个人简介

袁方，博士，副教授，硕士生导师。近年来，围绕食品风味物质解析、食品风味形成机制和食品感官品质评价开展基础及应用研究。近年来，先后主持国家自然科学基金、省部级科研项目及企业科技服务项目等10余项。以第一作者和通讯作者在在 Food Chemistry、Journal of Agricultural and Food Chemistry、Postharvest Biology and Technology等期刊上，以第一或通讯作者发表系列论文。参与编写食品化学和食品感官分析相关教材2部。

教育经历

2013-09至2016-06，美国俄勒冈州立大学，食品科学与技术，博士
2010-09至2013-06，美国俄勒冈州立大学，食品科学与技术，硕士
2006-09至2010-06，华中农业大学，植物科学与技术，学士

工作经历

2020-11至今, 华中农业大学, 亚洲bet57365游戏大厅, 副教授
2016-08至2020-11, 华中农业大学, 亚洲bet57365游戏大厅, 讲师

研究领域

食品风味物质解析、食品风味形成机制和食品感官品质评价开展基础及应用

科研项目

1. 湖北省技术创新计划项目，植物源风味功能性食品基料绿色制造关键技术研究，2024-2027
2. 中国轻工业浓香型白酒固态发酵重点实验室，开放基金项目，基于分子感官科学的五粮液白酒风味活性成分解析，2023-2025
3. 国家自然科学基金青年项目，蓝莓采后贮藏过程中萜类特征香气物质的变化及其分子机制，2018-2020
4. 国家科技部重点研发计划子课题，食品基本味感的喜好分布与机制，2017-2021
5. 华中农业大学自主科技创新基金，蓝莓糖苷键合态香气前体及酿酒过程中的变化，2016-2019

成果奖励

1. Yihong Wang, Hangxin Zhu, Siyi Pan, Xiaoyun Xu, Fang Yuan. Effect of different nitrogen source and Saccharomyces cerevisiae strain on volatile sulfur compounds and their sensory effects in chardonnay wine. Food Chemistry: X, 2024, 24: 101793.
2. Yangfan Leng, Liubin Yang, Siyi Pan, Leilei Zhan, Fang Yuan. Characterization of blueberry exosome-like nanoparticles and miRNAs with potential cross-kingdom human gene targets. Food Science and Human Wellness, 2024, 13(2): 869-878.
3. Yangfan Leng, Liubin Yang, Hangxin Zhu, Dongqin Li, Siyi Pan, Fang Yuan. Stability of blueberry extracellular vesicles and their gene regulation effects in intestinal Caco-2 cells. Biomolecules, 2023, 13(9), 1412.
4. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. Journal of Food Science, 2023, 88(4): 1392-1408.
5. Liubin Yang, Fang Yuan, Li Rong, Jinping Cai, Sendong Yang, Zijia Jia & Shijun Li. Transcriptomic and Metabolomic Profile Analysis of Muscles Reveals Pathways and Biomarkers Involved in Flavor Differences between Caged and Cage-Free Chickens. Foods, 2022, 11(18), 2890.
6. Xiaoxue Yan, Jun Yan, Siyi Pan, Fang Yuan. Changes of the Aroma Composition and Other Quality Traits of Blueberry ‘Garden Blue’ during the Cold Storage and Subsequent Shelf Life. Foods 2020, 9, 1223.
7. Fang Yuan, Jun Yan, Xiaoxue Yan, Hongbo Liu and Siyi Pan. Comparative transcriptome analysis of genes involved in volatile compound synthesis in blueberries (Vaccinium virgatum) during postharvest storage. Postharvest Biology and Technology 2020, 170,11237.
8. Ke Cheng, Bangzhu Peng, Fang Yuan. Volatile composition of eight blueberry cultivars and their relationship with sensory attributes. Flavour and Fragrance Journal 2020, 35, 443-453.
9. 成柯，闫俊，严晓雪，袁方.湖北地区不同品种蓝莓果汁加工品质特征及抗氧化活性评价.食品与发酵工业. 2020, 46(9):146-151
10. Fangtian Liu, Sunjun Li, Jihui Gao, Ke Cheng, Fang Yuan. Changes of terpenoids and other volatiles during alcoholic fermentation of blueberry wines made from two southern highbush cultivars. LWT - Food Science and Technology 2019, 109, 233–240.
11. 刘方恬、李孙君、成柯、高吉慧、袁方.酶促增香对2个品种蓝莓酒理化性质及香气物质的影响 .食品与发酵工业. 2019, 108-114.
12. Fang Yuan, Ke Cheng, Jihui Gao and Siyi Pan. Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods. Molecules 2018, 23(9), 2376.
13. Fang Yuan, R. Paul Schreiner, James Osborne, and Michael C. Qian* Effects of Soil NPK Supply on Pinot noir Wine Phenolics and Aroma Composition. American journal of enology and viticulture, 2018, 69(4): 371~384.
14. Fang Yuan, R. Paul Schreiner, Michael C. Qian. Soil nitrogen, phosphorus, and potassium alter β-damascenone and other volatiles in Pinot noir Berries. American journal of enology and viticulture, 2018, 69(2): 157~166.
15. Fang Yuan, Michael C Qian: Aroma Potential in Early and Late Maturity Pinot noir Grape Evaluated by Aroma Extract Dilution Analysis. Journal of Agricultural and Food Chemistry. 2016, 64:443-450.
16. Fang Yuan and Michael Qian. Development of Carotenoids, C13-Norisoprenoids and Other Volatile Compounds in Vitis vinifera L. Cv. Pinot Noir Grapes. Food Chemistry 2016,192, 633-641.
17. Feng, Hui, Fang Yuan, Patricia A. Skinkis, and Michael C. Qian. Influence of Cluster Zone Leaf Removal on Pinot Noir Grape Chemical and Volatile Compositions. Food Chemistry 2015, 173, 414-423.
18. Fang Yuan, Fei He, Yanping Qian, Jia Zheng，Michael Qian. Aroma Stability of Lemon-Flavored Hard Iced Tea Assessed by Chirality and Aroma Extract Dilution Analysis，Journal of Agricultural and Food Chemistry，2016, 64（28）：5717-5723
19. 袁方，李鑫，余君萍，王学奎，徐久玮，张立新，分光光度法测定叶绿素含量及其比值问题的探讨，植物生理学通讯，2009，45（1）：63~66.

其它

1. Fang Yuan, Hui Feng and Michael Qian. C13-norisoprenoids in Grape and Wine Affected by Different Canopy Management. Advances in Wine Research. ACS Symposium Series. 2015.
2. ACS Spring 2021, April 5-30, 2021. PAPER ID: 3533949. PAPER TITLE: “Changes in the volatile composition of blueberry during storage: Emphasis on molecular regulation of fruit aroma deterioration”