Company Filing History:
Years Active: 2022-2023
Title: Innovations of Zhennai Yang in Flavor Chemistry
Introduction
Zhennai Yang is a notable inventor based in Beijing, China. He has made significant contributions to the field of flavor chemistry, particularly in the production of fermented cheese. With a total of two patents to his name, his work focuses on enhancing the flavor quality of cheese to better suit the preferences of consumers.
Latest Patents
Zhennai Yang's latest patents include a strain of high esters producing activity and its application in the production of ester-flavored fermented cheese. This invention discloses a strain that can improve the flavor profile of cheese, making it less pungent and richer. The strain was deposited in the China General Microbiological Culture Collection Center (CGMCC) on October 17, 2019, with the preservation number CGMCC 18589. Additionally, he has developed a method for judging the grade of cheddar cheese based on the identification of characteristic flavor compounds. This method involves extracting volatile flavor compounds and using a gas phase-sniffing device to screen for those with higher flavor intensity. The goal is to create a model for accurately judging cheddar cheese quality.
Career Highlights
Zhennai Yang is affiliated with Beijing Technology and Business University, where he continues to advance research in flavor chemistry. His work not only contributes to the academic community but also has practical applications in the food industry.
Collaborations
Zhennai Yang collaborates with colleagues such as Bei Wang and Jing Wang, enhancing the research output and innovation in their field.
Conclusion
Zhennai Yang's innovative work in flavor chemistry, particularly in cheese production, showcases his commitment to improving food quality and consumer satisfaction. His patents reflect a deep understanding of both science and culinary preferences, making him a valuable contributor to the industry.