Abstract: “Food Flavor Chemistry and Analysis” is one of the main courses for students of Food Science major in Beijing Technology and Business University.It is committed to the reform and innovation of education and teaching theory,constantly update and optimize the teaching content,and integrate the innovative teaching model such as intelligent teaching and information-based teaching into the classroom.The online course (MOOC) of “Flavor Chemistry and Analysis” was established in December 2018 and was awarded the first batch of national top-class undergraduate courses by the Ministry of Education in November 2020.The characteristics of this course,like prospective global view,introduction of frontier,combining theory with practical skill,free learning,etc.,made this course outstanding from many ones in Food Science and Engineering area.It is favored by the majority of learners,and caters to their requirement of yearning for a better life.This course can be served as a foundation for the controlling the flavor quality during food processing and preservation.
宋焕禄,王丽金,张雨,等. 国家级一流本科课程《食品风味化学与分析》教学模式改革与创新[J]. 食品与发酵工业, 2021, 47(21): 328-332.
SONG Huanlu,WANG Lijin,ZHANG Yu,et al. Reform and innovation of teaching model of the national top-class undergraduate course “Food Flavor Chemistry and Analysis”[J]. Food and Fermentation Industries, 2021, 47(21): 328-332.
 中国食品工业协会营养指导工作委员会,国家食物与营养咨询委员会办公室,中国植物性食品产业联盟,等.2018未来食品高峰论坛.http://www.ce.cn/cysc/ztpd/2018/yth/index.shtml.  中国工程教育专业认证协会.工程教育认证通用标准解读及使用指南(2020版,试行).https://www.ceeaa.org.cn/gcjyzyrzxh/xwdt/tzgg56/621111/index.html.  SONG H L,LIU J B.GC-O-MS technique and its applications in food flavor analysis[J].Food Research International,2018,114:187-198.  YANG P,SONG H L,WANG L J,et al.Characterization of key aroma-active compounds in black garlic by sensory-directed flavor analysis[J].Journal of Agricultural and Food Chemistry,2019,67,7 926-7 934.  WANG X J,GUP M Y,SONG H L,et al.Characterization of key odor-active compounds in commercial high-salt liquid-state soy sauce by switchable GC/GC×GC-olfactometry-MS and sensory evaluation[J].Food Chemistry,2021,342:e128224.  YANG P,SONG H L,LIN Y P,et al.Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperature analyzed by switchable GC-O-MS and GC×GC-O-MS and sensory evaluation[J].Food & Function,12(11),4 797-4 807.  CHEN E B,SONG H L,ZHAO S N,et al.Comparison of odor compounds of brown sugar,muscovado sugar,and brown granulated sugar using GC-O-MS[J].LWT-Food Science and Technology,2011,142:e111002.  丁耐克. 食品风味化学[M].北京:中国轻工业出版社,2006.  夏延斌. 食品风味化学[M].北京:化学工业出版社,2008.  张晓鸣. 食品风味化学[M].北京:中国轻工业出版社,2009.  王永华,戚穗坚.食品风味化学[M].北京:中国轻工业出版社,2010.  冯涛,田怀香,陈福玉.食品风味化学[M].北京:中国质检出版社/中国标准出版社,2013.  SONG H L,CADWALLADER K R.Aroma components of American country ham[J].Journal of Food Science,2008,73(1):C29-C35.  BELITZ H D,GROSCH W,SCHIEBERLE P.Food chemistry[M].3rd ed.Berlin:Springer,2008:342.  宋焕禄. 分子感官科学及其在食品感官品质评价方面的应用[J].食品与发酵工业,2011,37(8):126-130.  宋焕禄. 分子感官科学[M].北京:科学出版社,2014.  中华人民共和国教育部. 教育部关于公布首批国家级一流本科课程认定结果的通知.http://www.moe.gov.cn/srcsite/A08/s7056/202011/t20201130_502502.html.  中国政府网. 中共中央、国务院印发《“健康中国2030”规划纲要》.http://www.gov.cn/gongbao/content/2016/content_5133024.htm.