Professor

Tel: 0510-85917082

Email: wenlai.fan@163.com

Wenlai.fan@gmail.com

Web:

2006 – present           Professor, Jiangnan University

2000 – 2006              Senior Engineer, Director, T   & D Central, Jiangsu Yanghe (Distillery) Group Co. Ltd.

1991 – 2000               Senior Engineer, Vice-Manager/Manager, Manufacture Department, Jiangsu   Yanghe (Distillery) Group Co. Ltd.

1998 – 2002               M.Sc., Jiangnan University

1983 – 1987               B.Sc., Jiangnan University

My research field is   manufacture technology of traditional solid-state fermentation of alcoholic   beverage, and now focuses on the aroma and flavor compound identification and   characterization; flavor compounds chemical and biochemical generation;   flavor retention and deterioration during processing and storage; quality   control, geographical origin and safety of alcoholic beverages. I am interested in hyphenated instrumental techniques, such   as sampling preparation of SPME, or SPE, SBSE combined with GC, or GC-MS, GC-Olfactometry,   HPLC and multi-dimensional GC/GC-MS analysis.

1.      Zhu, M.; Fan,   W.; Xu, Y.; Zhou, Q., 1,1‐Diethoxymethane and methanethiol as   age markers in Chinese roasted‐sesame‐like aroma and flavour type liquor. European   Food Research and Technology 2016, 242, 1985-1992.

2.      Fan, H.; Fan,   W.; Xu, Y., Characterization of key   odorants in Chinese chixiang aroma-type liquor by gas   chromatography–olfactometry, quantitative measurements, aroma recombination,   and omission studies. J. Agric. Food Chem. 2015, 63,   3660-3668.

3.      Gao, W.; Fan,   W.*; Xu, Y., Characterization of the key   odorants in light aroma type Chinese liquor by gas   chromatography–olfactometry, quantitative measurements, aroma recombination,   and omission studies. J. Agric. Food Chem. 2014, 62(25),   5796-5804.

4.      Cheng, P.;   Fan, W.*; Xu, Y., Determination of Chinese   liquors from different geographic origins by combination of mass spectrometry   and chemometric technique. Food Control 2014, 35,   153-158.

5.      Cheng, P.; Fan, W.*;   Xu, Y., Quality grade   discrimination of Chinese strong aroma type liquors using mass spectrometry   and multivariate analysis. Food Research International 2013, 54,   1753-1760.

6.      Fan, W.; Xu,   Y.; Qian, M. C., Identification   of aroma compounds in Chinese “Moutai” and “Langjiu” liquors by normal phase   liquid chromatography fractionation followed by gas   chromatography/olfactometry. In Flavor Chemistry   of Wine and Other Alcoholic Beverages, Qian, M. C.; Shellhammer, T. H.,   Eds. American Chemical Society: 2012; pp 303-338.

7.      Fan, W.; Xu,   Y., Characteristic   aroma compounds of Chinese dry rice wine by gas chromatography–olfactometry   and gas chromatography–mass spectrometry. In Flavor   Chemistry of Wine and Other Alcoholic Beverages, Qian, M. C.;   Shellhammer, T. H., Eds. American Chemical Society: 2012; pp 277-301.

8.      Du, H.; Fan,   W.; Xu, Y., Characterization   of geosmin as source of earthy odor in different aroma type Chinese liquors. Journal   of Agricultural and Food Chemistry 2011, 59, 8331-8337.

9.      Fan, W.;   Shen, H.; Xu, Y., Quantification   of volatile compounds in Chinese soy sauce aroma type liquor by stir bar   sorptive extraction (SBSE) and gas chromatography–mass spectrometry (GC–MS). Journal   of the Science of Food and Agriculture 2011, 91, 1187-1198.

10.    Fan, W.; Xu,   Y.; Zhang, Y., Characterization   of pyrazines in some Chinese liquors and their approximate concentrations. Journal   of Agricultural and Food Chemistry 2007, 55 (24), 9956-9962.

11.    Fan, W.;   Tsai, I.-M.; Qian, M. C., Analysis   of 2-aminoacetophenone by direct-immersion solid-phase microextraction and   gas chromatography-mass spectrometry and its sensory impact in Chardonnay and   Pinot gris wines. Food Chemistry 2007, 105,   1144-1150.

12.    Fan, W.;   Qian, M. C., Characterization   of aroma compounds of Chinese "Wuliangye" and   "Jiannanchun" liquors by aroma extraction dilution analysis. Journal   of Agricultural and Food Chemistry 2006, 54 (7), 2695-2704.

13.    Fan, W.;   Qian, M. C., Identification   of aroma compounds in Chinese 'Yanghe Daqu' liquor by normal phase   chromatography fractionation followed by gas chromatography/olfactometry. Flavour   and Fragrance Journal 2006, 21 (2), 333-342.

14.    Fan, W.; Qian, M. C.,   Headspace solid phase   microextraction (HS-SPME) and gas chromatography-olfactometry dilution   analysis of young and aged Chinese "Yanghe Daqu" liquors. Journal   of Agricultural and Food Chemistry 2005, 53 (20),   7931-7938.