2024.11-至今   中国农业大学  营养与健康系       博士后

2023.2-2024.2  德国霍恩海姆大学  风味化学      联培博士

2019.9-2024.6  浙江大学  食品科学                   工学博士

2016.9-2019.6  北京工商大学  应用化学            工学硕士

2012.9-2016.6  曲阜师范大学  化学工程与工艺  工学学士

1.食品风味化学

2.白酒化学

1.国家重点研发计划，传统酿造食品制造关键技术研究与装备开发，结题，参与

2.国家自然科学基金青年科学基金项目，浓香型白酒中阿魏酸的分析及生成机理的研究，结题，参与

3.国家自然科学基金面上项目，基于渗透汽化膜解析芝麻香型白酒中关键风味物质间相互作用，在研，参与

1. Dan Qin, Jiawen Duan, Yi Shen, Yahan Yan, Yunran Shen, Yingli Jiang, Hehe Li*, Jinyuan Sun, Wei Dong,Huan Cheng, Xingqian Ye, Baoguo Sun. Flavor perception and formation mechanism of empty cup aroma in soy sauce aroma type baijiu[J]. Journal of Agricultural and Food Chemistry, 2024,72(30):16955-16965.

2. Dan Qin, Silei Lv, Yi Shen, Jie Shi, Yingli Jiang, Wei Cheng, Dongmei Wang, Hehe Li*, Yanyan Zhang, Huan Cheng, Xingqian Ye, Baoguo Sun. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu[J]. Food Chemistry, 2024,434:137466.

3. Dan Qin, Ziyang Wu, Yi Shen, Huan Cheng, Kai Yang, Hehe Li*, Xingqian Ye, Baoguo Sun. Characterization of empty cup aroma in Soy sauce aroma type Baijiu by vacuum assisted sorbent extraction[J]. Journal of food composition and analysis, 2023,117:105147.

4. Dan Qin, Jiawen Duan, Hehe Li*, Fuping Zheng, Huan Cheng, Xingqian Ye*, Baoguo Sun. Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry[J]. Food Science and Human Wellness, 2023,12(1):79-88. (ESI 1%高被引论文)

5. Dan Qin, Yi Shen, Shiqi Yang, Guihu Zhang, Dongmei Wang, Hehe Li*, Jinyuan Sun. Whether the research on ethanol-water microstructure in traditional Baijiu should be strengthened? [J] Molecules, 2022,27(23):8290.

6. Ziyang Wu#, Dan Qin#, Jiawen Duan, Hehe Li*, Jinyuan Sun, Mingquan Huang, Baoguo Sun.Characterization of benzenemethanethiol in sesame-flavour baijiu by high-performance liquid chromatography-mass spectrometry and sensory science[J]. Food Chemistry, 2021,364,130345. (共同第一)

7. Hehe Li*, Dan Qin, Ziyang Wu, Baoguo Sun, Xiaotao Sun, Mingquan Huang, Jinyuan Sun*, Fuping Zheng. Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science[J]. Food Chemistry, 2019,284:100-107.（ESI 1%高被引论文, 导师一作)

8. 秦丹, 何菲, 冯声宝, 李贺贺*, 张宁. 不同贮存时间青稞酒挥发性香气成分分析[J]. 食品科学, 2021,42(16):99-107.

9. 秦丹, 段佳文, 李有明, 何菲, 李贺贺*, 孙宝国. 白酒老熟过程中风味成分的变化及人工催陈技术的研究进展[J].食品科学, 2021,42(23):260-267.