analysis and sensory evaluation for the traditional food products

ABSTRACT：

The food flavor includes its aroma and taste. In the food product, the concentrations of flavor components are usually at a very low level. But it is a very important factor to influence the quality of food products. Generally, they could be extracted, separated and identified using specific facilities and instruments for qualitative and quantitative analyses. The combination of human sensory evaluation and intelligent sensory analysis could provide alternative ways to construct the sensory profiles of food samples. In this report, we introduced the investigations for the flavor profiles of traditional food, such as the Chinese blanched chicken, the plain fermented soybean curds, the dry cured ham, and coffee, using different instrumental analysis and sensory evaluation methods. The results provide the theoretical information for the quality control of existing products, and innovations for the new products’ reformulation and optimization.