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刘欢，男，博士，山东泰安，2020年6月毕业于中国农业科学院，2022年12月到校任教。

现授课程：

无

目前研究方向或领域：

食品风味与营养

目前承担的科研项目：

1.“十四五”国家重点研发计划子课题-烤制类传统禽肉类食品风味形成机制及其调控技术，2021YFD210010405，140万，主持。

2. 国家自然基金青年基金-烤鸭烤制过程特征风味物质2-糠硫醇形成的分子机理，3210162007，30万，主持。

3. 江西省科技厅“揭榜挂帅”子课题-鸭肉高效解冻和定量卤制加工技术及专用料包研究，20万，主持。

4. 中国农业科学院农产品加工研究所“N专项”-蛋白质与脂肪互作对烤肉特征醛类物质吸附机制研究，8万，主持。

5. 四川省重点实验室开放基金项目-加热过程肌球蛋白热解聚吸附羰基风味物质机理解析，3万，主持。

目前有代表性的论文：

1. Liu, H., Wang, Z., Zhang, D., Shen, Q., Pan, T., Hui, T., & Ma, J. (2019). Characterization of key aroma compounds in Beijing roasted duck by gas chromatography-olfactometry-mass spectrometry, odor activity values and aroma-recombination experiments. Journal of Agricultural and Food Chemistry (1区), 67(20), 5847-5856.

2. Liu, H., Wang, Z., Suleman, R., Shen, Q., & Zhang, D. (2019). Effect of protein thermal stability and protein secondary structure on the roasted mutton texture and colour from different cuts. Meat Science (1区), 156, 52-58.

3. Liu, H., Wang, Z., Zhang, D., Shen, Q., Hui, T., & Ma, J. (2020). Generation of key aroma compounds in Beijing roasted duck induced via Maillard reaction and lipid pyrolysis reaction. Food Research International (1区), 136, 109328.

4. Liu, H., Hui, T., Fang, F., Li, S., Wang, Z., & Zhang, D. (2021). The formation of key aroma compounds in roasted mutton during the traditional charcoal process. Meat Science (1区), 184, 108689.

5. Liu, H., Ma, J., Pan, T., Suleman, R., Wang, Z., & Zhang, D. (2021). Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb. Meat Science (1区), 172, 108324.

6. Liu, H., Wang, Z., Hui, T., Fang, F., & Zhang, D. (2021). New insight into the formation mechanism of 2-furfurylthiol in the glucose-cysteine reaction with ribose. Food Research International (1区), 143, 110295.

7. Liu, H., Hui, T., Zheng, X., Li, S., Wei, X., Li, P., Zhang, D., & Wang, Z. (2021). Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. Food Chemistry (1区), 374, 131723.

8. Liu, H., Wei, X., Nie, R., Xiang, C., Hui, T., Li, S., Wang, Z., & Zhang, D. (2021). Molecular docking simulation combining with multi-spectroscopy techniques clarify how small molecule ligands bind to biomacromolecule: myosin and aldehydes as a case study. LWT-Food Science and Technology (1区), 155, 112977.

目前有代表性的专利：

1. Liu, H., Chen, R., Zhang, D., et al. Method for reducing addition amount of nitrite and colonies number in marinated meat. LU501402, 授权.

2. Zhang, D., Liu, H., Wang, Z., et al. Identification method of characteristic volatile compounds in meat or meat products, N2022959. 授权

3. 张德权, 刘欢, 王振宇等. 肉或肉制品特征挥发性风味物质鉴别方法, ZL 201910100485.4, 授权.