姓名：唐柯

性别：男

学历：博士

职称：副教授

工作单位：江南大学

教育情况：

1999.9 - 2003.6 河北农业大学，园艺学院，园艺专业，学士学位

2003.9 - 2009.6 中国农业大学，食品科学与营养工程学院，食品科学专业，博士学位

工作经历：

2009.9 - 2012.10 江南大学，生物工程学院，博士后

2012.11 - 2016.9 江南大学，生物工程学院，讲师

2016.10 - 至今，江南大学，生物工程学院，副教授

2018.8-2019.8 美国莫奈尔化学感官中心，访问学者

所受奖项：

1. 优质酿酒葡萄原料、葡萄酒质量评价和控制体系的建立及应用. 2016年度中国商业联合会科技进步一等奖

2. 国产橡木桶及橡木制品产业化关键技术研究与应用. 2018年度中国酒业协会科技进步一等奖.

3. 葡萄酒风味修饰关键生物酶的研究与应用. 2019年度中国商业联合会科技进步一等奖.

4. 冰葡萄酒风味调控体系的构建与应用. 2020年度中国商业联合会科技进步一等奖.

5. 中国特色“蛇龙珠”品系选育及酿造关键技术研究与产业化应用. 2021年度中国酒业协会科技进步一等奖.

主要研究方向：

酒类风味化学与感官科学

代表性著作：

近三年主要代表文章：

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)

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)

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)

Jiaheng Lyu, Shuang Chen, Yao Nie, Yan Xu*, Ke Tang*. Aroma release during wine consumption: Factors and analytical approaches. Food Chemistry 346: 128957 (2021)

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)

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)

Yulu Sun, Yue Ma, Shuang Chen, Yan Xu, Ke Tang*. Exploring the mystery of the sweetness of Baijiu by sensory evaluation, compositional analysis and multivariate statistical analysis. Foods. 10, 2843 (2021)

Ke Tang, Yulu Sun, Xiaoqian Zhang, Jiming Li and Yan Xu. Chemical and sensory characterization of Vidal icewines fermented with different yeast strains. Fermentation. 7(4), 211 (2021)

Jiaheng Lyu, Shuang Chen, Yan Xu, Jiming Li, Yao Nie*, Ke Tang*. Influence of the tannin, human saliva and interaction between them on volatility of aroma compounds in the model wine. Journal of Food Science. 86(10): 4466-4478 (2021)