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学者姓名：金珊
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Abstract ：
This study investigated the dynamic changes in jasmine tea during the scenting process and explored the differences in the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and traditional double-petal jasmine "Shuangban." Twenty-one key volatile compounds were identified from jasmine tea by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Compared with the intensely floral and sweet fragrance characteristic of jasmine tea scented with double-petal jasmine "Shuangban," the tea scented with single-petal jasmine "Bijian" exhibited a fresher aroma, which can be attributed to the accumulation of methyl benzoate. Indole and eugenol were identified as the major contributors to the pronounced floral flavor. Furthermore, the large accumulation of alpha-farnesene, geraniol and alpha-ionone, helps jasmine tea to show a stronger freshness and fragrance aroma. These findings provide new insights into the aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian" and support its application and promotion in tea production.
Keyword ：
Aroma characteristics Aroma characteristics Jasmine tea Jasmine tea Scenting process Scenting process Single-petal jasmine "Bijian" Single-petal jasmine "Bijian"
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| GB/T 7714 | Zhang, Yuhang , Gu, Mengya , Yang, Shiwei et al. Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian": A comparative study with traditional double-petal jasmine [J]. | FOOD CHEMISTRY , 2025 , 464 . |
| MLA | Zhang, Yuhang et al. "Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian": A comparative study with traditional double-petal jasmine" . | FOOD CHEMISTRY 464 (2025) . |
| APA | Zhang, Yuhang , Gu, Mengya , Yang, Shiwei , Fan, Wenmin , Lin, Hongzheng , Jin, Shan et al. Dynamic aroma characteristics of jasmine tea scented with single-petal jasmine "Bijian": A comparative study with traditional double-petal jasmine . | FOOD CHEMISTRY , 2025 , 464 . |
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The impact of seasonal variations on the quality of oolong tea products remains a subject of ongoing exploration. This study delves into the intricate relationships between seasonality, metabolites, and sensory characteristics in finished oolong tea products. Metabolomic data from 266 Tieguanyin oolong tea products harvested in both spring and autumn, along with corresponding sensory evaluations, were acquired. Using OPLS-DA and PLS-DA models with UPLC-QToF/MS data, our findings showed that seasonal effects were notably more pronounced in light-scented Tieguanyin products (lightly-roasted) compared to strong-scented products (moderately-roasted). Furthermore, over half of the identified key seasonal discriminant metabolites happened to be crucial for determining the sensory grade. The study marks the first-time recognition of triterpene saponins as critical factors in determining both the harvest season and the sensory grade of oolong tea. These insights deepen our understanding of the interplays between seasonal variations, metabolites, and sensory attributes in oolong tea products.
Keyword ：
Harvest season Harvest season LCMS LCMS Sensory Sensory Tieguanyin tea Tieguanyin tea Untargeted metabolomics Untargeted metabolomics
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| GB/T 7714 | Zhou, Junling , Gao, Shuilian , Du, Zhenghua et al. Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar [J]. | FOOD CHEMISTRY , 2025 , 462 . |
| MLA | Zhou, Junling et al. "Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar" . | FOOD CHEMISTRY 462 (2025) . |
| APA | Zhou, Junling , Gao, Shuilian , Du, Zhenghua , Jin, Shan , Yang, Zhenbiao , Xu, Tongda et al. Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar . | FOOD CHEMISTRY , 2025 , 462 . |
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Abstract ：
为了建立枸杞芽、叶茶感官审评方法，以盖碗和柱形杯两种冲泡方式，开展冲泡时间和投茶量为变量的感官审评实验。通过理化指标和气相色谱-质谱（Gas Chromatography Mass Spectrometry,GC-MS）联用技术测定，分析枸杞芽、叶茶主要滋味物质和香气成分的差异，并明确枸杞茶的主要呈香物质。结果表明，4 g、2 min的柱形杯冲泡方式更适用于枸杞茶的审评，咸香（熟菜香）和甜香是枸杞茶的主要香气特征；根据正交偏最小二乘判别分析（OPLS-DA）模型的变量重要性投影（Variable Importance in Projection,VIP）值，筛选得到苯甲醛、3,5-辛二烯-2-酮、2,4-二叔丁基酚、甲基庚烯酮、正己醛、顺-2-戊烯-1-醇、松香芹醇、2,4-二甲基苯甲醛和苯乙烯9种香气成分为枸杞茶的主要呈香物质，根据它们的香型特征，推断这9种呈香物质可能是咸香（熟菜香）的主要贡献物。本研究可为枸杞茶感官审评体系的建立和等级划分提供参考，并对枸杞茶的香气品质研究提供一定理论依据。
Keyword ：
咸香 咸香 品质 品质 感官审评 感官审评 枸杞茶 枸杞茶 香气成分 香气成分
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| GB/T 7714 | 李元朝 , 黎勤吉 , 郭玉琼 et al. 枸杞茶感官审评方法的建立及其主要呈香物质的探索 [J]. | 食品工业科技 , 2025 , 46 (04) : 30-41 . |
| MLA | 李元朝 et al. "枸杞茶感官审评方法的建立及其主要呈香物质的探索" . | 食品工业科技 46 . 04 (2025) : 30-41 . |
| APA | 李元朝 , 黎勤吉 , 郭玉琼 , 郝志龙 , 金珊 . 枸杞茶感官审评方法的建立及其主要呈香物质的探索 . | 食品工业科技 , 2025 , 46 (04) , 30-41 . |
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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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为探究变温烘焙技术对美人茶品质的影响，以无烘焙处理和A(65℃4 h-75℃2 h-85℃1 h)、B(75℃4 h-85℃2 h-95℃1 h)、C(85℃4 h-95℃2 h-105℃1 h)3种变温烘焙处理的室内自然萎凋和室外日光萎凋美人茶为实验样品，结合感官审评、生化成分检测和非靶向代谢组学分析，探究不同烘焙温度对美人茶滋味品质的影响。结果表明，随着烘焙温度的上升，不同萎凋方式的美人茶木质味和醇爽度下降，滋味变得更加浓醇和醇厚。茶叶花香和果香呈现先增后减趋势，甜香持续增加。茶叶总体呈现清香、木香转变为花蜜香、果蜜香后转变为甜香。咖啡碱、游离氨基酸、黄酮类、茶黄素和茶褐素的含量变化是形成美人茶滋味差异的关键。从具体代谢物质来看，鲜味、甜味和苦味氨基酸以及儿茶素组分表没食子儿茶素、表儿茶素、表没食子儿茶素没食子酸酯和没食子酸、可可碱等是关键差异代谢物，对于形成室内自然萎凋美人茶滋味醇厚和室外日光萎凋美人茶滋味醇爽、蜜韵显的品质风味具有关键作用。月桂烯、香叶醇、顺式芳樟醇氧化物、顺式氧化芳樟醇（呋喃类）、β-紫罗酮、苯乙醛、橙花醇等是不同萎凋方式不同烘焙温度处理美人茶中的共有物质，其含量是影响香气差异的关键。不同烘焙温度处理下，室内自然萎凋以B烘焙方案最佳，此烘焙方案有利于形成室内自然萎凋美人茶醇厚、收敛感强、蜜香显、香气雅的风味品质。而室外日光萎凋以A烘焙方案烘焙茶叶品质最优，有利于形成室外日光萎凋美人茶滋味醇爽、蜜韵显、花蜜香显、香气雅的品质。
Keyword ：
代谢组学 代谢组学 变温烘焙 变温烘焙 品质 品质 美人茶 美人茶
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| GB/T 7714 | 丁凤娇 , 柳紫琼 , 闫佳伟 et al. 变温烘焙技术对美人茶品质的影响 [J]. | 食品科学 , 2025 , 46 (09) : 263-274 . |
| MLA | 丁凤娇 et al. "变温烘焙技术对美人茶品质的影响" . | 食品科学 46 . 09 (2025) : 263-274 . |
| APA | 丁凤娇 , 柳紫琼 , 闫佳伟 , 阮玲玲 , 马健平 , 黎勤吉 et al. 变温烘焙技术对美人茶品质的影响 . | 食品科学 , 2025 , 46 (09) , 263-274 . |
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以‘金牡丹’品种夏、秋季嫩梢为原料，分别加工成绿茶、黄茶、白茶、乌龙茶及红茶，采用顶空固相微萃取-气相色谱-质谱联用技术对夏、秋季的5类茶中的挥发性代谢物进行测定和分析。结果表明，夏茶中鉴定出522种挥发性代谢物，以萜类、酯类及醇类为主；秋茶中鉴定出502种挥发性代谢物，以萜类、酯类和杂环化合物为主。香气活性值分析表明，β-紫罗兰酮、α-紫罗兰酮、癸醛、苯甲酸甲酯、香叶醇等是金牡丹绿茶的关键呈香物质；β-紫罗兰酮、2-乙氧基-3-甲基吡嗪、癸醛、苯甲酸甲酯、香叶醇等是金牡丹黄茶的关键呈香物质；香叶醇、苯乙醛、水杨酸甲酯、(E)-芳樟醇氧化物、2-乙氧基-3-甲基吡嗪等是金牡丹白茶的关键呈香物质；吲哚、苯甲酸甲酯、苯乙醛、香叶醇、(E)-芳樟醇氧化物等是金牡丹乌龙茶的关键呈香物质；香叶醇、芳樟醇、苯乙醛、苯甲酸甲酯、水杨酸甲酯等是金牡丹红茶的关键呈香物质。秋茶中呈香物质的贡献、种类与数量均多于夏茶，其中，香叶醇、水杨酸甲酯、苯乙醇等42种关键呈香物质在秋季样品中香气活性值均高于夏季。整体而言，金牡丹茶以花香类为主要香型，秋茶香气品质显著优于夏茶，香叶醇、芳樟醇、2-乙氧基-3-甲基吡嗪、苯甲酸甲酯等14种挥发性代谢物为金牡丹茶品种的关键香气物质。
Keyword ：
不同茶类 不同茶类 夏秋茶 夏秋茶 金牡丹 金牡丹 香气品质 香气品质 香气活性值 香气活性值
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| GB/T 7714 | 唐梦婷 , 廖献盛 , 吴先寿 et al. 金牡丹不同茶类夏秋茶香气品质差异分析 [J]. | 食品科学 , 2025 , 46 (02) : 171-182 . |
| MLA | 唐梦婷 et al. "金牡丹不同茶类夏秋茶香气品质差异分析" . | 食品科学 46 . 02 (2025) : 171-182 . |
| APA | 唐梦婷 , 廖献盛 , 吴先寿 , 魏明秀 , 郑玉成 , 金珊 et al. 金牡丹不同茶类夏秋茶香气品质差异分析 . | 食品科学 , 2025 , 46 (02) , 171-182 . |
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Beauty tea, a unique oolong tea, is produced from tea green leafhopper-infested one-bud-two-leaf shoots through a heavy fermentation process. To investigate the impact of processing on non-volatile metabolites, we analyzed two infestation levels of fresh leaves using widely targeted metabolomics and transcriptomics. Results revealed that flavonoids, lipids, phenolic acids, and amino acid derivatives exhibited the most dynamic changes. The enzymatic stage showed the most significant metabolic shifts and active gene expression. Transcriptional and metabolic patterns between infestation levels were largely consistent. Upregulated genes were enriched in cysteine/methionine metabolism, plant-pathogen interaction, and arginine/proline metabolism, while downregulated genes were linked to photosynthesis, flavonoid biosynthesis, and starch/sucrose metabolism. These changes reduced bitter/astringent compounds and increased fresh/sweet substances. Non-enzymatic processing further enhanced metabolite abundance, promoting the sweet-mellow flavor. © 2025, The Authors. All rights reserved.
Keyword ：
Biochemistry Biochemistry Biomolecules Biomolecules Fermentation Fermentation Flavonoids Flavonoids Metabolism Metabolism Metabolites Metabolites Physiology Physiology Plant diseases Plant diseases Plants (botany) Plants (botany) Tea Tea Transcription Transcription
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| GB/T 7714 | Lin, Jinlong , Zhang, Yunfeng , Xu, Rongzhen et al. Extensively Targeted Metabolomics Combined with Transcriptomics Reveals Nonvolatile Metabolic Changes During Major Processing of Beauty Tea [J]. | SSRN , 2025 . |
| MLA | Lin, Jinlong et al. "Extensively Targeted Metabolomics Combined with Transcriptomics Reveals Nonvolatile Metabolic Changes During Major Processing of Beauty Tea" . | SSRN (2025) . |
| APA | Lin, Jinlong , Zhang, Yunfeng , Xu, Rongzhen , Zhuang, Mingzhu , Hao, Zhilong , Ye, Naixing et al. Extensively Targeted Metabolomics Combined with Transcriptomics Reveals Nonvolatile Metabolic Changes During Major Processing of Beauty Tea . | SSRN , 2025 . |
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This study evaluated leafhopper piercing's effect on four LT types: green, yellow, white, and oolong. Sensory evaluation revealed that LT exhibit enhanced floral and honey-like aromas, smoother texture, greater sweetness, and deeper infusion color. GC-MS identified 402 volatiles, 56 significantly upregulated (OAV > 1). Linalool, Geraniol, Phenylethanol, and Damascenone all contributed to the honey aroma, with recombination-deficiency tests specifically confirming the key roles of Phenylethanol and Damascenone. Non-targeted metabolomics found 31 upregulated non-volatiles. Correlation analysis indicated that 8-C-Ascorbylepigallocatechin 3-gallate, Epiafzelechin 3-O-gallate-(4β→6)-Epigallocatechin 3-O-gallate, and Gallic acid moderated sourness and bitterness, while Cyanidin 5-O-β-D-glucoside and 5-p-Coumaroylquinic acid enhanced sweetness, establishing the infusion's basic honey-like taste. Flavour assays, molecular docking, and E-tongue analysis demonstrated that Phenylethanol Damascenone and Geraniol enhanced aroma and taste through receptor interactions. These results underscore non-volatiles’ dominant role in honey flavour perception, with volatiles enhancing retronasal olfaction to define LT’s unique honey flavour. © 2025, The Authors. All rights reserved.
Keyword ：
Fragrances Fragrances Odors Odors Sensory analysis Sensory analysis Tea Tea Textures Textures
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| GB/T 7714 | Lin, Jinlong , Ma, Jianping , Wen, Ronghui et al. Metabolomic and Flavour Analysis Reveals the Chemical Basis of Honey Aroma and Taste in Leafhopper-Pierced Tea [J]. | SSRN , 2025 . |
| MLA | Lin, Jinlong et al. "Metabolomic and Flavour Analysis Reveals the Chemical Basis of Honey Aroma and Taste in Leafhopper-Pierced Tea" . | SSRN (2025) . |
| APA | Lin, Jinlong , Ma, Jianping , Wen, Ronghui , Xu, Hao , Yan, Jiawei , Liu, Ziqiong et al. Metabolomic and Flavour Analysis Reveals the Chemical Basis of Honey Aroma and Taste in Leafhopper-Pierced Tea . | SSRN , 2025 . |
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Abstract ：
Beauty tea, a unique oolong tea, is produced from tea green leafhopper-infested one-bud-two-leaf shoots through a heavy fermentation process. To investigate the impact of processing on non-volatile metabolites, we analyzed two infestation levels of fresh leaves using widely targeted metabolomics and transcriptomics. Results revealed that flavonoids, lipids, phenolic acids, and amino acid derivatives exhibited the most dynamic changes. The enzymatic stage showed the most significant metabolic shifts and active gene expression. Transcriptional and metabolic patterns between infestation levels were largely consistent. Upregulated genes were enriched in cysteine/methionine metabolism, plant-pathogen interaction, and arginine/proline metabolism, while downregulated genes were linked to photosynthesis, flavonoid biosynthesis, and starch/sucrose metabolism. These changes reduced bitter/astringent compounds and increased fresh/sweet substances. Non-enzymatic processing further enhanced metabolite abundance, promoting the sweet-mellow flavor. © 2025, The Authors. All rights reserved.
Keyword ：
Biochemistry Biochemistry Biomolecules Biomolecules Fermentation Fermentation Flavonoids Flavonoids Metabolism Metabolism Metabolites Metabolites Physiology Physiology Plant diseases Plant diseases Plants (botany) Plants (botany) Tea Tea Transcription Transcription
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| GB/T 7714 | Lin, Jinlong , Zhang, Yunfeng , Xu, Rongzhen et al. Extensively Targeted Metabolomics Combined with Transcriptomics Reveals Nonvolatile Metabolic Changes During Major Processing of Beauty Tea [J]. | SSRN , 2025 . |
| MLA | Lin, Jinlong et al. "Extensively Targeted Metabolomics Combined with Transcriptomics Reveals Nonvolatile Metabolic Changes During Major Processing of Beauty Tea" . | SSRN (2025) . |
| APA | Lin, Jinlong , Zhang, Yunfeng , Xu, Rongzhen , Zhuang, Mingzhu , Hao, Zhilong , Ye, Naixing et al. Extensively Targeted Metabolomics Combined with Transcriptomics Reveals Nonvolatile Metabolic Changes During Major Processing of Beauty Tea . | SSRN , 2025 . |
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