论文著作：
[1] Jiaheng Lyu, Xin Tian, Yue Ma, Yan Xu, Ke Tang*. Characterization of odorants causing the hawthorn aroma in Cabernet Sauvignon wine by gas chromatography-olfactometry, quantitation, aroma recombination, omission and addition studies. Journal of Agricultural and Food Chemistry. 73(42): 3016-3024 (2025) 封面文章
[2] Yue Ma, Yan Xu and Ke Tang*. Olfactory perception complexity induced by key odorants perceptual interactions of alcoholic beverages: Wine as a focus case example. Food Chemistry. 463: 141433 (2025)
[3] Yanhong Du, Xiaowei Wang, Hao Tan, Sijia Chen, Simai Li, Linming Shi, Xiao Li, Jianguang Nie, Yan Xu*, and Ke Tang*. Key aroma compounds and their perceptual interaction effects on floral aroma perception in two typical light-flavour baijiu (Qingcha Daqu and Xucha Daqu). Food Research International. 220: 117059 (2025)
[4] Fan Wu, Jiaheng Lyu, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, Ke Tang*. Characterization of Potent Odorants Causing an Oily-odor in Rice-made Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies. Journal of Agricultural and Food Chemistry. 72(42): 23438-23447 (2024) 封面文章
[5] Jiaheng Lyu, Shang Wang, Yue Ma, Yan Xu, Ke Tang*. Study on the interaction of tannins and salivary proteins affecting wine aroma volatility: Static HS-SPME and molecular dynamics simulation approaches. Food Research International. 175: 113809 (2024)
[6] Yue Ma, Yan Xu and Ke Tang*. Molecular descriptors of icewine odorants: A first insight into their relationship with metabolism and olfactory perception. Journal of Food Science. 89:1073 - 1085 (2024)
[7] Xiaomeng Yuan, Junmeng Zhou, Baochun Zhang, Chunhua Shen, Lina Yu, Chuanbin Gong, Yan Xu and Ke Tang*. Identification, quantitation and organoleptic contributions of furan compounds in brandy. Food Chemistry. 412: 135543 (2023)
[8] Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu and Ke Tang*. Comparison of the Aroma-active Compounds and Sensory Characteristic on Different Grades of the Light-flavor Baijiu. Foods. 12: 1238 (2023)
[9] Jiaheng Lyu, Jianhua Fu, Shuang Chen, Yan Xu, Yao Nie*, Ke Tang*. Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines. Food Chemistry. 375: 131890 (2022)
[10] Jiaheng Lyu, Shuang Chen, Yao Nie, Yan Xu*, Ke Tang*. Aroma release during wine consumption: Factors and analytical approaches. Food Chemistry. 346: 128957 (2021)
[11] Yuanyi Li, Qianqian Li, Baochun Zhang, Chunhua Shen, Yan Xu*, Ke Tang*. Identification, quantitation and sensorial contribution of lactones in brandies between China and France. Food Chemistry. 357: 129761 (2021)
[12] Yue Ma, Yan Xu*, Ke Tang*. The Aroma of Icewine: A Review on How Environmental, Viticultural and Oenological Factors Affect the Aroma of Icewine. Journal of Agricultural and Food Chemistry. 69(25): 6943-6957 (2021) 封面文章
唐柯
江苏省
研究领域：
生物医药
研究方向：
酒类风味化学及感官科学
所在单位：
江南大学
