I am a PhD candidate with expertise in wine chemistry, flavor chemistry, and sensory evaluation. My research focuses on volatile compound formation, aroma deterioration, and strategies to preserve or enhance flavor in dealcoholized wines and non-alcoholic beverages. I apply analytical techniques such as HS-SPME–GC–MS, alongside sensory descriptive analysis and thermodynamic techniques for studying molecular interactions, to connect chemical changes with sensory outcomes. I am open to collaborations with industry and academic partners interested in developing innovative, high-quality beverage products. “我是一名专注于葡萄酒化学、风味化学和感官科学研究的博士研究生。我的研究重点包括挥发性化合物的形成机制、香气劣变过程，以及提升脱醇葡萄酒和无酒精饮料风味品质的策略。我运用 HS-SPME-GC-MS 等分析技术，结合感官描述性分析和热力学技术开展分子相互作用研究，以揭示化学变化与感官表现之间的联系。我欢迎与食品、饮料行业及学术界的合作伙伴共同推进创新型高品质饮品的开发。