个人简介

余爱农，男，湖北宣恩人，土家族，中共党员，教授（二级），博士，主要从事食品化学和天然产物化学方面的研究工作。

研究领域

食品化学与天然产物化学

目前承担的研究项目及经费： 1. 武陵地区野生果蔬风味物质及其前体的形成和释放机制（20171010）．研究期限：2018.1-2020.12，北京食品营养与人类健康高精尖创新中心开放基金，经费30万元。 2. 亚临界水体系中L-抗坏血酸/氨基酸非酶褐变反应风味物质形成机制与褐变化学行为 (31960512) ． 研究期限：2020.1 – 2023.12，国家自然科学基金，经费40万元。

近期论文

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1. Ai-Nong Yu, Bao-Guo Sun. Flavour substances of Chinese traditional smoke-cured bacon．Food Chemistry, 2005, 89(2): 227-233. 2. Ai-Nong Yu, Xing-Ping Wang and Xiao-Hong Yang. Chemical composition of the essential oils of flowers of Rosa banksiae from China. Chemistry of Natural Compounds, 2007, 43(6): 728-729. 3. Ai-Nong Yu, Bao-Guo Sun, Da-Ting Tian, Wan-Yun Qu. Analysis of volatile compounds in traditional smoke-cured bacon (CSCB) with different fiber coatings using SPME. Food Chemistry, 2008, 110(1):233-238. 4. Ai-Nong Yu, Bao-Guo Sun and Wei-Bing Hu. Top note compounds of Chinese traditional bacteria-fermented soybean. Natural Product Research, 2008, 22(17): 1552-1559. 5. Ai-Nong Yu, Da-Ting Tian, Wan-Yun Qu, Zhi-Wei Tan, Xin-Jian Song. Chemical composition of the essential oil of the roots of Actinidia chinensis from China. Chemistry of Natural Compounds, 2009, 45(1)：108-109. 6. Ai-Nong Yu, Qi-Hui Deng. Volatiles from the Maillard Reaction of l-Ascorbic Acid and l-Alanine at Different pHs. Food Science and Biotechnology, 2009, 18(6):1495-1499. 7. Ai-Nong Yu, Ai-Dong Zhang. Aroma compounds generated from thermal reaction of L-ascorbic acid with L-cysteine. Food Chemistry, 2010, 121 (4): 1060-1065. 8. Ai-Nong Yu, Ai-Dong Zhang. The effect of pH on the formation of aroma compounds produced by heating a model system containing l-ascorbic acid with l-threonine/ l-serine. Food Chemistry, 2010, 119 (1): 214-219. 9. Ai-Nong Yu, Zhi-Wei Tan, Fa-Song Wang. Mechanism of Formation of Sulfur Aroma Compounds from L-Ascorbic Acid and L-Cysteine during the Maillard Reaction. Food Chemistry, 2012, 132 (3): 1316-1323. 10. Ai-Nong Yu, Zhi-Wei Tan and Bo-An Shi. Influence of the pH on the formation of pyrazine compounds by the Maillard reaction of L-ascorbic acid with acidic, basic and neutral amino acids. Asia-Pacific Journal of Chemical Engineering, 2012, 7(3), 455-462. 11. Zhi-Wei Tan and Ai-Nong Yu*. Volatiles from the Maillard reaction of L-ascorbic acid with L-glutamic acid/L-aspartic acid at different reaction times and temperatures. Asia-Pacific Journal of Chemical Engineering, 2012, 7(4), 563-571. 12. Ai-Nong Yu, Zhi-Wei Tan, Fa-Song Wang. Mechanistic studies on the formation of pyrazines by Maillard reaction between L-ascorbic acid and L-glutamic acid. LWT - Food Science and Technology, 2013, 50(1):64-71. 13. Ya Li, Yan Yang* & Ai-Nong Yu*. Effects of reaction parameters on generation of volatile compounds from the Maillard reaction between L-ascorbic acid and glycine. International Journal of Food Science and Technology, 2016, 51(6), 1349–1359. 14. Yong-Yan Zhou, Ya Li, Ai-Nong Yu*. The effects of reactants ratios, reaction temperatures and times on Maillard reaction products of the L-ascorbic acid/L-glutamic acid system. Food Science and Technology, 2016, 36(2), 268-274. 15. Ai-Nong Yu, Le-Pan Tang. Kinetics of non-enzymatic browning reaction from the L-ascorbic acid/L-cysteine model system. Czech Journal of Food Sciences, 2016, 34(6): 503–510. 16. Ai-Nong Yu, Yong-Yan Zhou, Yi-Ni Yang. Kinetics of browning and correlations between browning degree and pyrazine compounds in L-ascorbic acid/acidic amino acid model systems. Food Chemistry, 2017, 221, 1678–1684. 17. Ai-Nong Yu, Ya Li, Yan Yang, Ke Yu. The browning kinetics of the non-enzymatic browning reaction in L-ascorbic acid/basic amino acid systems. Food Science and Technology, 2018, 38(3): 537-542. 18. Yi-Ni Yang, Fu-Ping Zheng, Ai-Nong Yu*, Bao-Guo Sun*. Changes of the free and bound volatile compounds in Rubus corchorifolius L. f. fruit during ripening. Food Chemistry, 2019, 287, 232–240. 19. Ai-Nong Yu, Yi-Ni Yang, Yan Yang, Fu-Ping Zheng, Bao-Guo Sun*. Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages. Journal of Food Biochemistry, 2019, 43(10): e 12964. 20. Ai-Nong Yu, Yi-Ni Yang, Yan Yang, Miao Liang, Fu-Ping Zheng and Bao-Guo Sun. Free and bound aroma compounds of Turnjujube (Hovenia acerba Lindl.) during low temperature storage. Foods, 2020, 9(4), 488. 21. Yi-Ni Yang, Miao Liang, Yan Yang, Fu-Ping Zheng, Xing-Ping Wang, Ai-Nong Yu*. Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit. Food Science and Technology, 2020, Accept. 著作教材 1．余爱农，张庆著．《精细化工产品制剂与成型》，北京：科学出版社，2013.11. 2．余爱农，田大听，王联芝，李国祥编．《应用化学专业实验》，北京：高等教育出版社，2015.3.

学术兼职

现任中国化工学会精细化工专业委员会委员；核心期刊、中国化工学会精细化工专业委员会会刊《精细化工》杂志编委；湖北省食品科学技术学会理事；湖北省化学化工学会理事；《化学与生物工程》理事会常务理事；生物资源保护与利用湖北省重点实验室学术委员会委员。