基本情況
宋詩清，女，漢，1982年10月生，山東臨沂人，中共黨員，博士，教授，博導
學習及工作經歷
2008.07 江南大學畢業，獲食品科學碩士學位；
2011.07 江南大學畢業，獲食品科學博士學位；
2011.11-至今，上海應用技術大學，香料香精技術化妝品學部，教授
學術兼職情況
擔任全國鹽業標準化技術委員會委員;中國材料與試驗標準化委員會感知分析標準化技術委員會委員;Journal of future food期刊編委等；
研究方向及承擔科研項目（省部級以上）情況
研究方向：食品風味，香料香精制備與應用
承擔科研項目：
國家自然科學基金面上項目：牛脂酶解-溫和氧化風味前體及其牛肉特征風味的形成機制研究。
國家自然科學基金青年基金項目：基于PLSR方法的肉類特征風味氧化脂肪前體鑒定及其預測調控研究。
上海市自然基金：草菇濃厚感肽的制備及其定量構效關系研究。
上海市自然基金：草菇蛋白咸味肽的鑒定及增咸機制研究。
上海市地方高校能力建設項目:菌菇肽減鹽增咸健康配料制備關鍵技術研究與產業化。
獲獎情況
教育部技術發明二等獎1項
中國輕工聯合會科技進步獎一等獎1項
中國食品科學技術學會科技創新三等獎1項
代表性著作
【1】Yaling Huang, Junwen Wan, Min Sun, Tao Feng, Qian Liu, Shiqing Song*，Xiaoming Zhang, Chi-Tang Ho. Flavor profile disclosure of Chinese
steamed breads (CSBs) by sensomics approach.Food Bioscience,2023, 51,102198.
【2】Shiqing Song, Jinda Zhuang,Changzhong Ma , Tao Feng, Lingyun Yao, Chi-Tang Ho, Min Sun. Identification of Novel Umami Peptides from
Boletus edulis and its Mechanism via Sensory Analysis and Molecular Simulation Approaches. Food Chemistry,2023, 398,133835.
【3】Yaling Huang, Junwen Wan, Zhuolin Wang, Min Sun, Tao Feng, Chi-Tang Ho,and Shiqing Song*.Variation of Volatile Compounds and
Corresponding Aroma Profifiles in Chinese Steamed Bread by Various Yeast Species Fermented at Difffferent Times.Journal of Agricultural and Food
Chemistry, 2022, 70, 3795?3806.
【4】Zhuang, J., Xiao, Q., Feng, T., Huang, Q., Ho, C.-T., & Song, S*. Comparative flavor profile analysis of four different varieties of Boletus mushrooms
by instrumental and sensory techniques. Food Research International, 2020,136, 109485
【5】Zhuolin Wang, Qing Xiao,Jinda Zhuang,Tao Feng,Chi-Tang Ho, Shiqing Song*. Characterization of Aroma-Active Compounds in Four Yeast Extracts
Using Instrumental and Sensory Techniques. Journal of Agricultural and Food Chemistry. 2020, 68, 1, 267-278
【6】Xiaodong Xu, Rui Xu, Qian Jia, Tao Feng, Qingrong Huang, Chi-Tang Ho, Shiqing Song?. Identification of dihydro-β-ionone as a key aroma
compound in addition to C8 ketones and alcohols in Volvariella volvacea mushroom. Food Chemistry,2019, 293, 333–339.
【7】Xiaodong Xu, Rui Xu, Ze Song, Qian Jia, Tao Feng, Meigui Huang, Shiqing Song*. Identification of umami-tasting peptides from Volvariella
volvacea using ultra performance liquid chromatography quadrupole time-of-flight mass spectrometry and sensory-guided separation techniques.
Journal of Chromatography A, 2019, 1596，96-103.
【8】Song S, Zheng F, Tian X, et al. Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation. Molecules, 2022, 27,
352.
【9】Ze Song, Qian Jia, Miaomiao Shi, Tao Feng and Shiqing Song*. Studies on the Origin of Carbons in Aroma Compounds from [13C6]
Glucose-Cysteine-(E)-2-Nonenal Model Reaction Systems. Polymers, 2019, 11, 521.
【10】Shiqing Song, Li Fan, Xiaodong Xu, Rui Xu, Qian Jia and Tao Feng. Aroma Patterns Characterization of Braised Pork Obtained from a Novel
Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry. Foods, 2019, 8(3), 87
