Jianchun Xie

Contact Details 

Email: xjchun@th.btbu.edu.cn

Office: No. 136 Bld 1# East Campus

Position

Professor, Teaching and Research

Education Background

Ph. D, Major in Organic Chemistry 

Research Field/Interests

Analysis and Identification of Flavor Compounds in Food and Natural Products,Flavor Chemistry

Research Grants

1. “The mechanism of meat flavor formation in the reaction system of cysteine, reducing sugars and oxidized fat”, supported by National Natural Science Foundation of China.（2012-2015, as project coordinator）

2. “The mechanism of meat flavor formation in the reaction of Maillard system with oxidized fat”, supportedby BeijingMunicipal Natural Science Fundation（2012-2014, as project coordinator）

3. “The primary route of cysteine reacting with reducing sugars in a complex maillard system for the formation of meat flavor”, supported by National Natural Science Foundation of China.（2014-2017, as project coordinator）

4. “The mechanism of meat flavor formation in the complex thermal reaction system for meat flavorings”, supported by National Natural Science Foundation of China.（2016-2020, as project coordinator）

Publications

1. Jingjing Liang, Jianchun Xie, Li Hou, Mengyao Zhao, Jian Zhao, Jie Cheng,Shi Wang,and Bao-Guo Sun Aroma Constituents in Shanxi Aged Vinegar before and after Aging, Journal of Agricultural and Food Chemistry, 2016, 64:7597−7605.

2. Jian Zhao, Meng Wang, Jianchun Xie , Mengyao Zhao, Li Hou, Jingjing Liang, Shi Wang, Jie Cheng.Volatile flavor constituents in the pork broth of black-pig, Food Chemistry, 2017,226: 51–60

3. Li Hou, Jianchun Xie, Jian Zhao, Mengyao Zhao, Mengdie Fan, Qunfei Xiao, Jingjing Liang, Feng Chen. Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems, Food Chemistry, 2017 232: 135–144.

4. Changchun Cao, Jianchun Xie, Li Houa, Jian Zhao, Feng Chen, Qunfei Xiao, Mengyao Zhao, Mengdie Fan. Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor, Food Research International, 2017,99:444–453.

5. Mengdie Fan, Qunfei Xiao, Jianchun Xie, Jie Cheng, Baoguo Sun, Wenbin Du, Yaxin Wang, Tianze Wang. Aroma compounds in chicken broths of Beijing youji and commercial broilers, Journal of Agricultural and Food Chemistry, 2018, 66:10242−10251.

6. Jian Zhao,Tianze Wan, Jianchun Xie, Qunfei Xiao, Jie Cheng, Feng Chen, Shi Wang, Baoguo Sun.Formation mechanism of aroma compounds in a glutathione-glucose reaction with fat or oxidized fat, Food Chemistry, 2019,270:436-444.

7. Jian Zhao, Tianze Wang, Jianchun Xie, Qunfei Xiao, Wenbin Du, Yaxin Wang, Jie Cheng, Shi Wang.Meat flavor generation from different composition patterns of initial Maillard stage intermediates formed in heated cysteine-xylose-glycine reaction systems, Food Chemistry, 2019,274:79-88.

Teaching Interests

Food Flavor Chemistry, Natural Product Extraction and Separation, Heterocyclic Chemistry