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学者姓名：孙云
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摘要 ：
Rainy weather hinders normal sunlight withering of oolong tea, which prevents the development of its high-quality characteristics. This study used representative oolong tea varieties ('Shuixian,' 'Ruixiang,' and 'Chunlan') and applied full-wavelength simulated sunlight LED combination light, with control group for sensory and metabolomics comparison experiments. Sensory omics results showed that LED light-withered oolong tea has more mellow taste, with deeper orange-yellow and orange-red hues. Widely targeted metabolomics analysis revealed that LED light withering affected taste of oolong tea by promoting transformation of bitter compounds, including flavonoids (Kaempferol-3-O-rutinoside, Epigallocatechin, Kaempferol, Robinin), alkaloids, bitter amino acids, and oligopeptides. These changes wereaccompanied by varying levels of umami and sweetness, resulting in more mellow taste. This research clarifies the relationship between metabolite changes and flavour enhancement following LED light withering, providing systematic theoretical foundation for the controlled light-withering of oolong tea under rainy conditions and its quality improvement. © 2025, The Authors. All rights reserved.
關鍵字 ：
Citrus fruits Citrus fruits Liver Liver Medicinal chemistry Medicinal chemistry
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| GB/T 7714 | Li, Qiuming , He, Jihang , Yu, Xinru et al. Exploring the Taste Code of Light-Withered Tea: The Mechanism of Nonvolatile Metabolite Changes in Led Light-Withered Oolong Tea [J]. | SSRN , 2025 . |
| MLA | Li, Qiuming et al. "Exploring the Taste Code of Light-Withered Tea: The Mechanism of Nonvolatile Metabolite Changes in Led Light-Withered Oolong Tea" . | SSRN (2025) . |
| APA | Li, Qiuming , He, Jihang , Yu, Xinru , Wu, Yongpeng , Li, Kang , Wu, Zongjie et al. Exploring the Taste Code of Light-Withered Tea: The Mechanism of Nonvolatile Metabolite Changes in Led Light-Withered Oolong Tea . | SSRN , 2025 . |
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摘要 ：
Shaping significantly influences the flavor profile of white tea. This study employed integrated metabolomicschemometrics to analyze non-volatile/volatile compounds in three processing protocols: compressing withered leaves into tea cakes (WT), lightly compressing into tea cakes after steaming (LS), and heavily compressing into tea cakes after steaming (HS), with traditional white tea (loose tea) (TT) as the control group. The findings indicated that WT exhibited significantly elevated contents of catechins and total amino acids compared to LS and HS as well as greater soluble sugar content than LS. Nine key volatile compounds were identified including: nonanoic acid, 1-octen-3-ol, (E, E)-3,5-octadien-2-one, and 4-oxoisophoron. The analysis of non-volatile and volatile key compounds aligned with the sensory evaluations of sweetness, and floral-fruit aromas. The WT technology produced appealing fruity and floral aromas while preserving freshness and sweetness, offering a new approach for white tea cake processing.
關鍵字 ：
Compress Compress Hygrothermal action Hygrothermal action Quality Quality Tea cake Tea cake White tea White tea Withered leaves Withered leaves
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| GB/T 7714 | Lin, Hongzheng , Ye, Shuping , Feng, Jiao et al. Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste [J]. | FOOD CHEMISTRY-X , 2025 , 28 . |
| MLA | Lin, Hongzheng et al. "Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste" . | FOOD CHEMISTRY-X 28 (2025) . |
| APA | Lin, Hongzheng , Ye, Shuping , Feng, Jiao , Wang, Jinyuan , Kong, Weiyi , Wu, Junyang et al. Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste . | FOOD CHEMISTRY-X , 2025 , 28 . |
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摘要 ：
Wuyi Rock tea (WRT), originating from the northern region of Fujian province, has a good reputation for its distinctive Yan flavor and floral-fruity aroma. The aroma quality, an essential element of the Yan flavor, undergoes various changes during the manufacturing process of WRT. To enhance the understanding of the formation patterns of WRT aroma and its influence on the flavor quality of WRT, we utilized both manufactured WRT (Rougui tea) and primary tea as materials. Utilizing a sensory evaluation, detection of volatile compounds, and multivariate statistical analysis, we identified and characterized the distinctive volatile components present in WRT. The sensory evaluation and radar chart analysis revealed that the primary tea exhibited a strong and lasting aroma, along with a mellow taste and a prominent Yan flavor. Through gas chromatography time-of-flight mass spectrometry (GC-TOF MS), a total of 251 volatile compounds were identified. The odor activity value (OAV) was calculated to identify key aroma-active compounds in the primary tea. The results indicated that a total of 14 compounds had an OAV greater than 1.0, including (2-nitroethyl) benzene, indole, and geranylacetone. These compounds exhibited floral and fruity aroma attributes. They primarily formed and accumulated during the latter stages of WRT. Using a partial least squares discrimination analysis (PLS-DA) combined with a variable importance in projection (VIP) score greater than 1.0 as a criterion, a total of 89 compounds were identified. Furthermore, out of the selected compounds, 15 types, including geraniol, 1-nonanol, and 1-butyl-2-ethyl-cyclopropene, were found to exclusively exist during the enzymatic manufacturing stages, particularly during the intermediate and later phases of the turn-over process (the last-three-times turn-over treatments), exhibiting predominantly floral and sweet fragrances. In contrast, during the non-enzymatic stages, only four compounds, such as pentanoic acid and phenylmethyl ester, were detected, exhibiting a fruity aroma profile. These volatile compounds significantly influenced the quality attributes of the final tea product, resulting in strong and lasting characteristics, particularly marked by a pronounced floral and fruity aroma. This study revealed how the aroma quality in WRT is developed and pinpointed possible volatile compounds that react to post-harvest treatments, thereby offering valuable insights relating to the intelligent production strategies of WRT.
關鍵字 ：
attributes attributes manufacturing process manufacturing process oolong tea oolong tea partial least squares partial least squares volatile compounds volatile compounds
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| GB/T 7714 | Zhou, Zi-Wei , Wu, Qing-Yang , Wu, Yang et al. The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality [J]. | HORTICULTURAE , 2025 , 11 (2) . |
| MLA | Zhou, Zi-Wei et al. "The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality" . | HORTICULTURAE 11 . 2 (2025) . |
| APA | Zhou, Zi-Wei , Wu, Qing-Yang , Wu, Yang , Deng, Ting-Ting , Chen, Xiao-Hui , Xiao, Shu-Ting et al. The Dynamic Changes in Volatile Compounds During Wuyi Rock Tea (WRT) Processing: More than a Contribution to Aroma Quality . | HORTICULTURAE , 2025 , 11 (2) . |
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其他版本 ：
摘要 ：
Laocong Shuixian (LCSX), a premium Wuyi rock tea, is highly appreciated by consumers for its distinctive 'Cong flavor'. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using PanelCheck software. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the 'Cong flavor' of LCSX. Gas chromatography‒olfactometry‒mass spectrometry (GC‒O‒MS) analysis revealed 36 key aroma-active compounds, among which theaspirone, δ-decalactone, and 2-acetylpyrrole were identified as the contributors to the woody and rice-like notes of LCSX based on odor activity values and correlation analyses. Molecular docking results demonstrated that these compounds spontaneously bind to olfactory receptors, providing insights into their roles in human aroma perception. This study enhances our understanding of the formation of distinctive aroma qualities in oolong tea and establishes a foundation for further research into its sensory and chemical properties. © 2025, The Authors. All rights reserved.
關鍵字 ：
Gas chromatography Gas chromatography
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| GB/T 7714 | Zheng, Yucheng , Zhang, Yuping , Ou, Xiaoxi et al. The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of 'Laocong Shuixian' [J]. | SSRN , 2025 . |
| MLA | Zheng, Yucheng et al. "The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of 'Laocong Shuixian'" . | SSRN (2025) . |
| APA | Zheng, Yucheng , Zhang, Yuping , Ou, Xiaoxi , Li, Mingqiu , Huang, Huiqing , Zhang, Jianming et al. The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of 'Laocong Shuixian' . | SSRN , 2025 . |
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摘要 ：
In order to explore the quality characteristics and components of Jiulong Dabaicha, a type of white tea, we made white tea from six varieties, Jiulong Dabaicha, Fuan Dabaicha, Fuyun 6, Zhenghe Dabaicha, Fuding Dabaicha and Songxi Caicha and comparatively analyzed their quality using sensory evaluation, biochemical analysis, high performance liquid chromatography (HPLC), headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that each variety of white tea had their own characteristics, showing good sensory quality. The buds of Jiulong Dabaicha were particularly plump and shiny; the color was gray-green with a moist appearance; the infusion had a bright apricot yellow color, a fresh and tender aroma with floral and pekoe notes, and a fresh, mellow, sweet and refreshing taste; the leaf base was soft and tender. Among the six varieties, the contents of total catechin, ester catechin, epicatechin gallate, theanine, glutamic acid and arginine in Jiulong Dabaicha were the highest, 102.52, 96.31, 71.29, 11.00, 0.68 and 1.07 mg/g, respectively. A total of 38 differential aroma compounds between the six varieties were identified. Jiulong Dabaicha had the highest content of alcohol compounds, with significantly higher levels of phenylethyl alcohol, hexanoic acid (both responsible for rosy aroma) and (Z)-3-hexen-1-ol (fresh floral aroma) and significantly lower levels of ethylbenzene (gasoline odor), 2-acetylpyridine (barbecue flavor), and naphthalene (spicy flavor) compared to the other varieties. Our results are helpful to elucidate the flavor and quality characteristics of Jiulong Dabaicha, providing a scientific basis for product development and promotion of Jiulong Dabaicha. © 2025 Chinese Chamber of Commerce. All rights reserved.
關鍵字 ：
Ethylbenzene Ethylbenzene Flavor compounds Flavor compounds Gas chromatography Gas chromatography High performance liquid chromatography High performance liquid chromatography Medicinal chemistry Medicinal chemistry Naphthalene Naphthalene Saccharin Saccharin Tea Tea
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| GB/T 7714 | Zhou, Jingjing , Zhang, Wenping , Li, Guangfa et al. Analysis of Flavor Quality of Jiulong Dabaicha White Tea [J]. | Food Science , 2025 , 46 (6) : 201-210 . |
| MLA | Zhou, Jingjing et al. "Analysis of Flavor Quality of Jiulong Dabaicha White Tea" . | Food Science 46 . 6 (2025) : 201-210 . |
| APA | Zhou, Jingjing , Zhang, Wenping , Li, Guangfa , Xie, Rongfu , He, Jihang , Hao, Yunzhi et al. Analysis of Flavor Quality of Jiulong Dabaicha White Tea . | Food Science , 2025 , 46 (6) , 201-210 . |
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其他版本 ：
摘要 ：
Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive "Cong flavor"-a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using the PanelCheck software, with significant F-value levels >5% confirming the panel's discriminative capacity for key "Cong flavor" attributes. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the "Cong flavor" of LCSX. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) analysis revealed 36 key aroma-active compounds, among which theaspirone (OAV = 500.05, ACI = 37%, R-woody = 0.82), delta-decalactone (OAV = 65.6, ACI = 4.3%, R-woody = 0.77), and 2-acetylpyrrole (OAV = 163, ACI = 9%, R-rice = 0.74) were identified as the contributors to the woody and rice-like notes of LCSX based on odor activity values and correlation analyses. Molecular docking results demonstrated that these compounds spontaneously bind to multiple olfactory receptors, with binding affinity <=-5.0 kcal/mol, providing insights into their roles in human aroma perception: theaspirone to OR8D1; delta-decalactone to OR1E2, OR5M3, OR7D4, OR7G1, OR8D1 and OR8G1; and 2-acetylpyrrole to OR1E2, OR1G1, OR5M3, OR7D4, OR7G1, OR8D1, and OR8G1. This study enhances our understanding of the formation of distinctive aroma qualities in oolong tea and establishes a foundation for further research into its sensory and chemical properties.
關鍵字 ：
GC-O-MS GC-O-MS Laocong Shuixian Laocong Shuixian odor-active compounds odor-active compounds oolong tea oolong tea
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| GB/T 7714 | Zheng, Yucheng , Zhang, Yuping , Ou, Xiaoxi et al. The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian" [J]. | FOODS , 2025 , 14 (10) . |
| MLA | Zheng, Yucheng et al. "The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian"" . | FOODS 14 . 10 (2025) . |
| APA | Zheng, Yucheng , Zhang, Yuping , Ou, Xiaoxi , Li, Qiuming , Huang, Huiqing , Zhang, Jianming et al. The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian" . | FOODS , 2025 , 14 (10) . |
| 導入鏈接 | NoteExpress RIS BibTex |
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摘要 ：
Meizhan Oolong tea is renowned for its rich floral aroma. Understanding the key characteristic aromas of Meizhan Oolong tea and their formation mechanisms during post-harvest processing is help for the further utilization and quality improvement of the Meizhan cultivar. Here, we conducted an integrative analysis of the volatile metabolome and transcriptome during the processing of Meizhan Oolong tea. These results indicate that linalool, phenylacetaldehyde, jasmone, indole, and methyl nonyl ketone contribute to the characteristic aroma of the Meizhan oolong tea, with their accumulation primarily induced by the green-making process. The aroma of Meizhan Oolong tea is regulated by multiple transcription factors, among which CsMYB62 was identified as a hub gene, with its expression level increasing as processing progresses. Through DNA affinity purification sequencing and transcriptome sequencing analysis, 7754 direct target genes of CsMYB62, including those involved in various aspects of aroma formation, were identified. Notably, CsMYB62 can bind to the promoter regions of the CsHDS, CsCM, CsADT, and CsMAO genes, positively regulating the formation of linalool and phenylacetaldehyde. These findings increase our understanding of the regulatory mechanisms involved in the quality of Meizhan Oolong tea during postharvest processing.
關鍵字 ：
. . Aroma formation Aroma formation Camellia sinensis cv Camellia sinensis cv DAP-seq DAP-seq Meizhan Meizhan Oolong tea Oolong tea Regulatory mechanisms Regulatory mechanisms
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| GB/T 7714 | Ou, Xiaoxi , Li, Qiuming , Yu, Xinru et al. The regulatory network on characteristic aroma formation during the processing of Meizhan oolong tea [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
| MLA | Ou, Xiaoxi et al. "The regulatory network on characteristic aroma formation during the processing of Meizhan oolong tea" . | FOOD RESEARCH INTERNATIONAL 211 (2025) . |
| APA | Ou, Xiaoxi , Li, Qiuming , Yu, Xinru , Hao, Yunzhi , He, Jihang , Liang, Jingjing et al. The regulatory network on characteristic aroma formation during the processing of Meizhan oolong tea . | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
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摘要 ：
为探究九龙大白茶制备的白茶品质特点及物质基础，以九龙大白茶、福安大白茶、福云6号、政和大白茶、福鼎大毫茶、松溪菜茶为原料制成白茶，采用感官审评、生化分析、高效液相色谱、顶空固相微萃取结合气相色谱-质谱联用等方法对比分析。结果表明，6个不同品种白茶在感官评价各具特色且均有较好的感官品质，其中九龙大白茶芽头尤为肥壮、显毫；色泽灰绿润；汤色杏黄明亮；香气鲜嫩，花香、毫香显；滋味鲜醇甘爽、花香、毫韵足；叶底软嫩明。九龙大白茶儿茶素总量、酯型儿茶素以及表没食子儿茶素没食子酸酯含量均最高，分别为102.52、96.31、71.29 mg/g；茶氨酸、谷氨酸和精氨酸在6个品种中的含量最高，分别为11.00、0.68、1.07 mg/g。筛选出38种影响其香气的标志差异化合物，九龙大白茶中醇类化合物含量最高，具有玫瑰花香的2-苯乙醇、己酸和清花香的(Z)-3-己烯醇的含量明显高于其他品种，而表现为汽油味的乙苯、烧烤味的2-乙酰吡啶、辛辣味的萘的香气成分显著低于其他品种白茶。研究结果有助于阐明九龙大白茶的风味品质特征，为九龙大白茶的产品研发及推广提供科学依据。
關鍵字 ：
九龙大白茶 九龙大白茶 品质 品质 滋味 滋味 白茶 白茶 香气 香气
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| GB/T 7714 | 周晶晶 , 张雯萍 , 李光发 et al. 九龙大白茶白茶风味品质的分析 [J]. | 食品科学 , 2025 , 46 (06) : 201-210 . |
| MLA | 周晶晶 et al. "九龙大白茶白茶风味品质的分析" . | 食品科学 46 . 06 (2025) : 201-210 . |
| APA | 周晶晶 , 张雯萍 , 李光发 , 谢荣富 , 何吉杭 , 郝韵智 et al. 九龙大白茶白茶风味品质的分析 . | 食品科学 , 2025 , 46 (06) , 201-210 . |
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摘要 ：
The dynamic changes of metabolites and their regulatory mechanisms during black tea processing are not yet fully clear. In this study, flavonoid glycosides, tea pigments, VTs, and FADVs were primarily influenced. The content of these components continuously increased during processing, reaching their maximum after fermentation, and then decreased after drying. Withering upregulated AM and GT genes, promoting the glycosylation of flavonoids; the upregulation of ANR and PPO genes facilitated the oxidative polymerization of catechins; and the upregulation of TPS, LOX, and HPL genes promoted terpenoid synthesis and fatty acid degradation. This led to an increase in the content of these components in withered leaves. The accumulation of these components during fermentation was mainly due to the disruption of cells during rolling, allowing enzymes and substrates to fully integrate and react during the prolonged fermentation process. The decline in compound during the drying was primarily attributed to thermal degradation.
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| GB/T 7714 | Li, Mingjin , Xu, Hao , Chen, Hongyu et al. Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea [J]. | NPJ SCIENCE OF FOOD , 2025 , 9 (1) . |
| MLA | Li, Mingjin et al. "Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea" . | NPJ SCIENCE OF FOOD 9 . 1 (2025) . |
| APA | Li, Mingjin , Xu, Hao , Chen, Hongyu , Ding, Fengjiao , Li, Qinji , Liu, Ziqiong et al. Metabolomics and transcriptomics reveal the quality formation mechanism during the processing of black tea . | NPJ SCIENCE OF FOOD , 2025 , 9 (1) . |
| 導入鏈接 | NoteExpress RIS BibTex |
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摘要 ：
Rainy weather hinders normal sunlight withering of oolong tea, which prevents the development of its highquality characteristics. This study used representative oolong tea varieties ("Shuixian," "Ruixiang," and "Chunlan") and applied multi-wavelength LED combination light, with control group for sensory and metabolomics comparison experiments. Sensory omics results showed that LED light-withered oolong tea has a more mellow taste, with deeper orange-yellow and orange-red hues. Widely targeted metabolomics analysis revealed that LED light withering affected the taste of oolong tea by promoting transformation of key bitter-related metabolites, including flavonoids (Kaempferol-3-O-rutinoside, Epigallocatechin, Kaempferol, Robinin), alkaloids, bitter amino acids, and oligopeptides. These changes were accompanied by varying levels of umami and sweetness, resulting in more mellow taste. This research clarifies the relationship between metabolite changes and flavour enhancement following LED light withering, providing systematic theoretical foundation for the controlled light-withering of oolong tea under rainy conditions and its quality improvement.
關鍵字 ：
LED combination light LED combination light Oolong tea Oolong tea Taste Taste Withering Withering
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| GB/T 7714 | Li, Qiuming , He, Jihang , Yu, Xinru et al. Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Camellia sinensis) [J]. | FOOD CHEMISTRY-X , 2025 , 30 . |
| MLA | Li, Qiuming et al. "Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Camellia sinensis)" . | FOOD CHEMISTRY-X 30 (2025) . |
| APA | Li, Qiuming , He, Jihang , Yu, Xinru , Wu, Yongpeng , Li, Kang , Wu, Zongjie et al. Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Camellia sinensis) . | FOOD CHEMISTRY-X , 2025 , 30 . |
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