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学者姓名：金珊
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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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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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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 ：
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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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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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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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 explore the dynamic changes in 'Round leaf' jasmine tea (RT) during the scenting process, targeted metabolomics and HS-SPME-GC-MS were used to identify the non-volatile and volatile compounds, and compare them with double-petal jasmine tea (DT). The analysis of taste activity values indicated that Asp, Thea, and Glu played significant roles in shaping the flavor profile of RT. The volatile compounds methyl anthranilate, benzyl acetate, linalool, indole, methyl benzoate and methyl salicylate were the key aroma compounds of jasmine tea. The volatiles (E)-3-hexenyl acetate, (E)-beta-ocimene and benzeneacetaldehyde significantly contributed to the elegance and freshness of RT. Additionally, the aroma compounds in RT reached saturation during the fourth scenting process (S4). Notably, RT reached better quality in S4 while DT reached better quality in S5. It can provide a scientific basis for the optimization of RT quality and its application in production.
Keyword ：
Aroma Aroma Jasmine tea Jasmine tea Metabolomics Metabolomics Scenting process Scenting process Taste Taste
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| GB/T 7714 | Gu, Mengya , Zhang, Yuhang , Weng, Qiuhang et al. Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea [J]. | FOOD CHEMISTRY-X , 2025 , 28 . |
| MLA | Gu, Mengya et al. "Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea" . | FOOD CHEMISTRY-X 28 (2025) . |
| APA | Gu, Mengya , Zhang, Yuhang , Weng, Qiuhang , Weng, Wenfeng , Ren, Weiwei , Jin, Shan et al. Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea . | FOOD CHEMISTRY-X , 2025 , 28 . |
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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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