孙杰
硕导
孙杰
出生年月：1990.06
最高学历学位：博士研究生
职称：副教授
导师类型：硕士生导师
电子邮箱：sunjie@btbu.edu.cn
个人简历
教育经历：
2017.9-2021.6 中国农业大学，食品科学，博士
2014.9-2017.6 北京工商大学，应用化学，硕士
2010.9-2014.6 燕山大学，化学工程与工艺，学士
工作经历：
2025.01–至今，北京工商大学，中欧体育app下载官网，副教授
2024.05–2024.12，北京工商大学，中欧体育app下载官网, 讲师
2023.10–2024.04，北京工商大学，轻工科学与工程学院, 讲师
2021.09–2023.09，北京工商大学，轻工科学技术学院, 讲师
主讲课程
《香料感官评价》、《香水鉴赏》、《日用香精工艺学》
主要研究领域
香精的开发与应用，食品风味分析
主要学术成果（课题、论文、专利、获奖等）
承担的主要科研项目（限5项）：
1. 国家自然科学基金青年项目 ，花椒油贮藏过程中异味的形成与调控机制研究，2023.01-2025.12，主持
2. 北京工商大学青年教师科研启动基金项目，花椒水煮过程中关键香气成分分析，2021.10-2023.10，主持
发表的代表性论文（限10篇）：
1. Wang He; Zixuan Liu; Haoyue Liu; Jie Sun*; 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, 2024(133).
2. Tianyu Dong; Shuwei Wang; Nan Qi; Jie Sun*; Haitao Chen; Shuqi Wang; Baoguo Sun ;Unraveling the influence of boiling time on aroma generation in Huajiao (Zanthoxylum bungeanum Maxim.) water during boiling through molecular sensory science, Food Chemistry: X, 2024,(24).
3. Shuwei Wang; Haitao Chen; Jie Sun*; et al. Effects of Cooking Methods on Aroma Formation in Pork: A Comprehensive Review, Food Chemistry: X, 2023, 20:100884.
4. Zilong Tian; Tianyu Dong; Shuwei Wang; Jie Sun*; Haitao Chen; Ning Zhang; Shuqi Wang ; 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.
5. Nan Qi; Ruijia Liu; Jie Sun*; Haitao Chen; Ning Zhang ; Characterizing Key Aroma‐active Compounds of Stewed Mutton Using Gas Chromatography‐olfactometry‐mass Spectrometry Coupled with Odour Activity Value, Flavour and Fragrance Journal, 2023, 38(4): 263-273.
6. Jie Sun; Mingjuan Ma; Baoguo Sun; Fazheng Ren; Haitao Chen; Ning Zhang; Yuyu Zhang ;Identification of Characteristic Aroma Components of Butter from Chinese Butter Hotpot Seasoning, Food Chemistry, 2021, 338: 127838.
7. 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, 2024(131).
8. 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.
9. 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.
10. 董天宇，齐楠，刘芮嘉, 孙杰*等. 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.