The team of Professor Song Shiqing and Feng Tao from the Department of Fragrance, Flavor and Cosmetics of Shanghai University of Applied Sciences published the latest results in JAFC

Responsible Editor: Food Science

Research Highlights

*The flavor changes of steamed bread during fermentation were studied

1.

To understand the sensory differences of steamed bread (CSB) fermented with different active dry yeasts and the changes of flavor attributes during fermentation, sensory evaluation, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O) and odor Activity value (OAV) comprehensively analyzed the differences in aroma attributes and volatile flavor compounds of different yeast steamed breads with different fermentation times

Expert Profile

Shanghai University of Applied Sciences

Song Shiqing, professor and master tutor of the Department of Fragrance, Flavor and Cosmetics, Shanghai University of Applied Sciences, and a talent for innovation and entrepreneurship in Jiangsu Province

Shanghai University of Applied Sciences

Feng Tao, Professor of Department of Fragrance, Flavor and Cosmetics, Shanghai University of Applied Sciences, Executive Director of China Fragrance, Flavor and Cosmetics Industry Association, Director of Plant-Based Food Branch of China Food Science and Technology Society, Shanghai Shuguang Scholar, Shanghai Chenguang Scholar, Jiangsu Province Shuangchuang Talents, Shanghai Binhai young talents in Fengxian District of the city
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Mainly engaged in the research and development of food flavor chemistry, flavor preparation technology and application
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He graduated from Jiangnan University in 2007 with a Ph.
D.
; May 2012-August 2013, August 2018-August 2019, visiting scholar at Whistler Carbohydrate Research Center, Purdue University, USA
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Member of the expert group of Shanghai Food Additives and Ingredients Professional Committee, editorial board member of Journal of Future Food , "Grain, Oil and Food Science and Technology", "Dairy Science and Technology", guest editor of Journal of Food Quality , guest associate editor of Frontiers in Nutrition , Chinese Society of Food Science and Technology Senior member, member of the 2nd Youth Working Committee of the Chinese Society of Food Science and Technology, presided over the general projects and youth projects of the National Natural Science Foundation of China, the "Dawning Plan" and "Mengguang Plan" of the Municipal Education Commission Talent Project, the Shanghai Natural Science Foundation Project, Shanghai There are more than 20 projects of various types such as the key projects of scientific research and innovation of the Education Commission, the general scientific research and innovation projects of the Shanghai Education Commission, the Shanghai Association for the Promotion of Science and Technology Alliance Program, the Shanghai Agricultural Commission's science and technology development projects, and enterprise horizontal cooperation projects
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He has published more than 50 SCI papers in foreign professional academic journals as the first author or corresponding author
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He edited 2 textbooks and participated in editing 5 textbooks, including 2 English monographs
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He has successively won the third prize of scientific and technological progress of China Food Science and Technology Association, and the gold award of China (International) Patent Trade Fair
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Graphic and text provided by the team of Professor Song Shiqing and Professor Feng Tao, Department of Food Science and Engineering, Department of Fragrance, Flavor and Cosmetics, Shanghai University of Applied Sciences