Author Page for Shuang Chen

Characterization of Key Aroma Compounds in Aged Qingxiangxing Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Number of pages: 39 Posted: 19 Jan 2023

Lulu Wang, Lan Wu, Danhua Xiang, Hao Huang, Ying Han, Pan Zhen, Binbin Shi, Shuang Chen and Yan Xu

Jiangnan University, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangnan University, affiliation not provided to SSRN, Shanxi Xinghuacun Fen Wine Factory Co. Ltd., affiliation not provided to SSRN, Jiangnan University and Jiangnan University

Downloads 57 (1,000,027)

Abstract:

2.

Molecular and Sensory Characterization of Chinese Baijiu Aged in Jiuhai Container and Contribution of Volatile Odorous Terpenes to Jiuhai-Aroma

Number of pages: 47 Posted: 28 Oct 2024

Yufeng Feng, Shuang Chen, Zhiliang Zhang, Xiaodong Huang, Liang Tang, Taohong Guo, Juan Zhang and Yan Xu

affiliation not provided to SSRN, Jiangnan University, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN and Jiangnan University

Downloads 47 (1,109,210)

Abstract:

3.

Characterization of Aroma Differences in Jiangxiangxing Baijiu with Varying Ethanol Concentrations, with a Special Emphasis on the Changes in the Olfactory Thresholds of Aroma Compounds

Number of pages: 36 Posted: 12 Oct 2024

Jun Zhang, Xiaowei Yu, Shuang Chen and Yan Xu

Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University

Downloads 37 (1,222,651)

Abstract:

4.

Characterization of Key Aroma Compounds Contributing to Oxidized Oil-Like Off-Odor in Jiangxiangxing Baijiu

Number of pages: 36 Posted: 01 Feb 2025

Jun Zhang, Xiaowei Yu, Shuang Chen and Yan Xu

Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University

Downloads 35 (1,277,121)

Citation 1

Abstract:

5.

Decoding Regional Flavor Uniqueness of Soy Sauce Aroma Type Baijiu by Comprehensive Two-Dimensional Gas Chromatography-Time-Of-Flight Mass Spectrometry Combined with Quantitative Descriptive Analysis

Number of pages: 33 Posted: 21 Jul 2023

yingxia He, Jun Lu, Changwen Li, Shuang Chen and Yan Xu

Northwest Agricultural and Forestry University, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangnan University and Jiangnan University

Downloads 35 (1,249,711)

Citation 1

Abstract:

6.

Mitigation of Cyanide Formation in Jiangxiangxing Baijiu Brewing Sorghum during Grain Hydration: Effects of Abscisic Acid and γ-Irradiation

Number of pages: 35 Posted: 03 Nov 2025

Yuxuan Zhu, Yehui Han, Shuang Chen and Yan Xu

Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University

Downloads 32 (1,290,922)

Abstract:

7.

Identification of the Key Aroma Compounds in High-Temperature Daqu by Integrating GC-MS/O, Quantitative Measurements, Aroma Recombination, and Omission Studies

Number of pages: 56 Posted: 19 Jan 2026

Jiaqun He, Yehui Han, Jun Zhang, Shuang Chen and Yan Xu

Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University

Downloads 24 (1,481,165)

Abstract:

8.

Maillard Reaction Intermediates in Chinese Baijiu and Their Effect on the Maillard Reaction Related Flavor Compounds During Aging

Number of pages: 38 Posted: 30 Jan 2024

Hao Huang, Yuchen Gao, Lulu Wang, Xiaowei Yu, Shuang Chen and Yan Xu

Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University, Jiangnan University and Jiangnan University

Downloads 23 (1,424,331)

Abstract:

9.

N-(2-furanylmethylene)-3-methyl-1-butanamine as a Novel Color Compound in Soy Sauce Aroma-Type Baijiu

Number of pages: 34 Posted: 23 Feb 2026

Hao Huang, Wei Lin, Xiang Yi, Qiang Yang, Guoqiang Tong, Zhiping Hu, Yan Xu, Xiaowei Yu and Shuang Chen

Jiangnan University, affiliation not provided to SSRN, affiliation not provided to SSRN, Jing Brand Co., Ltd, affiliation not provided to SSRN, affiliation not provided to SSRN, Jiangnan University, Jiangnan University and Jiangnan University

Downloads 3 (1,579,934)

Shuang Chen

Jiangnan University

9

293

2

Scholarly Papers (9)

Characterization of Key Aroma Compounds in Aged Qingxiangxing Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

Abstract:

Molecular and Sensory Characterization of Chinese Baijiu Aged in Jiuhai Container and Contribution of Volatile Odorous Terpenes to Jiuhai-Aroma

Abstract:

Characterization of Aroma Differences in Jiangxiangxing Baijiu with Varying Ethanol Concentrations, with a Special Emphasis on the Changes in the Olfactory Thresholds of Aroma Compounds

Abstract:

Characterization of Key Aroma Compounds Contributing to Oxidized Oil-Like Off-Odor in Jiangxiangxing Baijiu

Abstract:

Decoding Regional Flavor Uniqueness of Soy Sauce Aroma Type Baijiu by Comprehensive Two-Dimensional Gas Chromatography-Time-Of-Flight Mass Spectrometry Combined with Quantitative Descriptive Analysis

Abstract:

Mitigation of Cyanide Formation in Jiangxiangxing Baijiu Brewing Sorghum during Grain Hydration: Effects of Abscisic Acid and γ-Irradiation

Abstract:

Identification of the Key Aroma Compounds in High-Temperature Daqu by Integrating GC-MS/O, Quantitative Measurements, Aroma Recombination, and Omission Studies

Abstract:

Maillard Reaction Intermediates in Chinese Baijiu and Their Effect on the Maillard Reaction Related Flavor Compounds During Aging

Abstract:

N-(2-furanylmethylene)-3-methyl-1-butanamine as a Novel Color Compound in Soy Sauce Aroma-Type Baijiu

Abstract: