个人简历

教育经历：

2014年毕业于中南林业科技大学食品学院，获学士学位

2016年毕业于北京工商大学食品学院，获硕士学位

2020年毕业于中国农业大学食品科学与营养工程学院，获博士学位

工作经历：

2020年8月—2022年8月 北京工商大学 太阳成集团tyc122cc 博士后

2022年9月—至今 北京工商大学 轻工科学技术学院讲师

主讲课程

本科生：生物化学、天然香料学

研究生：仪器分析

主要研究领域

食品口腔加工与感官感知

学术兼职

International Journal of Food Science and Biotechnology编委，Food Research International审稿人

主要学术成果（课题、论文、获奖、专利等）

承担的主要科研项目（限5项）：

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，2022.01-2024.12，主持，在研。

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，主持，已结题。

发表的代表性论文（限10篇）：

[1] 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.（ESI热点论文、高被引论文）

[2] 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.

[3] Pu Dandan, Duan Wen, Huang Yan, Zhang Yuyu, Sun Baoguo, Ren Fazheng, Zhang Huiying, Chen Haitao, He Jinna, Tang Yizhuang. Characterization of the key odorants contributing to retronasal olfaction during bread consumption. Food Chemistry, 2020, 318: 126520.（ESI高被引论文）

[4] Pu Dandan, Zhang Yuyu, Zhang Huiying, Sun Baoguo, Ren Fazheng, Chen Haitao, Tang Yizhuang. Characterization of the key aroma compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by aroma extract dilution analysis (AEDA), odor activity value (OAV), and sensory evaluation experiment. Foods, 2020, 9(4): 413.

[5] Pu Dandan, Zhang Huiying, Zhang Yuyu, Sun Baoguo, Ren Fazhen, Chen Haitao, Xie Junfei. Characterization of the oral breakdown, sensory properties, and volatile release during mastication of white bread. Food Chemistry, 2019, 298: 125003.

[6] Pu Dandan, Zhang Huiying, Zhang Yuyu, Sun Baoguo, Ren Fazheng, Chen Haitao, He Jinna. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis. Food Research International. 2019, 123: 612-622.

[7] Pu Dandan, Shan Yimeng, DuanWen, Huang Yan, Liang Li, Yan Yi, Zhang Yuyu, Sun Baoguo, Hu Guanghu. Characterization of the key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and sensory techniques. Journal of Food Quality. 2021, 4: 1-9.

[8] Pu Dandan, Zhang Huiying, Zhang Yuyu, Sun Baoguo, Ren Fazheng, Chen Haitao. Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments. Journal of Food processing and preservation. 2019, 43(5): e13933.

[9] 蒲丹丹, 陕怡萌, 张玉玉. 木姜子香气成分与生物活性及其代谢途径的研究进展. 食品工业科技, 2022, 43(17): 1-14.

[10] 蒲丹丹，陕怡萌，史伊格，张莉莉，周雪巍，张玉玉．后鼻腔香气感知影响因素及其分析方法研究进展[J/OL]．食品科学，2022（网络见刊）.