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学者姓名：金珊
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Abstract ：
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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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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To improve the flavor of green tea juice processed from summer tea leaves, the enzyme-assisted dynamic extraction method was applied and the chemical components and taste of fresh green tea juice prepared under different extraction conditions were investigated. The results showed that enzyme treatment could significantly reduce the bitterness and astringency, and enhance the sweet aftertaste of the tea juice, which was due to the significant decrease in the concentration of ester catechins and increase in the concentrations of non-ester catechins and gallic acid after enzyme treatment. In addition, it was also found that the tea juice extracted with enzyme treatment had less sediment and better stability. Therefore, combined dynamic extraction with enzyme treatment for the extraction of green tea leaves in summer could effectively reduce the bitterness and astringency, improve the taste quality, and increase the extraction rate of tea juice, promoting the utilization of abandon-plucked tea in summer. © 2025, The Authors. All rights reserved.
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| GB/T 7714 | Li, Yuan-Chao , Fu, Yan-Qing , Gao, Ying et al. Enzyme-Assisted Dynamic Extraction as a Promising Method to Produce High-Quality Fresh Tea Juice from Summer Tea Leaves [J]. | SSRN , 2025 . |
| MLA | Li, Yuan-Chao et al. "Enzyme-Assisted Dynamic Extraction as a Promising Method to Produce High-Quality Fresh Tea Juice from Summer Tea Leaves" . | SSRN (2025) . |
| APA | Li, Yuan-Chao , Fu, Yan-Qing , Gao, Ying , Wang, Jie-Qiong , Jin, Shan , Liu, Yanglong et al. Enzyme-Assisted Dynamic Extraction as a Promising Method to Produce High-Quality Fresh Tea Juice from Summer Tea Leaves . | SSRN , 2025 . |
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In this study, the tender shoots of ‘Jinmudan’ tea plants harvested in summer and autumn were processed separately into green tea, yellow tea, white tea, oolong tea and black tea. Headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS) was used to determine and analyze the volatile metabolites in the 10 tea samples. The results showed that 522 volatile metabolites were identified in the summer tea, mainly including terpenes, esters and alcohols, and 502 volatile metabolites in the autumn tea, mainly including terpenes, esters and heterocyclic compounds. The analysis of odor activity value (OAV) showed that β-ionone, α-ionone, decanal, methyl benzoate and geraniol were the key aroma substances of Jinmudan green tea; β-ionone, 2-ethoxy-3-methylpyrazine, decanal, methyl benzoate and geraniol were the key aroma substances of Jinmudan yellow tea; geraniol, phenylacetaldehyde, methyl salicylate (E)-linalool oxide, and 2-ethoxy-3-methylpyrazine were the key aroma substances of Jinmudan white tea; indole, methyl benzoate, phenylacetaldehyde, geraniol, and (E)-linalool oxide were the key aroma substances of Jinmudan oolong tea; geraniol, linalool, phenylacetaldehyde, methyl benzoate, and methyl salicylate were the key aroma substances of Jinmudan black tea. The contribution, type and quantity of aroma substances in the autumn tea were greater than those in the summer tea. The OAV of 42 key aroma substances such as geraniol, methyl salicylate and phenylethanol in the autumn tea samples were higher than those in the summer tea samples. Overall, flowery aroma was the major aroma type of Jinmudan tea, and the aroma quality of the autumn tea was better than that of the summer tea. Totally 14 volatile metabolites such as geraniol, linalool, 2-ethoxy-3-methylpyrazine and methyl benzoate were the key aroma substances of the ‘Jinmudan’ tea variety. © 2025 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Aromatization Aromatization Gas chromatography Gas chromatography Metabolites Metabolites Methyl ester Methyl ester Terpenes Terpenes
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| GB/T 7714 | Tang, Mengting , Liao, Xiansheng , Wu, Xianshou et al. Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn [J]. | Food Science , 2025 , 46 (2) : 171-182 . |
| MLA | Tang, Mengting et al. "Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn" . | Food Science 46 . 2 (2025) : 171-182 . |
| APA | Tang, Mengting , Liao, Xiansheng , Wu, Xianshou , Wei, Mingxiu , Zheng, Yucheng , Jin, Shan et al. Differences in Aroma Quality of Different Types of Jinmudan Tea Made from Tea Leaves Harvested in Summer and Autumn . | Food Science , 2025 , 46 (2) , 171-182 . |
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Abstract ：
【目的】明确垦荒植茶对表层土壤生态化学计量特征的影响。【方法】在武夷山地区选取种植年限为0～10年、20～30年和40～50年的茶园，分别采集茶园及相邻杂草覆盖空地0～15 cm深度土壤样品。测定土壤的有机碳（soil organic carbon, SOC）、全氮（total nitrogen, TN）、全磷（total phosphorus, TP）和全钾（total potassium,TK）含量，以及土壤的pH值和电导率（electrical conductivity, Ec），并计算土壤的C/N、 C/P、 C/K、 N/P、 N/K、P/K比值，以及SOC、TN的库容。【结果】（1）与相邻空地相比，种植年限为20～30年茶园土壤的SOC含量变化不显著，而0～10年和40～50年茶园土壤的SOC含量分别显著降低了24.55%和30.37%。此外，茶园土壤的TN、TP、TK含量均有不同程度的增加，其中20～30年茶园的土壤TK含量增幅最大，达199.97%。（2）与相邻空地相比，3种种植年限茶园土壤的电导率增幅分别为0、121.72%和73.43%，而土壤pH却分别下降了0.7、0.3和0.4个单位，降幅分别为10.46%,5.52%和7.55%。（3）茶园土壤的C/N、C/P、C/K、N/K以及P/K比值较相邻空地均显著降低，降幅范围为0.76%～56.38%。【结论】垦荒植茶显著提高表层土壤的全量N、P、K含量，并增加了土壤氮库库容，其中植茶年限为20～30年的茶园提升效果最为显著。然而，垦荒植茶同时导致表层土壤碳库损失，加剧土壤酸化，并降低了土壤生态化学计量值（N/P除外）。
Keyword ：
土壤氮库 土壤氮库 土壤碳库 土壤碳库 土壤肥力 土壤肥力 生态化学计量值 生态化学计量值 茶园 茶园
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| GB/T 7714 | 谢微 , 石秋梅 , 尹传华 et al. 武夷山垦荒植茶对表层土壤生态化学计量特征的影响 [J]. | 福建农业学报 , 2025 , 40 (03) : 316-324 . |
| MLA | 谢微 et al. "武夷山垦荒植茶对表层土壤生态化学计量特征的影响" . | 福建农业学报 40 . 03 (2025) : 316-324 . |
| APA | 谢微 , 石秋梅 , 尹传华 , 安小杰 , 代克松 , 金珊 . 武夷山垦荒植茶对表层土壤生态化学计量特征的影响 . | 福建农业学报 , 2025 , 40 (03) , 316-324 . |
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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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To explore the effect of variable-temperature baking technology on the quality of ‘Beauty’ tea, tea samples were prepared by indoor natural withering (IW) or outdoor solar withering (OW) alone or followed by one of three variable-temperature baking treatments, A: 65 ℃ for 4 h-75 ℃ for 2 h-85 ℃ for 1 h, B: 75 ℃ for 4 h-85 ℃ 2 h-95 ℃ for 1 h, and C: 85 ℃ for 4 h-95 ℃ for 2 h-105 ℃ for 1 h, and their taste quality was assessed by sensory evaluation, biochemical composition analysis and non-targeted metabolomics analysis. The results showed that for each withering method, the woodiness and mellowness of ‘Beauty’ tea decreased as the baking temperature increased, and the taste became mellower and richer. The floral and fruity aroma of the tea initially increased and subsequently decreased, and the sweet aroma continued to increase. The overall aroma changed from clean and woody to floral, fruity, nectar-like to sweet. The variations in the contents of caffeine, free amino acids, flavonoids, theaflavins and theabrownin were key to the formation of the difference in the flavor of ‘Beauty’ tea samples. In terms of specific metabolites, umami, sweet and bitter amino acids, as well as catechin components including epigallocatechin, catechin, epigallocatechin gallate and gallic acid, and theobromine were found to be the key differential metabolites, which played a key role in the mellow flavor of IW ‘Beauty’ tea and in the mellow, brisk, prominent honey-like flavor of OW ‘Beauty’ tea. Myrcene, geraniol, cis-linalool oxide, cis-linalool oxide (furans), β-ionone, phenylacetaldehyde and nerolidol were found in ‘Beauty’ tea regardless of the withering method used or the baking temperature, and their contents were the key factors affecting the difference in aroma. For IW, baking treatment B performed best among all baking treatments, being beneficial for the formation of the mellow, honey-like, elegant aroma of IW ‘Beauty’ tea. In contrast, baking treatment A imparted the best quality to OW ‘Beauty’ tea, contributing to the formation of the mellow and brisk taste and the honey-like, nectar-like and elegant aroma of OW ‘Beauty’ tea. © 2025 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Damage detection Damage detection Tea Tea
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| GB/T 7714 | Ding, Fengjiao , Liu, Ziqiong , Yan, Jiawei et al. Effect of Variable-Temperature Baking Technology on the Quality of 'Beauty' Oolong Tea [J]. | Food Science , 2025 , 46 (9) : 263-274 . |
| MLA | Ding, Fengjiao et al. "Effect of Variable-Temperature Baking Technology on the Quality of 'Beauty' Oolong Tea" . | Food Science 46 . 9 (2025) : 263-274 . |
| APA | Ding, Fengjiao , Liu, Ziqiong , Yan, Jiawei , Ruan, Lingling , Ma, Jianping , Li, Qinji et al. Effect of Variable-Temperature Baking Technology on the Quality of 'Beauty' Oolong Tea . | Food Science , 2025 , 46 (9) , 263-274 . |
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To improve the flavor of green tea juice processed from summer tea leaves, the enzyme-assisted dynamic extraction method was applied. The chemical components and taste of fresh green tea juice prepared under different extraction conditions with enzyme treatment (EM: tannase or its combination with protease/cellulase/ pectinase) were investigated. The results showed that EM could reduce the bitterness and astringency of the tea juice by up to 40 % and 39 %, and enhance the sweet aftertaste to 132 %. These improvements resulted from a significant decrease in ester catechins and an increase in non-ester catechins and gallic acid. In addition, it was also found that the tea juice extracted with EM had less sediment (73 %) and better stability. Therefore, combined dynamic extraction with EM for the extraction of green tea leaves could effectively improve the taste, and increase the extraction rate of tea juice, promoting the utilization rate of abandon-plucked tea leaves in summer.
Keyword ：
Abandon-plucked tea Abandon-plucked tea Dynamic extraction Dynamic extraction Enzyme treatment Enzyme treatment Green tea juice Green tea juice
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| GB/T 7714 | Li, Yuan-Chao , Fu, Yan-Qing , Gao, Ying et al. Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves [J]. | FOOD CHEMISTRY , 2025 , 486 . |
| MLA | Li, Yuan-Chao et al. "Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves" . | FOOD CHEMISTRY 486 (2025) . |
| APA | Li, Yuan-Chao , Fu, Yan-Qing , Gao, Ying , Wang, Jie-Qiong , Jin, Shan , Liu, Yanglong et al. Enzyme-assisted dynamic extraction as a promising method to produce high-quality fresh tea juice from summer tea leaves . | FOOD CHEMISTRY , 2025 , 486 . |
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Abstract ：
该实验基于感官审评技术和非靶向代谢组学，分析了不同嫩度和工艺龙团凤饼茶风味品质的差异。感官审评结果表明，以单芽、一芽二三叶通过传统洗、蒸、榨、研、造、焙工艺制成的SX-B和SX-L，单芽省略“榨茶”工艺制得的SX-B-BZ，以及单芽通过烤箱干燥的样品SX-B-KX，前三者滋味和香气得分较高，且点茶审评总分均高于第四个样品。香叶酸甲酯具有花香，其含量在SX-B、SX-B-BZ、SX-B-L中无显著差异，且皆显著高于SX-KX。(Z)-3-己烯醇、异丁酸庚酯具有青香和花果香，在SX-L中有较高的ROAV值。茴香脑和胡椒酮在SX-B、SX-B-BZ、SX-B-KX中的贡献作用较大，凸显香料香的品质特征。因此，龙团凤饼茶原料可拓展至一芽二三叶，SX-B-BZ与SX-B无显著差异，可省略“榨茶”工艺，烤箱干燥具有火味，故不建议采取此方式。此外，黄酮醇或黄酮糖苷类等物质在龙团凤饼茶代谢物中占比较大，可能是构成茶汤醇厚滋味的重要物质，茶皂素类含量较高，推测与沫饽品质的形成有关。本试验结果可为创新龙团凤饼茶的加工工艺提供一定的理论依据。
Keyword ：
工艺创新 工艺创新 感官审评 感官审评 非靶向代谢组学 非靶向代谢组学 风味品质 风味品质 龙团凤饼茶 龙团凤饼茶
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| GB/T 7714 | 袁雨薇 , 柳紫琼 , 项文懿 et al. 不同嫩度和加工工艺龙团凤饼茶风味品质差异分析 [J]. | 现代食品科技 , 2025 , 41 (05) : 280-289 . |
| MLA | 袁雨薇 et al. "不同嫩度和加工工艺龙团凤饼茶风味品质差异分析" . | 现代食品科技 41 . 05 (2025) : 280-289 . |
| APA | 袁雨薇 , 柳紫琼 , 项文懿 , 张悌吉 , 叶乃兴 , 金珊 . 不同嫩度和加工工艺龙团凤饼茶风味品质差异分析 . | 现代食品科技 , 2025 , 41 (05) , 280-289 . |
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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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