论文著作：
1. He Yingxia, Tang Ke, Yu Xiaowei, Chen Shuang*, Xu Yan, Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing, Journal of Agricultural and Food Chemistry, 2022, 70(2):598-606. （封面论文）
2. Zhu Xiaochun, Chen Shuang*, Xu Yan, Determination of non-glucosidic cyanogen in Chinese liquor-fermentation ingredients using QuEChERS sample preparation and spectrophotometric method, Food Control, 2022:109101.
3. He Yingxia, Liu Zhipeng, Michael Qian, Yu Xiaowei, Xu Yan*, Shuang Chen*, Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis, Food Chemistry, 2020, 331:127335.
4. 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（封面论文）.
5. Wang Na, 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, 325:126900.
6. Fan Shanshan, Tang Ke, Xu Yan*, Chen Shuang*, Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values, Food Research International, 2020, 137:109349.
7. 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.
8. 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（封面论文）.
9. Chen Shuang, Wang Chengcheng, Qian Michael, ZhouLi , 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（封面论文）.
10. 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.
11. Chen Shuang, Wang Dong, Xu Yan*, Characterization of Odor-Active Compounds in Sweet-type Chinese Rice Wine by Aroma Extract Dilution Analysis with Special Emphasis on Sotolon, Journal of Agricultural and Food Chemistry, 2013, 61(40):9712-9718.
12. Chen Shuang, Xu Yan*, Michael Qian*, Aroma Characterization of Chinese Rice Wine by Gas Chromatography-Olfactometry, Chemical Quantitative Analysis, and Aroma Reconstitution, Journal of Agricultural and Food Chemistry, 2013, 61(47):11295-11302.
陈双
江苏省
研究领域：
生物医药
研究方向：
传统白酒、黄酒风味化学与感官分析
所在单位：
江南大学
