She makes tomorrow’s “professional noses”  [25.07.17]

There is now a lot to smell and taste in Hohenheim: The new Department of Flavor Chemistry has been under the leadership of Junior Professor Dr. Yanyan Zhang since 1 July. She is dedicated in particular to researching quality and safety control by aroma analysis in food and other related fields, bioflavor production by microorganisms, and development of novel beverages with interesting flavor.

Many cooperation projects with other departments await the new Junior Professor Zhang. After all, the smell and taste of food can be influenced starting in the stall and on the field. She works in particular on biotechnological methods - and brews new drinks that don’t just taste good.

(Editor’s note: The interview was held in English and translated into German for the article)


Ms. Zhang, your department is called Flavor Chemistry. What exactly is that?

‘Flavor’ is defined as an overall sensation through the interactions of taste, odor, and texture impressions. Flavor originates from two compound classes: molecules responsible for taste and those responsible for odors. To achieve our goals, the department of flavor chemistry will carry out various odor and taste studies, which are indispensable for performing flavor research at an internationally visible level.

Is this a new department in Hohenheim or did it already exist?

This is a completely new department here. In other words, it is empty. We will build everything up from scratch from October on. In the beginning phase, the new department includes 4 labs, 2 or 3 offices, and 5 staff members.

Will the lab smell good?

Oh, no! That would be a disaster for aroma analysis. All the labs have to be kept clean without strong odors. We will carry out aroma analysis in the ‘’Sensory laboratory” using panels and gas chromatography combined with mass spectrometry and olfactometry detection ports (GC-MS-O). All of analyses will be done with the help of our noses. If there is strong odor in the labs, then the results of aroma analysis would be influenced.

For the rest of labs, one lab will have a lot of glass and organic solvent - that’s where we’ll do flavor extractions. And in another one we’ll cultivate fungi. That is, Erlenmeyer flasks for liquid cultivation and agar plates. Overall, the labs should smell like ‘nothing’ instead of ‘good’.

Fungi? That makes us curious: What are your research topics?

In my doctorate, I developed a new fermentation system to produce non-alcoholic drinks. To do this, I used 30-40 types of basidiomycetes. They are the highest developed fungi and include most of the edible mushrooms. The results were distinctly interesting. A series of pleasant flavors were formed in the short fermentation time. There’s a patent for the method, and we are in contact with a company to put the drinks on the market.

Basidiomycetes are an ideal and new tool for improving the flavor and nutrition values of food instead of other traditional microorganisms used in food like yeasts, lactic acid bacteria, and lower fungi. I’m Chinese, and my research foci are therefore somewhat logical: Tea and soy milk. I would like to combine the fungi and two beverages together and explore interesting research in the area of beverage science.

Did you come to Germany for your doctorate?

Yes, six years ago for my doctorate at the Uni Gießen. And at that time, I did not expect to start working here and stay. Life is really filled with magic and surprise. I feel very happy and lucky that the University of Hohenheim and I chose each other. I have a chance to build my team and continue the research in my favorite field of Flavor Chemistry here. Fantastic!

Is your research only on beverages?

I don’t think so. Research on beverage science is just my pet project. Although flavor chemistry is quite narrow knowledge, it plays important roles and has broad applications in different fields like food, agriculture, cosmetics, and pharmacology.

For example, the odor and taste study on animal feed in the pet industries and the relationship between the aroma attributes of plant products and different types of fertilizer, etc. Flavor chemistry is even relevant for the manufacturing industry. Think about the odor that confronts you when you get into a car.

It sounds like you’ll be cooperating with a lot of other departments here in Hohenheim?

I certainly hope so.

What do you want to teach the students?

First I would like to teach expertise about flavor chemistry and flavor biotechnology, combining lectures, practical courses, and seminars. Meanwhile, I want to update them on the newest developments in the study of flavor science and establish the relationship between flavor science and daily life of students.

The goal is to try to awaken the students’ interests and curiosity. Driven by these interests and curiosity, students will think and ask questions and try to find their own way to resolve problems. Knowledge is very important, but it’s even more important to learn how to learn. Hopefully, students will grasp it while learning about flavor science.

What are the current trends in flavor chemistry?

Bioflavors production is one of the trends, for example. Traditionally, flavor compounds are extracted from plants. Like lemon flavor, which is often used in food or perfume. The natural flavor is very expensive on the market. Although flavor compounds can be synthesized for less money using organic chemical approaches, the artificial flavors are often rejected by consumers. We are therefore working on a biotechnological production of bioflavors using edible microorganisms - it’s cheaper in comparison but still natural.

Can students work with you on your research?

Definitively yes, I think that it is very good to the growth of students. Learning by doing. ‘Why do I need to learn this? When will I use it?’ Research offers students a concrete demonstration of the principles and concepts covered in textbooks and lab sections. During the process, they will learn how to balance collaborative and individual work and determine an area of interest. Meanwhile, participating in the research also helps students decide on a career path. Maybe it will be a good opportunity for ‘jump starting their career as a researcher’.

Of course, besides the benefits to students, it also benefits my research team, I think. Students bring energy and enthusiasm to my team. They’re hungry to learn and they ask questions that can be very insightful. They force us to respond to questions in different ways and on different terms. My team learns from students, just as students learn from my team.

Additionally, I’m sure there will also be student assistant jobs in the lab in the future if someone wants to earn a little pocket money.

Where can your graduates work after their studies?

As flavor chemists, also called ‘flavorists’, after graduation the students have chances to work primarily in the food, beverage, agricultural, pharmaceutical, cosmetic, or even manufacturing or toy industries. Companies in these industries use scientific and analytical tools, along with creativity, to boost natural flavors and create new ones, like at AG Symrise. Alternatively, safety control of some dangerous odorants from products like plastic or rubber toys using analytical tools can be done. Of course, they also can continue their scientific carrier.

What good advice would you like to give students?

Be open, take free time to try different things. Think ahead and feel from your heart. This will definitely help you find your own interests and enjoy a fantastic life. Of course, it does not mean that life is always smooth. it is very important to learn from misfortune.  In an nutshell: Be happy, positive, and strong.

What is your first impression of Hohenheim?

At the beginning I’ve experienced a lot of independence and support. Both from my nice colleagues at the institute as well as Mr. Klumpp, the professorial appointment manager.

It’s a lot prettier here than in Gießen. For my first interview in Hohenheim, we made it a family outing - that was wonderful with the beautiful park. However, it’s also a relatively expensive area.

What do you do in your free time, Ms. Zhang?

Free time? Yes, I used to have that, but I don’t have much of it anymore. The time that I have left after working I spend with my husband and daughter, she’s now two and a half. They’ll both move to Stuttgart in October, and our daughter will then go to preschool here in Hohenheim.

Thank you very much for the interview, Ms. Zhang.

Interview: Elsner / Klebs