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学者姓名：邓婷婷
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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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Tianshanhong (TSH), black tea products originating from the Ningde Tianshan Mountain, has gained significant recognition in the market. However, the chemical characteristics contributing to the flavor of TSH have not yet been reported. To systematically investigate the non-volatile and volatile compounds in TSH, four grades of TSH were evaluated using national standard sensory methods, revealing that overall quality improved with higher grades. Based on the detection of ultra-performance liquid chromatography-mass spectrometry (UPLC-MS), the content of ester-type catechins was relatively high and decreased with lower grades. A total of 19 amino acids (AAs) were clustered, among them, three amino acids, L-Theanine (L-Thea), Arg, and GABA, showed highly significant correlations with the refreshing taste of TSH. Notably, the content of Arg had the highest correlation with TSH grade, with a coefficient of 0.976 (p < 0.01). According to gas chromatography mass spectrometry (GC-MS) analysis, a total of 861 kinds of volatile compounds were detected, with 282 identified and aroma-active compounds across grades selected using the PLS model. Methyl salicylate and geraniol were particularly notable, showing strong correlations with TSH grades at 0.975 and 0.987 (p < 0.01), respectively. Our findings show that non-volatile and volatile compounds can rationally grade TSH and help understand its flavor quality.
Keyword ：
black tea black tea flavor-contributing metabolites flavor-contributing metabolites grades grades quality analysis quality analysis
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| GB/T 7714 | Xiao, Shu-Ting , Huang, Xian-Zhou , Huang, Jian-Feng et al. Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH) [J]. | BEVERAGES , 2025 , 11 (4) . |
| MLA | Xiao, Shu-Ting et al. "Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH)" . | BEVERAGES 11 . 4 (2025) . |
| APA | Xiao, Shu-Ting , Huang, Xian-Zhou , Huang, Jian-Feng , Wu, Qing-Yang , Wu, Yang , Deng, Ting-Ting et al. Comparison and Study on Flavor and Quality Characteristics of Different Grades of Tianshanhong (TSH) . | BEVERAGES , 2025 , 11 (4) . |
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The dynamic changes of characteristic volatiles in different portions of tea shoots were profiled to depict their contributions to the aroma development of Tieguanyin tea in this study. As a result, 392 volatile organic compounds (VOCs) were identified and quantified, of which Indole, Linalool, Methyl salicylate, alpha-Farnesene were regarded as biomarkers. Methyl salicylate, beta-myrcene, indole, hexanal and 5-trimethyl-5-ethenyltetrahydro-2furanmethanol were dominant in stem part, whereas nonanal and linalool exclusively contributed to the floral scent of leaf samples. Further analyses on OAV contributions indicated that floral-fruity VOCs demonstrated similar dynamic variations in both stem and leaf portions throughout the production process, with the maximum contents observed during withering or turning-over steps. The reduction in both floral-fruity and green-grassy odors were caused by the thermal effect at drying step, contributing to the convergence of aroma components and the formation of unified flavor in tea.
Keyword ：
Characteristic aroma Characteristic aroma Flavor development Flavor development Various parts of shoots Various parts of shoots Volatile organic components Volatile organic components
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| GB/T 7714 | Ming, Qiujing , Wang, Wei , Liao, Ningkai et al. Key aromatic compounds in Tieguanyin oolong tea shoots: Processing changes in different portions [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 233 . |
| MLA | Ming, Qiujing et al. "Key aromatic compounds in Tieguanyin oolong tea shoots: Processing changes in different portions" . | LWT-FOOD SCIENCE AND TECHNOLOGY 233 (2025) . |
| APA | Ming, Qiujing , Wang, Wei , Liao, Ningkai , Lin, Hongzheng , Wang, Fang , Hao, Zhilong et al. Key aromatic compounds in Tieguanyin oolong tea shoots: Processing changes in different portions . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 233 . |
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“茶叶经营管理学”是茶学专业的必修课。通过分析该课程开设的现状及待改进之处，并结合自身教学实践，提出课程改革的可行性方案，为完善茶学本科课程教学，以及培养适应新时代茶产业快速发展所需的人才提供参考。为充实课程内容，将“请进来”与“走出去”相结合，设置了为期三周的校外实习，进企业、上茶山、与企业负责人面对面，坚持理论联系实际，为弘扬茶文化、做强茶产业、提升茶科技提供人才支撑。
Keyword ：
实践 实践 教学改革 教学改革 茶叶经营管理学 茶叶经营管理学
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| GB/T 7714 | 吴扬 , 邓婷婷 . “茶叶经营管理学”课程教学改革初探 [J]. | 教育教学论坛 , 2025 , 4 (20) : 81-84 . |
| MLA | 吴扬 et al. "“茶叶经营管理学”课程教学改革初探" . | 教育教学论坛 4 . 20 (2025) : 81-84 . |
| APA | 吴扬 , 邓婷婷 . “茶叶经营管理学”课程教学改革初探 . | 教育教学论坛 , 2025 , 4 (20) , 81-84 . |
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Volatile fatty acid derivatives (VFADs) play a significant role in contributing to flowery-fruity flavor black tea. Innovative black tea is typically crafted from aroma-intensive tea cultivars, such as Jinmudan, using defined production methodologies. In this study, the during-processing tea leaves of innovative black tea were applied as materials, and we selected a total of 45 VFADs, comprising 11 derived aldehydes, nine derived alcohols, and 25 derived esters. Furthermore, the dynamic variations of these VFADs were uncovered. Transcriptome analysis was performed to identify genes involved in the LOX (lipoxygenase) pathway, resulting in the identification of 17 CsLOX genes, one hydrogen peroxide lyase (CsHPL) gene, 11 alcohol dehydrogenases (CsADH) genes, 11 genes as acyl CoA oxidase (CsACOX) genes, and three allene oxide synthase (CsAOS) genes. Additionally, the expression levels of these genes were measured, indicating that the processing treatments of innovative black tea, particularly turn-over and fermentation, had a stimulation effect on most genes. Finally, qRT-PCR verification and correlation analysis were conducted to explain the relationship between VFADs and candidate genes. This study aims to provide a reference for illuminating the formation mechanisms of aroma compounds in innovative black tea, thereby inspiring the optimization of innovative processing techniques and enhancing the overall quality of black tea.
Keyword ：
black tea black tea LOX pathway LOX pathway tea processing tea processing volatile volatile
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| GB/T 7714 | Zhou, Zi-Wei , Wu, Qing-Yang , Wu, Yang et al. Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing [J]. | FOODS , 2024 , 13 (19) . |
| MLA | Zhou, Zi-Wei et al. "Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing" . | FOODS 13 . 19 (2024) . |
| APA | Zhou, Zi-Wei , Wu, Qing-Yang , Wu, Yang , Deng, Ting-Ting , Li, Yu-Qing , Tang, Li-Qun et al. Dynamic Change of Volatile Fatty Acid Derivatives (VFADs) and Their Related Genes Analysis during Innovative Black Tea Processing . | FOODS , 2024 , 13 (19) . |
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1.本外观设计产品的名称：簪子(多元素立体缠花)。2.本外观设计产品的用途：用于作为固定头发或顶戴的发饰使用。3.本外观设计产品的设计要点：在于形状。4.最能表明设计要点的图片或照片：立体图。
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| GB/T 7714 | 梅飘 , 邓婷婷 , 黄秋燕 et al. 簪子(多元素立体缠花) : CN202230423467.2[P]. | 2022-07-06 . |
| MLA | 梅飘 et al. "簪子(多元素立体缠花)" : CN202230423467.2. | 2022-07-06 . |
| APA | 梅飘 , 邓婷婷 , 黄秋燕 , 杨书理 . 簪子(多元素立体缠花) : CN202230423467.2. | 2022-07-06 . |
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万里茶路是继汉唐丝绸之路之后的一条沟通欧亚的国际商道,是中国茶走向世界的重要陆上通道。第四届全国大学生茶艺技能大赛团体赛一等奖作品《盛世闽茶,茗扬万里》以艺术的形式再现了长久以来中俄茶文化的互融互通,引发观看热潮。文章以此为例,从创编的角度对创作背景、要素设计、意境营造等方面进行深入解析,总结了主题茶艺创编的经验,希望为茶文化工作者提供借鉴,同时也助力中国茶文化的国际传播。
Keyword ：
万里茶路 万里茶路 主题茶艺 主题茶艺 创编 创编 闽茶 闽茶
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| GB/T 7714 | 毛贻帆 , 吴晴阳 , 赵梦莹 et al. “盛世闽茶，茗扬万里”茶艺创编探研 [J]. | 茶叶学报 , 2021 , 62 (02) : 100-105 . |
| MLA | 毛贻帆 et al. "“盛世闽茶，茗扬万里”茶艺创编探研" . | 茶叶学报 62 . 02 (2021) : 100-105 . |
| APA | 毛贻帆 , 吴晴阳 , 赵梦莹 , 吴宗杰 , 孙云 , 邓婷婷 . “盛世闽茶，茗扬万里”茶艺创编探研 . | 茶叶学报 , 2021 , 62 (02) , 100-105 . |
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传统"茶艺学"课程基于国家高级茶艺师考核模式,对学生的考核评价侧重于固有知识和基础技能的掌握情况,不利于学生创新思维和创新能力的培养。文章围绕创新型茶艺人才培养目标,以学生"学"为中心,构建科学的三类课堂协同育人机制,以期为相关课程的教学改革提供一定的借鉴。
Keyword ：
三类课堂 三类课堂 实践课堂 实践课堂 理论课堂 理论课堂 网络课堂 网络课堂
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| GB/T 7714 | 邓婷婷 , 吴扬 , 金珊 et al. 三类课堂协同培育创新型茶艺人才——“茶艺学”课程建设与教学实践 [J]. | 福建教育学院学报 , 2021 , 22 (10) : 89-91 . |
| MLA | 邓婷婷 et al. "三类课堂协同培育创新型茶艺人才——“茶艺学”课程建设与教学实践" . | 福建教育学院学报 22 . 10 (2021) : 89-91 . |
| APA | 邓婷婷 , 吴扬 , 金珊 , 孙云 . 三类课堂协同培育创新型茶艺人才——“茶艺学”课程建设与教学实践 . | 福建教育学院学报 , 2021 , 22 (10) , 89-91 . |
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Tea is one of three major non-alcoholic beverages that are popular all around the world. The economic value of tea product largely depends on the post-harvest physiology of tea leaves. The utilization of quantitative reverse transcription polymerase chain reaction is a widely accepted and precise approach to determine the target gene expression of tea plants, and the reliability of results hinges on the selection of suitable reference genes. A few reliable reference genes have been documented using various treatments and different tissues of tea plants, but none has been done on post-harvest leaves during the tea manufacturing process. The present study selected and analyzed 15 candidate reference genes: Cs18SrRNA, CsGADPH, CsACT, CsEF-1 alpha, CsUbi, CsTUA, Cs26SrRNA, CsRuBP, CsCYP, CselF-4 alpha, CsMON1, CsPCS1, CsSAND, CsPPA2, CsTBP. This study made an assessment on the expression stability under two kinds of post-harvest treatment, turn over and withering, using three algorithms-GeNorm, Normfinder, and Bestkeeper. The results indicated that the three commonly used reference genes, CsTUA, Cs18SrRNA, CsRuBP, together with Cs26SrRNA, were the most unstable genes in both the turn over and withering treatments. CsACT, CsEF-1 alpha, CsPPA2, and CsTBP were the top four reference genes in the turn over treatment, while CsTBP, CsPCS1, CsPPA2, CselF-4 alpha, and CsACT were the five best reference genes in the withering group. The expression level of lipoxygenase genes, which were involved in a number of diverse aspects of plant physiology, including wounding, was evaluated to validate the findings. To conclude, we found a basis for the selection of reference genes for accurate transcription normalization in post-harvest leaves of tea plants.
Keyword ：
Camellia sinensis Camellia sinensis CsLOX1 CsLOX1 Post-harvest leaves Post-harvest leaves Reference genes Reference genes RT-qPCR RT-qPCR
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| GB/T 7714 | Zhou, Zi-wei , Deng, Hui-li , Wu, Qing-yang et al. Validation of reference genes for gene expression studies in post-harvest leaves of tea plant (Camellia sinensis) [J]. | PEERJ , 2019 , 7 . |
| MLA | Zhou, Zi-wei et al. "Validation of reference genes for gene expression studies in post-harvest leaves of tea plant (Camellia sinensis)" . | PEERJ 7 (2019) . |
| APA | Zhou, Zi-wei , Deng, Hui-li , Wu, Qing-yang , Liu, Bin-bin , Yue, Chuan , Deng, Ting-ting et al. Validation of reference genes for gene expression studies in post-harvest leaves of tea plant (Camellia sinensis) . | PEERJ , 2019 , 7 . |
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Aroma is an important index of tea quality. The volatile C-6-compounds formed from linoleic and linolenic acids in tea leaf lipids are essential components of tea. C-6-compounds are formed and transformed during the postharvest process of tea leaves. However, the metabolic flux of these C-6-compounds, the activities of related enzymes, and the transcription of related genes during the postharvest process of oolong tea remain unclear. In this study, the chemical profiles of C-6-aldehydes and C-6-alcohols, the pattern of ADH enzyme activity, and the level of CsADH gene expression during the postharvest process of oolong tea were investigated. We found that the turnover process had a positive effect on the accumulation of C-6-alcohols and simultaneously induced ADH activity, especially during the withering stage. The expression of CsADH peaked during the turnover stage. The relative expression level of CSA019598 typically increased during the postharvest process. Correlation analysis demonstrated that CSA019598 expression increased as ADH activity increased. This finding suggests that CSA019598 may play a prominent role in regulating ADH. These results advance our understanding of C-6-compound formation during the postharvest process of oolong tea. We aim to evaluate how green leaf volatiles affect the enzymatic formation and genetic transcription of aromatic compounds in oolong tea in future studies.
Keyword ：
alcohol dehydrogenase alcohol dehydrogenase Camellia sinensis Camellia sinensis turnover turnover volatile C-6-compounds volatile C-6-compounds
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| GB/T 7714 | Zhou, Zi-Wei , Wu, Qing-Yang , Yao, Zhi-Ling et al. Dynamics of ADH and related genes responsible for the transformation of C6-aldehydes to C6-alcohols during the postharvest process of oolong tea [J]. | FOOD SCIENCE & NUTRITION , 2019 , 8 (1) : 104-113 . |
| MLA | Zhou, Zi-Wei et al. "Dynamics of ADH and related genes responsible for the transformation of C6-aldehydes to C6-alcohols during the postharvest process of oolong tea" . | FOOD SCIENCE & NUTRITION 8 . 1 (2019) : 104-113 . |
| APA | Zhou, Zi-Wei , Wu, Qing-Yang , Yao, Zhi-Ling , Deng, Hui-Li , Liu, Bin-Bin , Yue, Chuan et al. Dynamics of ADH and related genes responsible for the transformation of C6-aldehydes to C6-alcohols during the postharvest process of oolong tea . | FOOD SCIENCE & NUTRITION , 2019 , 8 (1) , 104-113 . |
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