English
讲座编号：jz-yjsb-2018-y023
讲座问题：有关担子菌发酵爆发的自然风韵物质的研究：Production of natural flavor compounds by fermentation with basidiomycetes
主 讲 人：Holger Zorn 德国吉森加斯特斯•李比希大学食物化学与生物手艺学院 教授
讲座时间：2018年5月17日（周四）下昼15：00
讲座所在：阜成路西校区教一楼206室
加入工具：食物学院全体学生及对研究偏向感兴趣的师生
主理单位：研究生院
承办单位：食物学院
主讲人简介：
Zorn教授是德国吉森Justus Liebig大学食物化学与生物手艺学院的院长。在这之前，在2006-2008年，Zorn教授曾担当多特蒙德大学的生物化学手艺团队的认真人。别的，Zorn教授照旧欧洲食物清静局（EFSA）下属食物包装质料、酶、调味品以及加工助剂协会（CEF）的委员，德国化学工程和生物手艺协会、德国化学学会、德联邦危害评估中心的成员。自2015年起担当美国农业与食物化学期刊的副主编。
Prof. Holger Zorn is Director of the Institute of Food Chemistry and Food Biotechnology at the Justus Liebig University Giessen, Germany. Prior to that, Prof. Zorn was head of the Technical Biochemistry Group at the University of Dortmund, from 2006 – 2008. Prof. Zorn is a member of the Panel on Food Contact Materials, Enzymes, Flavorings and Processing Aids (CEF) of the European Food Safety Authority (EFSA) and he is serving as associate editor of the Journal of Agricultural and Food Chemistry. Apart from that, he is heading a Fraunhofer group on food improvement agents.
主讲内容：
这场讲座讨论的焦点是应用可食用菌（如香菇，平菇）使麦芽发酵制备新式饮料（担子菌饮料）。报告会先容详细的风韵剖析要领（如搅拌棒吸附萃取团结香气萃取稀释剖析等）。别的，报告中还将讨论怎样从农业副产品中提取功效性卵白和风韵物质。
One focus of this talk will be on the fermentation of wort to novel beverages (“basidio-drinks”) with edible fungi like shiitake or oyster mushroom. Sophisticated tools of aroma analysis including aroma dilution analysis after stir bar sorptive extraction will be presented. Additionally, options for the upcycling of various agricultural side streams to valuable proteins and natural flavor compounds will be discussed.
