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Huanlu Song
Contact Details
Email:songhl@th.btbu.edu.cn
Telephone/Mobile (optional):
Office: Room 518, Chemical Engineering Building
Position
professor
Education Background
September 1979-July 1983, Department of Food Engineering, Wuxi Institute of Light Industry (Jinagnan University), Bachelor degree
September 1985-July 1987, Graduate Training Progress in Food Science and Engineering, Wuxi Institute of Light Industry (Jinagnan University)
September1999-July 2002, College of Food Science, China Agricultural University, Ph.D.
Research Field/Interests
Flavor chemistry, food additives
Research Grants
1. The study of flavor-active compounds and their variation law during of yeast extract (31571884), NSFC-Natural Science Foundation of China, 2016.01-2019.12
2. Influence of peptide on the generation of meat flavor compounds by Maillard reaction and their formation pathway (31171645), NSFC-Natural Science Foundation of China, 2012.01-2015.12
3. Formation Mechanism of Meat Flavors from Peptide Maillard Reaction (31071510), NSFC-Natural Science Foundation of China, 2011.01-2011.12
Publications
1. Molecular Sensory Science, 2014.7, Science Publishing Group
2. Huanlu Song*, Jianbin Liu.GC-O-MS technique and its applications in food flavor analysis. Food Research International, 2018, 114:187-198.
3. Yao Wang, Huanlu Song*, Yu Zhang, Jiani Tang and Donghai Yu. Determination of aroma compounds in porkbroth produced by differentprocessingmethods. Flavour and Fragrance Journal, 2016, 31(4):319-328.
4. Jianbin Liu; Mengya Liu; Congcong He; Huanlu Song*; Feng Chen.Effect of thermal treatment on the flavour generation from Maillard reaction of xylose and chicken peptide. LWT - Food Science and Technology, 2015, 64:316-325.
5. Jianbin Liu, Huanlu Song*, Ye Liu, Pei Li, Juan Yao and Jian Xiong.Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach. Journal of the Science of Food and Agriculture, 2015, 95:3183-3194.
6. Qianqian Xu, Xiaosheng Liu, Huanlu Song*, Tingting Zou, Ye Liu, Songpei Zhang.Formation mechanism of volatile and non-volatile compounds in peptides-xylose Maillard reaction. Food Research International, 2013, 54:683-690.
7. Chao Yang, Ran Wang, Huanlu Song*. The mechanism of peptide bonds cleavage and volatile compounds generated from pentapeptide to heptapeptide via Maillard reaction. Food Chemistry, 2012, 133(2),373-382.
8. Ran Wang, Chao Yang, Huanlu Song*. Key meat flavour compounds formation mechanism in a glutathione-xylose Maillard reaction. Food Chemistry, 2012,131:280-285.
9. Yang Chao, Luo Liping, Zhang Haijing, Yang Xu, Lv Yu, Song Huanlu*. Common aroma-active components of propolis in 23 regions of China. Journal of the Science of Food and Agriculture, 2010, 90:1268-1282.
10. Chen Gengjun, , Zhang Zhenbo, Ma Changwei, He Jie. Aroma-active compounds of Beijing roast duck. Flavour and Fragrance Journal, 2009, 24(4):186-191
Teaching Interests
Food analysis for undergraduate; Flavor chemistry and analysis for graduate
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