陈双 - 江南大学 - 生物工程学院

个人简介

2003-2007 华中科技大学，生物技术专业，理学学士 2007-2014 江南大学，发酵工程专业，工学博士 2014-今江南大学，生物工程学院，教师 2011-2012 美国俄勒冈州立大学（食品科学与技术系），联合培养博士研究生（CSC资助）

研究领域

主要从事酒类风味化学及酿造技术的研究

近期论文

查看导师最新文章（温馨提示：请注意重名现象，建议点开原文通过作者单位确认）

1、Zhao, T.; Chen, S.; Li, H.; Xu, Y., Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as aKey Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided IsolationAssisted by Multivariate Data Analysis. Journal of Agricultural and Food Chemistry. 2018, 66, 10496-10505. 2、Chen, S.; Xu, Y.; Qian, M. C., Comparison of the aromatic profile of traditional and modern types ofHuang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis. Flavour andFragrance Journal. 2018, 33, 263-271. 3、Sha, S.; Chen, S.; Qian, M.; Wang, C.; Xu, Y., Characterization of the Typical Potent Odorants inChinese Roasted Sesame-like Flavor Type Liquor by Headspace Solid Phase Microextraction–AromaExtract Dilution Analysis, with Special Emphasis on Sulfur-Containing Odorants. Journal of Agriculturaland Food Chemistry. 2017, 65, 123-131. 4、Chen, S.; Sha, S.; Qian, M.; Xu, Y., Characterization of Volatile Sulfur Compounds in Moutai Liquorsby Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection andOdor Activity Value. Journal of Food Science. 2017, 82, 2816-2822. 5、Chen, S.; Xu, Y., Adaptive Evolution of Saccharomyces cerevisiae with Enhanced Ethanol Tolerancefor Chinese Rice Wine Fermentation. Applied Biochemistry and Biotechnology. 2014, 173, 1940-1954. 6、Chen, S.; Xu, Y.; Qian, M., Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution. Journal of Agricultural andFood Chemistry. 2013, 61, 11295-11302. 7、Chen, S.; Wang, D.; Xu, Y., Characterization of Odor-Active Compounds in Sweet-type Chinese RiceWine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon. Journal of Agricultural andFood Chemistry. 2013, 61, 9712-9718. 8、Chen, S.; Xu, Y., Effect of 'wheat Qu' on the fermentation processes and volatile flavour-activecompounds of Chinese rice wine (Huangjiu). Journal of the Institute of Brewing. 2013, 119, 71-77.9 、Chen, S.; Xu, Y., The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese RiceWine. Journal of the Institute of Brewing. 2010, 116, 190-196