个人简历

1999-2003 河北农业大学，园艺专业，农学学士\r
2003-2009 中国农业大学，食品科学专业，工学博士\r
2009-2012 江南大学，生物工程学院，博士后\r
2018-2019 美国莫奈尔化学感官中心，访问学者\r
2012-至今 江南大学，生物工程学院讲师、副教授

研究领域

""主要从事酒类风味化学及感官科学领域的研究，承担葡萄酒工艺学、学科前沿进展等课程的讲授工作""""

近期论文

K. Tang, X. Tian, Y. Ma, Y.L. Sun, X.C. Qi, C.P. Miu, Y. Xu*. Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC-O analysis. European Food Research and Technology. 246, 821-832 2020. \r
\r
K. Tang, J.N. Hu, W.L. Fan*, Y. Xu, J.M. Li. Chemometric analysis of Chinese red wines using stir bar sorptive extraction combined with GC-MS analysis. European Food Research and Technology. 246(1): 55-67 2020.\r
\r
J.H. Lyu; Y. Ma; Y. Xu; Y. Nie*; K. Tang*. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination and Omission Tests. Molecules. 24(16):2978 2019.\r
\r
K. Tang, Y.R. Xi, Y. Ma, H.N. Zhang, Y. Xu*. Chemical and Sensory Characterization of Cabernet Sauvignon wines from Chinese Loess Plateau region. Molecules. 24(6):1122 2019.\r
\r
L. Huang, Y. Ma, X. Tian, J.M. Li, L.X. Li, K. Tang*, Y. Xu*. Chemosensory characteristics of regional Vidal icewines from China and Canada. Food Chemistry. 261: 66-74 2018