2003-2007 华中科技大学，生物技术专业，理学学士 2007-2014 江南大学，发酵工程专业，工学博士

2014-今 江南大学，生物工程学院，教师 其中： 2011-2012 美国俄勒冈州立大学（食品科学与技术系），联合培养博士研究生（CSC 资助）

1. 国家十三五重点研发计划子课题：传统发酵食品内源性危害物快速检测体系及危 害物动态数据库研究（主持）； 2. 国家自然科学基金青年基金：黄酒中特征香气物质3-羟基-4,5-二甲基-2(5H)呋喃 酮形成途径及形成动力学规律研究（主持）； 3. 江苏省自然科学基金青年基金：黄酒“陈酿香”香气特征化学本质及其形成机制 研究（主持）； 4. 中国轻工业浓香型白酒固态发酵重点实验室开放基金：基于比较风味组学技术的 多粮与单粮浓香型白酒挥发性风味组分差异比较研究（主持）； 5. 国家自然科学基金重点项目：基于组学技术的我国优势酿造食品特征风味组分及 其微生物代谢机制（参与）； 6. 国家十三五重点研发计划课题：固态白酒现代化酿造集成新技术的开发及产业化 应用（参与）； 7. 教改项目：工程认证背景下酿酒工程专业大学生实践能力的培养与探索，江南大 学，2017年，排名4/7

近三年代表性期刊论文： 1. 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（内封面论文）. 2. Zhang, Xinyuan; Wang, Chengcheng; Wang, Lulu; Chen, Shuang*; Xu, Yan*, Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu). Journal of Chromatography A 2020, 1610, 460584. 3. Yan, Yan; Chen, Shuang; Nie, Yao; Xu, Yan, Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC × GC-TOFMS, organoleptic impact evaluation, and multivariate data analysis. Food Research International 2020, 131, 109043.4. Zhao, Tengfei; Ni, Derang; Hu, Guangyuan; Wang, Li; Chen, Shuang*; Xu, Yan*, 6-(2-Formyl-5methyl-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（内 封面论文）. 5. Chen, Shuang; Wang, Chengcheng; Qian, Michael; Li, Zhou; 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（内封面论文）. 6. Qian, Yanping L.; An, Yueqi; Chen, Shuang; Qian, Michael C., Characterization of Qingke Liquor Aroma from Tibet. Journal of Agricultural and Food Chemistry 2019. 7. Wang, Na; Chen, Shuang*; Zhou, Zhemin*, Characterization of volatile organic compounds as potential aging markers in Chinese rice wine using multivariable statistics. Journal of the Science of Food and Agriculture. 2019, 99, 6444-6454. 8. Zhao, Tengfei; Chen, Shuang; Li, Huazhong; Xu, Yan, Determination of Linoleic Acid Oxylipins in Chinese Baijiu Using Ultra-Performance Liquid Chromatography with Quadruple-Time-of-Flight Mass Spectrometry (UPLC-QTOF-MS) and Nuclear Magnetic Resonance (NMR). Analytical Letters 2019, 1-15. 9. Zhao, Tengfei; Chen, Shuang; Li, Huazhong; Xu, Yan, Identification of 2-Hydroxymethyl-3,6diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis. Journal of Agricultural and Food Chemistry 2018, 66, 10496-10505. 10. Chen, Shuang; Xu, Yan; Michael, C. Qian, Comparison of the aromatic profile of traditional and modern types of Huang Jiu (Chinese rice wine) by aroma extract dilution analysis and chemical analysis. Flavour and Fragrance Journal 2018, 33, 263-271. 参加的国际会议： 1. Shuang Chen, Sha sha, Micheal Qian, and Yan Xu. Characterization of volatile sulfur compounds in different flavor types of Chinese liquor by gas chromatography-pulsed flame photometric detection. The 254th ACS National Meeting. August 20-24, 2017, Washington, DC, USA. (Invited oral presentation) 2. Shuang Chen, Tengfei Zhao, Yingxia He, and Yan Xu. Identification of Retronasal Burnt Aroma Compounds in Chinese Baijiu (Liquor). The 3nd International Flavor and Fragrance Conference. October 01-04, 2019, Viña del Mar, Chile. (Oral presentation)3. Shanshan Fan, Shuang Chen, Shengbao Feng, Michael C. Qian and Yan Xu. Aroma Characterization of Low-alcohol “Qingke” Wine from Tibet by Means of Aroma Extract Dilution Analysis. The 2nd International Flavor and Fragrance Conference. May 28-31, 2018, Wuxi, P. R China. (Invited oral presentation) 4. Shuang Chen, Tengfei Zhao and Yan Xu. Sensory-Guided Isolation and Identification of Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu. 12th Wartburg Symposium on Flavor Chemistry & Biology. May 21 - 24, 2019, Eisenach – Germany. (Poster presentation) 5. Chengcheng Wang, Shuang Chen, Michael Qian, Li Zhou, Dong Wang, and Yan Xu. Characterization of the Key Aroma Compounds in Chinese Rice wine during the Aging Process by Gas Chromatography-Olfactometry-Comparative Aroma Extract Dilution Analysis. The 2nd International Flavor and Fragrance Conference. May 28-31, 2018, Wuxi, P. R China. (Poster presentation) 6. Lulu Wang, Shuang Chen and Yan Xu. Characterization of the Key Odorants Causing a Off flavor in Soy sauce aroma type baijiu by Comparative Aroma Extract Dilution Analysis. The 3nd International Flavor and Fragrance Conference. October 01-04, 2019, Viña del Mar, Chile. (Poster presentation)

授权专利： 1. 一种固相萃取-液相色谱联用法测定黄酒中7种有机酸的方法 （201510601589.5） 2. 一株耐乙醇及高产乳酸的耐酸乳杆菌及其应用（201710468714.9）