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学者姓名：孙云
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Abstract ：
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.
Keyword ：
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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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.
Keyword ：
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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乌龙茶优异的品质风味与其独特的加工技术密不可分。为全面了解2024年度乌龙茶加工产业技术发展动态，文章从乌龙茶产业现状、工艺技术及生产设备等方面对2024年度国内外乌龙茶相关文献、专利进行整理归纳。结果表明，2024年乌龙茶加工研究对象以福建乌龙茶为主，集中解析了乌龙茶特征品质的化学成因，揭示了加工技术与品质代谢物间的关系及代谢物形成机制，进一步明确了各加工工艺中的关键代谢物及其分子机制，为优化乌龙茶加工技术提供理论依据。在加工机械方面，智能化、数字化等创新性乌龙茶生产设备相继研发，为促进乌龙茶产业发展提供了技术装备支撑。文章建议未来乌龙茶加工技术应向数字化、智能化、定向化方向迈进，以推动乌龙茶产业高质量发展。
Keyword ：
乌龙茶 乌龙茶 产业技术现状 产业技术现状 分子机制 分子机制 加工工艺 加工工艺 品质成分 品质成分 设备 设备
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| GB/T 7714 | 孔维艺 , 赵嘉科 , 张芳婷 et al. 2024年我国乌龙茶品质与加工技术研究进展 [J]. | 中国茶叶 , 2025 , 47 (07) : 19-28 . |
| MLA | 孔维艺 et al. "2024年我国乌龙茶品质与加工技术研究进展" . | 中国茶叶 47 . 07 (2025) : 19-28 . |
| APA | 孔维艺 , 赵嘉科 , 张芳婷 , 刘凯龙 , 张泽楷 , 张雨平 et al. 2024年我国乌龙茶品质与加工技术研究进展 . | 中国茶叶 , 2025 , 47 (07) , 19-28 . |
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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。
Keyword ：
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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The tea green leafhopper (Empoasca onukii Matsuda) damages tea plants by piercing the leaves with its needle-like mouthparts to suck sap and secrete saliva, with the affected fresh leaves considered the best raw material for producing beauty tea. To investigate the role of leafhopper saliva in the formation of aroma quality in beauty tea, this study extracted leafhopper saliva and applied them to field-grown tea plants. The treated leaves were compared with fresh leaves from unaffected plants, as well as those with low and high leafhopper damage. The study analyzed the dynamic changes in aroma compounds during processing, as along with the major nonvolatile quality components, aroma compounds, and sensory qualities of the resulting beauty tea. The results showed that alcohols, esters, and alkenes accounted for over 90 % of the compounds during the processing of beauty tea, with the proportion of alcohols such as (Z)-3-hexenol, benzyl alcohol, and linalool and its oxides increasing sharply after withering and remaining unchanged after panning. Beauty tea made from leaves treated with leafhopper saliva exhibited high levels of methyl salicylate, linalool, and dehydrolinalool, along with high free amino acid content and low tea polyphenol content, resulting in a tea infusion with floral, fruity, fresh, and sweet notes. The study found that applying aqueous leafhopper saliva to mechanically damaged leaves effectively simulates natural leafhopper feeding and produces high-quality beauty tea. These findings provide a theoretical basis for understanding tea plant-leafhopper interactions and producing high quality beauty tea
Keyword ：
Beauty tea Beauty tea Empoasca onukii Empoasca onukii Metabolites Metabolites Saliva Saliva Tea plant Tea plant Tea processing Tea processing
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| GB/T 7714 | Yan, Jiawei , Li, Yuanchao , Ruan, Lingling et al. The effect of leafhopper saliva on volatiles in the processing of beauty tea [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 221 . |
| MLA | Yan, Jiawei et al. "The effect of leafhopper saliva on volatiles in the processing of beauty tea" . | FOOD RESEARCH INTERNATIONAL 221 (2025) . |
| APA | Yan, Jiawei , Li, Yuanchao , Ruan, Lingling , Zhang, Yunzhi , He, Chunmei , Bian, Lei et al. The effect of leafhopper saliva on volatiles in the processing of beauty tea . | FOOD RESEARCH INTERNATIONAL , 2025 , 221 . |
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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) . |
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‘梅占’品种因其独特的品种特征香气深受人们的喜爱。为探究‘梅占’茶品种关键香气特征，本研究通过气相色谱-嗅闻-质谱联用（Gas Chromatography-Olfactory-Mass Spectrometry,GC-O-MS）技术对‘梅占’红茶、‘梅占’绿茶、‘梅占’乌龙茶三个茶类关键香气活性化合物进行鉴定和描述，同时结合香气活性值（Odor Activity Value,OAV）、香气特征影响值（Aroma Character Impact Value,ACI）和感官审评进行对比分析。感官审评结果表明‘梅占’红茶、‘梅占’绿茶、‘梅占’乌龙茶均具有明显的品种特征香气，其中‘梅占’红茶花香浓郁带甜香，‘梅占’绿茶花香清雅，嫩香持久，‘梅占’乌龙花香馥郁具奶香。偏最小二乘法（OPLS-DA）与OAV分析发现，芳樟醇、香叶醇、水杨酸甲酯、苯乙醇、茉莉内酯和吲哚是‘梅占’不同茶类香气差异的关键化合物。结合GC-O和OAV分析结果表明，芳樟醇、香叶醇、β-紫罗兰酮、茉莉酮等赋予了‘梅占’茶馥郁的花香、奶香等风味。通过本研究揭示了‘梅占’茶香气的化学基础，为研究‘梅占’茶特征香气形成机理提供了理论基础。
Keyword ：
搅拌棒吸附萃取 搅拌棒吸附萃取 ‘梅占’茶 ‘梅占’茶 气相色谱-嗅闻-质谱 气相色谱-嗅闻-质谱 香气活性值 香气活性值 香气活性化合物 香气活性化合物
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| GB/T 7714 | 欧晓西 , 黄慧清 , 李秋明 et al. 基于SBSE-GC-O-MS技术‘梅占’茶关键香气成分分析 [J]. | 食品工业科技 , 2025 , 46 (02) : 271-279 . |
| MLA | 欧晓西 et al. "基于SBSE-GC-O-MS技术‘梅占’茶关键香气成分分析" . | 食品工业科技 46 . 02 (2025) : 271-279 . |
| APA | 欧晓西 , 黄慧清 , 李秋明 , 余欣茹 , 姜能宝 , 林宏政 et al. 基于SBSE-GC-O-MS技术‘梅占’茶关键香气成分分析 . | 食品工业科技 , 2025 , 46 (02) , 271-279 . |
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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.
Keyword ：
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) . |
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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.
Keyword ：
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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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.
Keyword ：
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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