1999-2003 河北农业大学，园艺专业，农学学士 2003-2009 中国农业大学，食品专业，工学博士 2009-2012 江南大学，生物工程学院，博士后

2018-2019 美国莫奈尔化学感官中心，访问学者 2012-至今 江南大学，生物工程学院，讲师，副教授

近五年主要科研项目： 1、国家自然科学基金：基于感官组学的威代尔冰葡萄酒特征香气识别及呈香机理研究 （2016-2018）（主持） 2、国家重点研发计划：传统酿造食品制造关键技术研究与装备开发（参与） 2、国家863计划：酿酒原料高效安全制造技术研究（2013-2017）（参与） 3、企业横向课题：产区葡萄酒风味特征性分析研究（2019-2020）（主持） 4、企业横向课题：戎子酒庄赤霞珠葡萄酒风味特性研究（2016-2019）（主持） 5、企业横向课题：杨梅蒸馏酒风味特征及抗氧化性研究（2016-2017）（主持）

近五年代表性论文： 1、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. DOI: 10.1007/s00217-020-03448-5 2、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): 5567 2020. 3、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. 4. 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 （通讯作者） 5.Y. Ma, K. Tang*, Y. Xu, J.M. Li. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Journal of Agricultural and Food Chemistry. 65: 394-401, 2017 （通讯作者） 6. K. Tang, T. Liu, Y. Han, Y. Xu*, J.M. L. The Importance of Monomeric Anthocyanins in the Definition of Wine Colour Properties. South African Journal of Enology and Viticulture. 38(1), 1-10 2017 7. K. Tang, L Ma, Y.H Han, Y. Nie, J.Mi Li, Y. Xu*. Comparison and chemometric analysis of the phenolic compounds and organic acids composition of Chinese wines. Journal of Food Science. 80 (1): 20-28, 2015 国际会议报告： 1、Ke Tang. Volatile Compounds Related to ‘hawthorn’ Aroma Attributes in Cabernet Sauvignon Wines from the Loess Plateau in China, the 3rd International Flavor and Fragrance Conference, Viña der Mar, Chile, 2019.10.1-2019.10.4 2、Ke Tang. Sensory and Chemical Characterization of Cabernet Sauvignon Wines from Chinese Loess Plateau, the 2nd International Flavor and Fragrance Conference, Wuxi, China, 2018.5.28-2018.5.31 3、Ke Tang. Sensory and Chemical Characterization of Cabernet Sauvignon Wines from Chinese Loess Plateau, the 254th ACS National Meeting, Washington, DC., 2017.8.20-2017.8.24 4、Ke Tang. Research on the Aroma Characteristics and Impacts of the Nonvolatile Matrix Composition on the Aroma Release of Vidal icewine Based on Sensomics, the 252nd ACS National Meeting, Philadelphia, 2016. 8.21-2016.8.25

1、一种快速高效测定葡萄酒中黄烷醇的方法. 2013.8.21 中国 ZL201210208957.6 2、一种利用特定糖苷酶提高红葡萄酒风味和品质的酿造. 2019.9.17 中国 ZL201610574009.2