Associate Professor

Tel: 86-0510-85911731

Email: tandy81@163.com

Web:

2012 – present            Associate Professor, Jiangnan University

2009 – 2012               Postdoctoral Fellow, Jiangnan University

2003 – 2009               M.Sc. and Ph.D., China Agricultural University

1999 – 2003               B.Sc., Hebei Agricultural University

My research   interests are flavor chemistry and technology of wine. The research is   focused on aroma and flavor compound identification and characterization;   flavor compounds chemical and biochemical generation; flavor retention and   deterioration during processing and storage; sensory analysis.

My current   research projects involve flavor chemistry of small fruits; grape and wine. I   am interested in solventless sample preparation technique such as solid phase   micro-extraction, solid phase dynamic extraction, stir bar sorptive   extraction and instrumental analysis with an emphasis on GC, H(U)PLC, GC-MS,   GC-MS/olfactometry, and GC/GC-TOFMS analysis.

1. 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

2. 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

3. 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

4. K. Tang, Y. Li, Y.H.   Han, F.L. Han, J.M. Li, Y. Nie, Y. Xu*. Studies on preparative isolation and   stability of seven main anthocyanins from Yan 73 grape. Journal of the   Science of Food and Agriculture, 94:2472-2481, 2014

5. K. Tang, J.M. Li, B.   Wang, L. Ma, Y. Xu*. Comprehensive evaluation of non-volatile flavor   compounds in Vidal icewine of China. American Journal of Enology and Viticulture,   64 (1): 110-117, 2013

6. K. Tang, F. Fang, H.R.   Yang, W.D. Huang*. Localization of Stilbene Synthase in Young Grape Plants in   Response to UV-C Irradiation. Russian Journal of Plant Physiology, 58 (4):   603-614, 2011

7. K. Tang, J.C. Zhan, H.R.   Yang, W.D. Huang*. Changes of Resveratrol and Antioxidant Enzymes During   UV-Induced Plant Defense Response in Peanut Seedlings, Journal of Plant   Physiology, 167: 95-102, 2010