主 讲 人 （一）：Chong Pik Han 博士后 

报告题目：Understanding the sweet aftertaste and /or freshness mouthfeel of tea

主 讲 人 （二）： Ramakrishna Eppalapally 博士后

报告题目：Synthesis of supramolecular self-assemblies for the preservation of fruits and vegetables

报告时间：2019年12月24日 （周二）上午10:00

报告地点：下沙校区食品学院257报告厅

报告（一）摘要：

Mouthfeel is a very commonly referred to sensory experience which is known to have huge influences on consumers’ preference and liking of a food/beverage product. Despite its common usage both in daily life and in scientific literature, the real meaning of mouthfeel in relation to food properties and sensory analysis is still little known and not well defined. Huigan is a Chinese pinyin of sweet aftertaste which is a sensory attribute revealing the premium quality of tea. However the sensation in the human oral cavity remains unknown and makes it challenging to generate a ready-to-drink (RTD) beverage which imparts Hui Gan perception. The objectives of the study are summarized as follow:

1.To understand the taste, mouthfeel and sweet aftertaste (Huigan) of tea by sensory analysis.

2.To study the sensory attributes of refrigerated tea drink with different grades and tea compounds by sensory evaluation.

3.To correlate sweet aftertaste with friction coefficient by tribology study.

4.To investigate the interaction of tea compounds with human saliva by quartz crystal microbalance with dissipation monitoring (QCM-D) and saliva composition analysis.

报告（二）摘要：

Fruits and vegetables are abundant and inexpensive source of energy; they contain nutrients, vitamins and minerals. Fresh fruits and vegetables possess high nutritional values, but immediate consumption is not always possible. The freshness, high nutritional values doesn’t last long time and microbial attack may occur unless they preserve properly and promptly. Hence, some techniques and methods require overcoming the problem. These issues can be overcome by applying some chemical preservatives. The preservatives must be non toxic and should not affect the nutritional values of the fruits and vegetables. In order to find out chemical preservatives we have focused on BINOL-derived supramolecular cage compounds for their antimicrobial activity.

Due to lack of proper preservatives, tons of fruits and vegetables are being wasted every year. Hence, there is an urgent need to preserve them with non toxic preservatives to stop the wastage. So, as part of our ongoing project we are synthesizing self assembled cages as fruits and vegetables preservatives.

Dynamic covalent chemistry has been utilized to synthesize a [4+6] self-assembled organic imine cage. Condensation of triamine and BINOL-derived dialdehyde produced the imine cage. The cage was reduced to amine cage to obtain a robust cage. The structures of the cages were characterized by 1D, 2D-NMR and Mass spectroscopic techniques.

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