孙杰

硕导

sunjie@btbu.edu.cn

个人简历

教育经历:

2014年毕业于燕山大学环境与化学工程学院,获学士学位

2017年毕业于皇冠正规娱乐平台食品学院,获硕士学位

2021年毕业于中国农业大学食品科学与营养工程学院,获博士学位

工作经历:

2024. 05至今 皇冠正规娱乐平台 食品营养与健康学院 讲师

2023.10 2024.05 皇冠正规娱乐平台 轻工科学与工程学院 讲师

2021.09 2023.09 皇冠正规娱乐平台 轻工科学技术学院 讲师

主讲课程

《香料感官评价》、《香水鉴赏》

主要研究领域

食品风味组分提取与分析,香精研发

主要学术成果(课题、论文、获奖、专利等)

承担的主要科研项目(限10项):

1. 国家重点研发计划, 2022YFD2100303 , 典型烹饪方式下菜肴风味保持技术研究, 2022.11-2026.11, 在研, 参与

2. 国家自然科学基金青年项目,32202215 ,花椒油贮藏过程中异味的形成与调控机制研究,2023.01-2025.12,在研,主持

3. 北京市科委科技计划项目, Z221100006422011, 细胞培育肉制造技术体系研究与工业化示范,2022-12-19 2024-9-30,在研,参与

发表的代表性论文(限10篇):

1. Jie Sun, Baoguo Sun, Fazheng Ren, Haitao Chen*, et al. Characterization of key odorants in Hanyuan and Hancheng fried pepper (Zanthoxylum bungeanum) oil[J]. Journal of Agricultural and Food Chemistry, 2020, 68, 23, 6403-6411.

2. Jie Sun, Mingjuan Ma, Baoguo Sun, Fazheng Ren, Haitao Chen*, et al. Identification of characteristic aroma components of butter from Chinese butter hotpot seasoning[J]. Food Chemistry, 2020, 338:127838.

3. Jie Sun, Haitao Chen*, Ning Zhang , et al. Effects of storage conditions on the flavor stability of fried pepper (Zanthoxylum bungeanum) oil [J]. Foods, 2021, 10(6), 1292.

4. Nan Qi, Ruijia Liu, Jie Sun*, Haitao Chen. Characterizing Key Aromaactive Compounds of Stewed Mutton Using Gas Chromatographyolfactometrymass Spectrometry Coupled withOdour Activity Value, Flavour and Fragrance Journal, 2023, 38(4): 263-273.

5. Shuwei Wang, Haitao Chen, Jie Sun*, Ning Zhang, et al. Effects of Cooking Methods on Aroma Formation in Pork: A Comprehensive Review, Food Chemistry: X, 2023, 20:100884.

6. Ruijia Liu, Nan Qi, Jie Sun*, Haitao Chen, et al. Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil, Foods, 2022, 11(11): 1661.

7. Zilong Tian,Tianyu Dong, Shuwei Wang, Jie Sun*, Haitao Chen*, et al. A comprehensive review on botany, chemical composition and the impacts of heat processing and dehydration on the aroma formation of fresh carrot , Food Chemistry: X, 2024, 22: 101201.

8. Tianyu Dong, Zilong Tian, Shuwei Wang, Jie Sun*, Haitao Chen, et al .Identification of key off flavor compounds during storage of fried pepper (Zanthoxylum bungeanum Maxim.) oils by sensory directed flavor analysis and partial least squares regression (PLSR), Journal of Food Composition and Analysis,2024,131, 106268.

9. Wang He, Zixuan Liu, Haoyue Liu, Jie Sun, Haitao Chen*, et al. Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV, Journal of Food Composition and Analysis,2024,133, 106438.

10. 董天宇,齐楠,刘芮嘉, 孙杰*. 青花椒与红花椒关键风味物质的对比分析[J].精细化工, 2023, 40(4):869-877.


代表性的专利(限10篇):

代表性的奖励(限10篇):


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