蒲丹丹
硕导
蒲丹丹
出生年月：1991.06
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：18518351472@163.com; 20200801@btbu.edu.cn
个人简历
教育经历：
2016.09-2020.07，中国农业大学， 食品科学与营养工程学院，博士
2014.09-2016.06，北京工商大学， 中欧体育app下载官网，硕士
2010.09-2014.06，中南林业科技大学，中欧体育app下载官网，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
2022.09-2024.04，北京工商大学，轻工科学与工程学院，讲师
2020.08-2022.08，北京工商大学，中欧体育app下载官网， 博士后
主讲课程
本科生：《生物化学》、《天然香料学》、《文献检索与论文写作》；
研究生：《味科学技术研究进展》
主要研究领域
香料香精与应用、食品口腔加工与风味感知
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. 主持国家自然科学基金青年项目，单萜类化合物对鸭汤口腔加工过程中腥味感知的抑制机制研究，2022.1-2024.12
2. 主持中国博士后科学基金面上项目：烟熏腊肉口腔加工过程中咸香对咸味感知的跨模交互作用机制研究，2021.6-2022.8
3. 主持北京市教委一般项目：阿拉伯胶调控口腔唾液层结构增强咸味感知机制研究，2024.1-2026.12
4. 主持开放课题：基于嗅觉与味觉多维感知的卷烟烟气增甜分子机制研究，2024.4-2025.12
5. 主持企业横向：运动人群对饮料风味偏好变化规律研究，2022.9-2023.9
发表的代表性论文（限10篇）：
1. Dandan Pu, Boya Cao, Zikang Xu, Lili Zhang, Ruixing Meng, Jiahui Chen, Baoguo Sun, Yuyu Zhang*. Decoding of the enhancement of saltiness perception by aroma-active compounds during Hunan Larou (smoke-cured bacon) oral processing. Food Chemistry, 2025, 463, 141029.
2. Meng Ruixin#, Pu Dandan#, Xu Zikang, Liu Jinchang, Zhang Qingfang, Xu Maosheng, Sun Baoguo, Zhang Yuyu*. Decoding the aroma changes of stir-fried shredded potatoes with different soy sauces using thermal desorption combined with gas chromatography–mass spectrometry and sensory evaluation. Food Chemistry, 2025, 467, 142252.
3. Huizhuo Ji#, Dandan Pu#, Wenjing Yan, Jianlei Kong, Qingchuan Zhang, Lijun Su, Zhe Lu, Hefei Chen, Min Zuo*, Yuyu Zhang*. Effectively saltiness enhanced odorants screening and prediction by database establish, sensory evaluation and deep learning method. Food Chemistry, 2025, 467, 142307.
4. Pu Dandan, Shan Yimeng, Wang Juan, Sun Baoguo, Xu Youqiang, Zhang Wangang*, Zhang Yuyu*. Recent trends in aroma release and perception during food oral processing: A review. Critical Reviews in Food Science and Nutrition, 2024, 64(11), 3441-3457.
5. Pu Dandan, Meng Ruixin, Qiao Kaina, Cao Boya, Shi Yige, Wang Yanbo, Zhang Yuyu*. Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception. Food Research International, 2024, 181, 114078.
6. Pu Dandan#, Shan Yimeng#, Qiao Kaina, Zhang Lili, Sun Baoguo, Zhang Yuyu*. Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. Journal of Agricultural and Food Chemistry, 2023, 70(1), 700-709. (封面论文).
7. Pu Dandan, Shan Yimeng, Zhang Lili, Sun Baoguo, Zhang Yuyu*. Identification and inhibition of the key off-odorants in duck broth by means of the sensomics approach and binary odor mixture. Journal of Agriculture and Food Chemistry, 2022, 70(41), 13367-13378. (封面论文).
8. Ji Huizhuo#, Pu Dandan#, Yan Wenjing, Zhang Qingchuan, Zuo Min*, Zhang Yuyu*. Recent advances and application of machine learning in food flavor prediction and regulation. Trends in Food Science & Technology, 2023, 138, 738-751.
9. Pu Dandan, Duan Wen, Huang Yan, Zhang Lili, Zhang Yuyu*, Sun Baoguo, Ren Fazheng, Zhang Huiying, Tang Yizhuang. Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing. Food Chemistry, 2021, 339: 128078.
10. Pu Dandan, Zhang Yuyu*, Sun Baoguo, Ren, Fazheng, Zhang Huiying, Chen Haitao, Tang Yizhuang. Characterization of the key taste compounds during bread oral processing by instrumental analysis and dynamic sensory evaluation. LWT-Food Science and Technology, 2021, 138: 110641.
1. 张玉玉, 孙宝国, 蒲丹丹, 陕怡萌. 一种减盐泡腾片、代盐提取物及用途[P]. 北京市：CN114747751A, 已授权，转让
2. 张玉玉, 蒲丹丹, 孟瑞馨. 一种烹饪食品的气味采集装置、方法和包含其的气味测定方法[P]. 北京市：CN202410735542.7
代表性奖励（限10项）
1. 新型复合调味料制造关键技术创新与应用，食品科学技术学会科技进步一等奖（2/10）