电玩城赠送金币50万

电玩城赠送金币50万-石贵阳-正高--

国家级重点学科

一级学科博士学位授予点

“双一流”建设学科

ENGLISH

师资队伍
Faculty and staff

陈双

陈双

职称:副教授、硕士生导师

学历/学位:研究生、博士

电话:0510-85918201

电子邮箱:shuangchen@jiangnan.edu.cn

简介

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主要从事酒类风味化学及酿造技术的研究和教学工作。承担《发酵工程原理与技术》、《黄酒工艺学》课程的讲授工作。近年来在J. Agric. Food Chem.、Food Chem.、 J. Chromatogr. A、Food Res. Int.等重要学术期刊共发表研究论文38篇(其中SCI收录论文22篇,J. Agric. Food Chem.内封面论文3篇);申请国家发明专利13项,授权发明专利2项;主持包括国家自然科学基金、国家十三五重点研发计划子课题、江苏省自然科学基金等在内的国家及省部级科研项目5项;作为主要项目骨干参与国家十三五重点研发计划课题,国家自然科学基金重点基金项目、面上项目等科研项目3项;作为主要研究人员与贵州茅台,宜宾五粮液、江苏洋河、山西汾酒、中国酒业协会等十多家全国知名企业的横向课题研究工作;获得中国轻工业联合会科学技术进步奖一等奖1项(2019,5/8),中国酒业协会科技进步奖二等奖3项(2017、2019,3/8),中国技能大赛第三届全国白酒品酒职业技能竞赛优秀奖(2015年),指导学生获得第二届全国大学生生命科学创新创业大赛三等奖奖。兼任中国酒业协会白酒分会技术委员会委员、中国蒸馏酒产业技术创新战略工作委员会委员、中国白酒年份酒认定委员会委员、中国食品工业协会第九届白酒国家评委、中国酒业协会2015届国家级特邀白酒评委、国家黄酒一级品酒师、布鲁塞尔国际烈性酒大赛评委。


学习工作经历

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2003-2007     华中科技大学,生物技术专业,理学学士

2007-2014     电玩城赠送金币50万,发酵工程专业,工学博士

其中:

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)  

2014-至今       电玩城赠送金币50万,电玩城赠送金币50万,教师

 


主要成果

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一、近三年代表性期刊论文:
    1.  Wang, Lulu; Fan, Shanshan; Yan, Yan; Yang, Liang; Chen, Shuang*; Xu, Yan*, Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Journal of Agricultural and Food Chemistry 2020, 68, 1666-1677
内封面论文.
    2.  Zhang, Xinyuan; Wang, Chengcheng; Wang, Lulu; Chen, Shuang*; Xu, Yan*, Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). Journal of Chromatography A 2020, 1610, 460584.
    3.  Yan, Yan; Chen, Shuang; Nie, Yao; Xu, Yan, Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Research International 2020, 131, 109043.

    4.   Na Wang; Chen Shuang*; Zhou Zhemin*, Age-dependent characterization of volatile organic compounds and age discrimination in Chinese rice wine using an untargeted GC/MS-based metabolomic approach, Food Chemistry, 2020:126900.
    5.  Zhao, Tengfei; Ni, Derang; Hu, Guangyuan; Wang, Li; Chen, Shuang*; Xu, Yan*, 6-(2-Formyl-5-methyl-1H-pyrrol-1-yl)hexanoic Acid as a Novel Retronasal Burnt Aroma Compound in Soy Sauce Aroma-Type Chinese Baijiu. Journal of Agricultural and Food Chemistry 2019, 67, 7916-7925
内封面论文.
    6.  Chen, Shuang; Wang, Chengcheng; Qian, Michael; Li, Zhou; Xu, Yan, Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies. Journal of Agricultural and Food Chemistry 2019, 67, 4876-4884
内封面论文.
    7.  Qian, Yanping L.; An, Yueqi; Chen, Shuang; Qian, Michael C., Characterization of Qingke Liquor Aroma from Tibet. Journal of Agricultural and Food Chemistry 2019.
    8.  Wang, Na; Chen, Shuang*; Zhou, Zhemin*, Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics. Journal of the Science of Food and Agriculture. 2019, 99, 6444-6454.
    9.   Zhao, Tengfei; Chen, Shuang; Li, Huazhong; Xu, Yan, Determination of Linoleic Acid Oxylipins in Chinese Baijiu Using Ultra-Performance Liquid Chromatography with Quadruple-Time-of-Flight Mass Spectrometry (UPLC-QTOF-MS) and Nuclear Magnetic Resonance (NMR). Analytical Letters 2019, 1-15.
    10.  Zhao, Tengfei; Chen, Shuang; Li, Huazhong; Xu, Yan, Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis. Journal of Agricultural and Food Chemistry 2018, 66, 10496-10505.
    11.  Chen, Shuang; Xu, Yan; Michael, C. Qian, Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis. Flavour and Fragrance Journal 2018, 33, 263-271.


二、参加的国际会议:
    1.  Chen Shuang, Sha sha, Qian Micheal, and Xu Yan. Characterization of volatile sulfur compounds in different flavor types of Chinese liquor by gas chromatography-pulsed flame photometric detection. The 254th ACS National Meeting.  August 20-24, 2017, Washington, DC, USA. (Invited oral presentation)
    2. Chen Shuang, Zhao Tengfei, He Yingxia, and Xu Yan. Identification of Retronasal Burnt Aroma Compounds in Chinese Baijiu (Liquor). The 3nd International Flavor and Fragrance Conference. October 01-04, 2019, Vi
?a del Mar, Chile. (Oral presentation)
    3. Fan Shanshan, Chen Shuang, Feng Shengbao, Qian Michael and Xu Yan.  Aroma Characterization of Low-alcohol
Qingke Wine from Tibet by Means of Aroma Extract Dilution Analysis. The 2nd International Flavor and Fragrance Conference.  May 28-31, 2018, Wuxi, P. R China. (Invited oral presentation)
    4. Chen Shuang, Zhao Tengfei and Xu Yan. Sensory-Guided Isolation and Identification of Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu. 12th Wartburg Symposium on Flavor Chemistry & Biology. May 21 - 24, 2019, Eisenach
Germany. (Poster presentation)
    5. Wang Chengcheng, Chen Shuang, Qian Michael, Zhou Li, Wang Dong, and Xu Yan.  Characterization of the Key Aroma Compounds in Chinese Rice wine during the Aging Process by Gas Chromatography-Olfactometry-Comparative Aroma Extract Dilution Analysis. The 2nd International Flavor and Fragrance Conference. May 28-31, 2018, Wuxi, P. R China. (Poster presentation)
    6. Wang Lulu, Chen Shuang and Xu Yan. Characterization of the Key Odorants Causing a Off flavor in Soy sauce aroma type baijiu by Comparative Aroma Extract Dilution Analysis. The 3nd International Flavor and Fragrance Conference. October 01-04, 2019, Vi
?a del Mar, Chile. (Poster presentation)

 

三、承担教学科研项目情况

    1. 国家十三五重点研发计划子课题:传统发酵食品内源性:ξ锟焖偌觳馓逑导拔:ξ锒菘庋芯浚ㄖ鞒郑
    2.
国家自然科学基金青年基金:黄酒中特征香气物质3-羟基-4,5-二甲基-2(5H)呋喃酮形成途径及形成动力学规律研究(主持);
    3.
江苏省自然科学基金青年基金:黄酒“陈酿香”香气特征化学本质及其形成机制研究(主持);
    4.
中国轻工业浓香型白酒固态发酵重点实验室开放基金:基于比较风味组学技术的多粮与单粮浓香型白酒挥发性风味组分差异比较研究(主持);
    5.
国家自然科学基金重点项目:基于组学技术的我国优势酿造食品特征风味组分及其微生物代谢机制(参与);
    6.
国家十三五重点研发计划课题:固态白酒现代化酿造集成新技术的开发及产业化应用(参与);
    7.
教改项目:工程认证背景下酿酒工程专业大学生实践能力的培养与探索,电玩城赠送金币50万,2017年,排名4/7

 

四、获奖情况(含指导学生获奖)

1. 基于微生物组的白酒高品质关键生产技术及应用,中国轻工业联合会科学技术进步奖一等奖1项(2019,5/8
       2.
白酒挥发性风味数据库的构建及青稞酒风味特征研究与应用,中国酒业协会科技进步二等奖,(2019,3/8);
       3.
洋河微分子酒风味特征及形成机理的研究,中国酒业协会科技进步二等奖,(2017,3/8);
       4.
黄酒贮存陈酿酸败微生物控制及风味品质提升技术研究,中国酒业协会科技进步二等奖,(2017,3/8);

5. 西藏传统酿造青稞酒特征风味研究,第二届全国大学生生命科学创新创业大赛优秀指导老师三等奖,2017

6.中国技能大赛第三届全国白酒品酒职业技能竞赛优秀奖,2015.                                                                                                      



以上资料更新时间截止:20204


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