Academic Salon (XVIII)

SPEAKER: Yanping Chen

Tenure-track Assistant Professor

Dept. of Food Science & Technology, SAB

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)
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)
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
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
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）
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.

TIME ：12:40-14:00 Jun 9, 2021 (Wednesday)

VENUE：Room 104, Building B, School of Agriculture and Biology

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

TITTLE: 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.

Academic Salon (XVIII)

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