赵玉（1993--），女，中共预备党员，博士，讲师。研究方向：食品风味趋变机制及分子感官学研究。联系邮箱：18003584187@163.com

教育背景：

2014.09-2018.06，石河子大学，食品质量与安全专业，工学学士。

2018.09-2021.06，陕西师范大学，食品科学专业，工学硕士。

2021.09-2025.06，陕西师范大学，食品化学专业，理学博士。

科研项目及获奖情况：

1. 地椒草风味融组效应物质解析及其对羊肉弱膻增香机制研究（32072343）—国家自然科学基金。

2. 基于呈香效应定量预测解析猕猴桃汁加工中呈香品质异化机制研究（32001825）—国家自然科学基金。

3. 三种木本油料品质评价体系构建（2019YFD1002403）—“十三五”国家重点研发计划重点专项。

学术论文及获奖情况：

[1] Yu Zhao, Honglei Tian, et al. Characterization of aroma release and perception during ginger-infused stewed beef oral processing. Food Chemistry, 2025:143155

[2] Yu Zhao, Wanying He, Honglei Tian, et al. A comprehensive analysis of aroma quality and perception mechanism in ginger-infused stewed beef using instrumental analysis, sensory evaluation and molecular docking. Food Chemistry, 2024, 460: 140435.3.

[3] Yu Zhao, Wanying He, Honglei Tian, et al. A quality comparison for Xiecun Huangjiu with different aging stages based on chemical profile, aroma composition and microbial succession. Food Chemistry: X, 2024, 21:101132.

[4]. Yu Zhao, Honglei Tian, et al. Sensomics-assisted key aroma molecules decoding of ginger-infused stewed beef. LWT-Food Science and Technology, 2023, 190: 115555.

[5] Yu Zhao, Ping Zhan, Honglei Tian, et al. Aroma characteristics of cloudy kiwifruit juices treated with high hydrostatic pressure and representative thermal processes. Food Research International, 2021, 139:109841.

[6]. Yu Zhao, Ping Zhan, Honglei Tian, Peng Wang, Yuyu Zhang. Insights into the aroma profile in three kiwifruit varieties by HS-SPME-GC-MS and GC-IMS coupled with DSA.Food Analytical Methods, 2021,14:1033-1042.