姓名：陈双
性别：男
学历：博士研究生
职称：教授
工作单位：江南大学
教育情况：
2003.09-2007.06 华中科技大学，生物技术专业，理学学士
2007.09-2014.01 江南大学，发酵工程专业，工学博士
工作经历：
2014.01-2018.05 江南大学，生物工程学院，校聘副教授
2018.06-2022.05 江南大学，生物工程学院，副教授
2022.06-今 江南大学，生物工程学院，教授
所受奖项：
1. 黄酒大罐贮存陈酿品质控制关键技术开发与应用，中国轻工业联合会科学技术进步奖二等奖1项（2021，2/6）
2. 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）；
主要研究方向：
1. 酒类风味化学与感官分析
2. 酒类安全与品质因子分析
代表性著作：
1. Wang, Lulu; Chen, Shuang*; Yan, Xu, Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive Reviews in Food Science and Food Safety，2023, 22(1):502-534. （IF=15.786）
2. Yu Yamin, Nie Yao, Chen, Shuang*, Xu Yan, Characterization of the dynamic retronasal aroma perception and oral aroma release of Baijiu by progressive profiling and an intra-oral SPME combined with GC×GC-TOFMS method, Food Chemistry, 2022:134854. （IF=9.231）
3. 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. （IF=6.652）
4. 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, 598-606. （IF=5.895，封面论文）
5. 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. （IF=5.895，封面论文）
6. Na, Wang; Shuang, Chen*; Zhemin, Zhou*, 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. （IF=9.231）
7. He, Yingxia; Liu, Zhipeng; Qian, Michael; Yu, Xiaowei; Xu, Yan*; Chen, Shuang*, 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. （IF=9.231）
8. 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. （IF=7.425）
9. 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. （IF=5.895，封面论文）
10. Chen, Shuang; Wang, Chengcheng; Qian, Michael; Zhou, Li; 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. （IF=5.895，封面论文）
