刘欢

刘欢，博士，副教授，鲁大英才，硕士生导师，2020年6月毕业于中国农业科学院，2022年12月到校任教。邮箱：sd_lh1990@126.com。

现授课程：

肉品科学与技术、食品安全学等。

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项目子课题“鸭肉高效解冻和定量卤制加工技术及专用料包研究”，40万，主持。

4. 烟台市校地融合项目“功能性健康酱卤肉类预制菜柔性工业化加工关键技术研发与示范”，30万，主持。

奖励荣誉：

中国商业联合会科学技术奖特等奖、神农中华农业科技奖一等奖、优秀共产党员、北京市优秀毕业生、山东省优秀毕业生。

目前有代表性的论文：

以第一作者发表一区Top SCI论文14篇，部分代表作如下：

1. Huan Liu^*, Qianli Ma, Jiangtao Xing, Pi Li, Peng Gao, Nazimah Hamid, Zhongshuai Wang, Ping Wang, & Hansheng Gong^*. Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis. Food Chemistry, 2024, 431, 137100.

2. Huan Liu^*, Jingyu Li, Dequan Zhang, Nazimah Hamid, Dengyong Liu, Weiming Hua, Chao Du, Qianli Ma, & Hansheng Gong^*. The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis. Food Research International, 2023, 174, 113567.

3. Huan Liu, Teng Hui, Xiaochun Zheng, Shaobo Li, Xiangru Wei, Pi Li, Dequan Zhang^*, & Zhenyu Wang. Characterization of key lipids for binding and generating aroma compounds in roasted mutton by UPLC-ESI-MS/MS and Orbitrap Exploris GC. Food Chemistry, 2022, 374, 131723.

4. Huan Liu, Jianrong Ma, Teng Pan, Raheel Suleman, Zhenyu Wang^*, & Dequan Zhang^*. Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb. Meat Science, 2021, 172, 108324.

5. Huan Liu^#, Zhenyu Wang^#, Dequan Zhang^*, Qingwu Shen, Teng Pan, Teng Hui, & Jianrong Ma. 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, 2019, 67(20), 5847-5856.

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.