Shuang Chen

Publication Activity (10 Years)

Years Active: 2017-2024
Publications (10 Years): 25

Top Topics

Mass Spectrometry

Gas Chromatography

Top Venues

Foods (Basel, Switzerland)

Journal of food science

Journal of agricultural and food chemistry

Comprehensive reviews in food science and food safety

This page only lists publications with an associated author ORCID identifier.

Publications

Lulu Wang, Yuchen Gao, Lan Wu, Shuang Chen, Yan Xu
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. Journal of agricultural and food chemistry 72 (3) (2024)
Ran Xiangli, Yue Ma, Yong Zeng, Ke Tang, Shuang Chen, Yan Xu
Differences and correlations between industrial experts and semi-trained assessors in the sensory evaluation of strong-aroma baijiu using rate-all-that-apply. Journal of food science (2024)
Yuchen Gao, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen, Yan Xu
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection. Foods (Basel, Switzerland) 13 (2) (2024)
Lulu Wang, Yuchen Gao, Lan Wu, Shuang Chen, Yan Xu
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. Journal of agricultural and food chemistry 72 (3) (2024)
Yamin Yu, Yan Yan, Lan Wu, Yao Nie, Shuang Chen, Yan Xu
Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. Journal of food science (2024)
Yamin Yu, Yan Yan, Lan Wu, Yao Nie, Shuang Chen, Yan Xu
Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. Journal of food science 89 (3) (2024)
Lulu Wang, Yuchen Gao, Lan Wu, Shuang Chen, Yan Xu
Characterization of Key Aging Aroma Compounds in Aged Jiangxiangxing Baijiu and Their Formation Influencing Factors during the Storge Process. Journal of agricultural and food chemistry (2024)
Yuchen Gao, Qiang Yang, Guangyuan Jin, Shengzhi Yang, Ruiyang Qin, Linjie Lyu, Xianze Yao, Rongzhen Zhang, Shuang Chen, Yan Xu
Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters and Cut Point Selection. Foods (Basel, Switzerland) 13 (2) (2024)
Yamin Yu, Yan Yan, Lan Wu, Yao Nie, Shuang Chen, Yan Xu
Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. Journal of food science 89 (3) (2024)
Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods (Basel, Switzerland) 12 (6) (2023)
Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang
Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods (Basel, Switzerland) 12 (6) (2023)
Lulu Wang, Shuang Chen, Yan Xu
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive reviews in food science and food safety 22 (1) (2022)
Lulu Wang, Shuang Chen, Yan Xu
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive reviews in food science and food safety 22 (1) (2022)
Lulu Wang, Shuang Chen, Yan Xu
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive reviews in food science and food safety (2022)
Lulu Wang, Shuang Chen, Yan Xu
Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques. Comprehensive reviews in food science and food safety 22 (1) (2022)
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 Data Analysis. Foods (Basel, Switzerland) 10 (11) (2021)
Shuang Chen, Jie Tang, Shanshan Fan, Jun Zhang, Shenxi Chen, Yuancai Liu, Qiang Yang, Yan Xu
Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses. Foods (Basel, Switzerland) 10 (10) (2021)
Yingxia He, Ke Tang, Xiao-Wei Yu, Shuang Chen, Yan Xu
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 70 (2) (2021)
Yan Yan, Shuang Chen, Yao Nie, Yan Xu
Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu. Foods (Basel, Switzerland) 10 (2) (2021)
Shuang Chen, Jialing Lu, Michael C Qian, Hongkui He, Anjun Li, Jun Zhang, Xiaomei Shen, Jiangjing Gao, Yan Xu
Untargeted Headspace-Gas Chromatography-Ion Mobility Spectrometry in Combination with Chemometrics for Detecting the Age of Chinese Liquor (Baijiu). Foods (Basel, Switzerland) 10 (11) (2021)
Yingxia He, Shuang Chen, Ke Tang, Yan Xu, Xiaowei Yu
A Novel Quantitative Prediction Approach for Pungency Level of Chinese Liquor (Baijiu) Based on Infrared Thermal Imager. Foods (Basel, Switzerland) 10 (5) (2021)
Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang, Yan Xu
Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry. Molecules (Basel, Switzerland) 26 (16) (2021)
Xiaoqing Mu, Jun Lu, Mengxin Gao, Changwen Li, Shuang Chen
Optimization and Validation of a Headspace Solid-Phase Microextraction with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection for Quantification of Trace Aroma Compounds in Chinese Liquor (Baijiu). Molecules (Basel, Switzerland) 26 (22) (2021)
Lulu Wang, Mengxin Gao, Zhipeng Liu, Shuang Chen, Yan Xu
Three Extraction Methods in Combination with GC×GC-TOFMS for the Detailed Investigation of Volatiles in Chinese Herbaceous Aroma-Type Baijiu. Molecules (Basel, Switzerland) 25 (19) (2020)
Shuang Chen, Sha Sha, Michael Qian, Yan Xu
Characterization of Volatile Sulfur Compounds in Moutai Liquors by Headspace Solid-Phase Microextraction Gas Chromatography-Pulsed Flame Photometric Detection and Odor Activity Value. Journal of food science 82 (12) (2017)