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学者姓名：孙威江
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Abstract ：
BACKGROUNDWhite tea, an agriculturally distinctive product, exhibits significant aroma variations across different regions. Nevertheless, the mechanisms driving these differences, and distinguishing methods suitable for specific origins, have been scarcely reported. In this study, we analyzed the aroma characteristics and volatile components of 100 white tea samples from ten regions, utilizing sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass spectrometry and chemometrics, then established a discrimination model.RESULTSA total of 66 volatile compounds were identified, with alcohols and esters being the most important. Linalool and geranyl alcohol were common and relatively abundant volatile compounds across all ten regions, significantly contributing to the aroma characteristics of white tea. The relative content of volatile compounds differed notably across regions, where 33 key compounds, including (E)-2-phenylbut-2-enal and methyl 2,5-octadecadiynoate, were crucial for regional prediction. Employing machine learning algorithms, such as random forest and support vector machine for regional prediction, yielded accuracies of 93.33% and 90.00%, respectively.CONCLUSIONThis study unveils new insights into aroma variation in white tea across different origins, proposing an innovative way of origin determination. (c) 2025 Society of Chemical Industry.
Keyword ：
machine learning machine learning region region volatile compounds volatile compounds white tea white tea
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| GB/T 7714 | Zhang, Jialin , Wang, Zhihui , Zhang, Lingzhi et al. Underlying characteristic aroma of white tea from diverse geographical origins and its prediction [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (8) : 4558-4568 . |
| MLA | Zhang, Jialin et al. "Underlying characteristic aroma of white tea from diverse geographical origins and its prediction" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 8 (2025) : 4558-4568 . |
| APA | Zhang, Jialin , Wang, Zhihui , Zhang, Lingzhi , Huang, Wei , Lin, Fuming , Xiao, Chunyan et al. Underlying characteristic aroma of white tea from diverse geographical origins and its prediction . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (8) , 4558-4568 . |
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Honey-scented black tea is highly favored by consumers for its unique flavor; however, the key components and mechanisms underlying its characteristic aroma remain unclear. The aroma characteristics and key components of honey-scented black tea (MXBT), sweet-scented black tea (TXBT), and honey (FM) were elucidated, and an aroma flavor wheel was constructed. J3-Damascenone, phenylacetaldehyde, and linalool oxide I were identified as the primary aroma compounds responsible for the honey-like scent of MXBT. Molecular docking results indicated that these three key compounds contribute to the perception of honey aroma through hydrogen bonding and hydrophobic interactions, with binding energies below -6 kcal/mol. Molecular dynamics simulations confirmed the stability of these interactions. Addition experiments revealed a significant synergistic effect between J3-damascenone and phenylacetaldehyde in enhancing the honey-like attribute, whereas linalool oxide I exhibited limited impact.
Keyword ：
Aroma addition test Aroma addition test GC-O GC-O HS-SPME-GC-MS HS-SPME-GC-MS Molecular docking Molecular docking Molecular dynamics simulations Molecular dynamics simulations
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| GB/T 7714 | Zhang, Peng , Wu, Weiwei , Ma, Bangxing et al. Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis [J]. | FOOD CHEMISTRY , 2025 , 493 . |
| MLA | Zhang, Peng et al. "Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis" . | FOOD CHEMISTRY 493 (2025) . |
| APA | Zhang, Peng , Wu, Weiwei , Ma, Bangxing , Zheng, Changkun , Lin, Qi , Zhao, Xinyi et al. Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis . | FOOD CHEMISTRY , 2025 , 493 . |
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Foam generated during tea‑beverage production affects sensory quality and product stability. This study was conducted to evaluate the effect of silicone‑based defoamer concentration on the aroma profile of the Oolong tea beverage. Tea infusions were treated with defoamer at 5, 25, and 45 mg/kg, and aroma changes were assessed by sensory evaluation, E-nose and HS-SPME-GC-MS analysis. The 5 mg/kg treatment significantly reduced foam height by 94% (P © 2025, The Authors. All rights reserved.
Keyword ：
Electronic nose Electronic nose Odors Odors Sensory aids Sensory aids Sensory analysis Sensory analysis Silicones Silicones Sustainable development Sustainable development Tea Tea
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| GB/T 7714 | Zhang, Weiming , Huang, Yan , Lin, Dongyi et al. Effect of Silicone Defoamer on the Aroma Profile of Oolong Tea Beverage: Integrated Analysis by E-Nose and Hs-Spme-Gc-Ms [J]. | SSRN , 2025 . |
| MLA | Zhang, Weiming et al. "Effect of Silicone Defoamer on the Aroma Profile of Oolong Tea Beverage: Integrated Analysis by E-Nose and Hs-Spme-Gc-Ms" . | SSRN (2025) . |
| APA | Zhang, Weiming , Huang, Yan , Lin, Dongyi , Huang, Shan-Youmei , Fan, Ronghao , Zheng, Changkun et al. Effect of Silicone Defoamer on the Aroma Profile of Oolong Tea Beverage: Integrated Analysis by E-Nose and Hs-Spme-Gc-Ms . | SSRN , 2025 . |
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为进一步探究福建不同地区红茶风味品质特征，本研究以福建省5个不同产地共30份红茶样本为研究材料，通过感官评估、生化成分和香气物质检测结合化学计量学方法分析比较福建不同产地红茶的风味品质成分差异。研究结果表明，福建红茶以薯香、花香和甜香为主，滋味上以醇、甜为主，不同产地红茶风味品质成分有较大差异，武夷红茶茶多酚（17.65%）和茶褐素（7.57%）含量最高，福安红茶可溶性糖（16.45 mg/g）、总黄酮（12.81 mg/g）及茶黄素（0.43%）含量高于其他产地，政和红茶的总儿茶素（21.56 mg/g）及游离氨基酸含量（6.66%）高于其他地区，尤溪红茶茶黄素含量（0.19%）最低。样品中共鉴定出81种香气物质，醇类和酯类是主要的香气化合物，其中芳樟醇、苯乙醇、橙花醇、香叶醇、β-紫罗兰酮、棕榈酸甲酯、香叶基丙酮、水杨酸甲酯和（3E）-3,7-二甲基辛-1,3,6-三烯等9种成分是武夷红茶花果香的关键物质，茉莉酮酸甲酯和α-紫罗兰酮是福安红茶浓郁花香和甜香的赋香成分，正癸醛是福鼎红茶的特征性香气物质，苯甲醛是政和红茶特征性赋香物质。本研究结果综合分析了福建不同产地红茶的风味品质差异成分，进一步丰富了福建红茶风味品质特征的研究理论。
Keyword ：
气味活性值(OAV) 气味活性值(OAV) 福建红茶 福建红茶 顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS) 顶空固相微萃取-气相色谱-质谱联用仪(HS-SPME-GC-MS) 风味品质 风味品质 香气特征 香气特征
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| GB/T 7714 | 肖春燕 , 李晶 , 王治会 et al. 福建不同产地红茶风味品质差异分析 [J]. | 食品工业科技 , 2025 , 46 (05) : 255-266 . |
| MLA | 肖春燕 et al. "福建不同产地红茶风味品质差异分析" . | 食品工业科技 46 . 05 (2025) : 255-266 . |
| APA | 肖春燕 , 李晶 , 王治会 , 何碧云 , 黄维 , 林馥茗 et al. 福建不同产地红茶风味品质差异分析 . | 食品工业科技 , 2025 , 46 (05) , 255-266 . |
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Abstract ：
BACKGROUNDThe flavor profile and product quality of white tea, heavily dependent on its place of origin, significantly influence consumers' purchasing decisions. Quantitative adulteration testing for tea origin has encountered challenges due to the poor performance in random external validation, which has severely hindered the practical application of near-infrared (NIR) technology.RESULTSThis study employs a two-dimensional convolutional neural network (2D-CNN) deep learning model combined with Gramian angular field (GAF) image coding technology (GAF-2D-CNN) to quantitatively detect geographical origin adulteration of white tea using near-infrared spectral (NIRS) data. The results demonstrate that the GAF-2D-CNN model can effectively process raw spectral data and predict the untrained random adulteration ratio data with high accuracy. The average R2 and root mean square error in the external verification of the original data reach 0.9754 and 0.0349, respectively, which meet practical production needs. Moreover, the GAF-2D-CNN significantly outperforms traditional regression models and 1D-CNN models.CONCLUSIONThis study introduces the application of the NIR spectral image coding method in tea regression and highlights the advantages of deep learning image processing in the tea industry. (c) 2025 Society of Chemical Industry.
Keyword ：
geographical adulteration geographical adulteration Gramian angular field Gramian angular field near-infrared spectral image coding near-infrared spectral image coding two-dimensional convolutional neural networks two-dimensional convolutional neural networks
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| GB/T 7714 | Zhang, Peng , Cheng, Jun , Chen, Qinglan et al. Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (11) : 6269-6279 . |
| MLA | Zhang, Peng et al. "Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 11 (2025) : 6269-6279 . |
| APA | Zhang, Peng , Cheng, Jun , Chen, Qinglan , Zheng, Zhiqiang , Wei, Chengjiang , Zou, Tengyue et al. Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (11) , 6269-6279 . |
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近年来，蜜香型、果香型和草本薄荷香型红茶深受消费者的关注与喜爱，但其香气特征的成因亟需深入研究与解析。本研究采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS），结合正交偏最小二乘法判别分析（OPLS-DA）的变量投影重要性值（VIP）和相对香气活性值（ROAV），确认了3种香型红茶的关键挥发性化合物，最终利用分子对接技术探讨关键挥发性化合物与嗅感受体的结合位点和相互作用。结果表明，3种香型红茶的挥发性成分含量存在显著差异，共有13种挥发性化合物被鉴定为导致这些香型差异的关键因素。在蜜香型红茶中，大马士酮、苯甲醛和芳樟醇氧化物Ⅰ是主要贡献挥发性化合物；在果香型红茶中，庚醛、3,6-亚壬基-1-醇、2-庚酮、(E)-柠檬醛和6-甲基-5-庚烯-2-酮起着至关重要的作用；而草本薄荷香型红茶中的清凉感与水杨酸甲酯密切相关。分子对接结果显示，红茶关键挥发性化合物能自发与OR1A1、OR1G1、OR2W1、OR5M3、OR7D4和OR8D1嗅感受体结合，其中OR1A1是感知3种香型特征的关键受体，关键挥发性化合物主要通过激活OR1A1的3个氨基酸残基（TYR258、PHE206和VAL254）而发生氢键和疏水相互作用，从而促进3种香气的展现。本研究揭示了3种香型红茶特征香气形成的原因，为提升红茶风味品质和实现定向加工提供了重要的理论依据。
Keyword ：
分子对接 分子对接 挥发性成分 挥发性成分 独特香型 独特香型 相对香气活性值 相对香气活性值 红茶 红茶
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| GB/T 7714 | 张鹏 , 黄艳 , 魏成江 et al. 基于HS-SPME-GC-MS与分子对接技术的3种香型红茶挥发性成分研究 [J]. | 茶叶科学 , 2025 , 45 (02) : 318-332 . |
| MLA | 张鹏 et al. "基于HS-SPME-GC-MS与分子对接技术的3种香型红茶挥发性成分研究" . | 茶叶科学 45 . 02 (2025) : 318-332 . |
| APA | 张鹏 , 黄艳 , 魏成江 , 郑志强 , 吴伟伟 , 郑昌坤 et al. 基于HS-SPME-GC-MS与分子对接技术的3种香型红茶挥发性成分研究 . | 茶叶科学 , 2025 , 45 (02) , 318-332 . |
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Abstract ：
茶饮料加工过程中产生的大量泡沫会影响产品的质量、稳定性及外观等，了解并掌握泡沫产生的原因及其控制技术，对优化生产流程具有重要作用。系统性阐述了泡沫生成的基本理论，并分析泡沫生成过程中不同因素（如茶叶成分、温度和pH等）的影响，概述了消除泡沫的不同方法、消泡原理，以及在食品领域中常用消泡剂的类别，为茶饮料加工工艺优化提供参考。
Keyword ：
泡沫 泡沫 消泡剂 消泡剂 茶饮料 茶饮料
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| GB/T 7714 | 黄珊由美 , 林东艺 , 马成英 et al. 茶饮料泡沫生成机理及控制技术研究进展 [J]. | 茶叶科学 , 2025 , 45 (02) : 181-190 . |
| MLA | 黄珊由美 et al. "茶饮料泡沫生成机理及控制技术研究进展" . | 茶叶科学 45 . 02 (2025) : 181-190 . |
| APA | 黄珊由美 , 林东艺 , 马成英 , 荣杰峰 , 孙威江 , 黄艳 . 茶饮料泡沫生成机理及控制技术研究进展 . | 茶叶科学 , 2025 , 45 (02) , 181-190 . |
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White Peony Tea (WPT) is valued for its unique flavor and pleasant sensory effects. However, the specific aroma compounds in WPT contributing to this pleasant sensation and the underlying mechanisms remain unclear. This study integrates GC-MS, computational modeling, and sensory evaluation to systematically explore the key pleasant aroma compounds in WPT and their potential mechanisms. Seven key components were identified as eliciting the pleasant sensation of WPT, including cedrol and J3-ionone. These compounds activate human pleasure receptors, influencing neurological pathways to enhance sensory pleasure. Molecular simulations validated the stability of the interactions between the aroma compounds and their targets, specifically cedrol-CHRM4, cedrol-ADORA1, J3-ionone-ADORA2A, and cedrol-MAOB. Sensory evaluation revealed pleasantness scores for these aroma compounds between 2.60 and 6.80, supporting the positive effects on sensory experience. This research provides scientific insight into the relationship between tea aroma and sensory pleasure, providing a foundation for the development of tea products.
Keyword ：
GC-MS GC-MS Molecular docking Molecular docking Molecular simulation Molecular simulation Network pharmacology Network pharmacology Pleasure Pleasure White peony tea White peony tea
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| GB/T 7714 | Wu, Weiwei , Zheng, Zhiqiang , Wang, Zhihui et al. Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC-MS, computational modeling, and sensory evaluation [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 208 . |
| MLA | Wu, Weiwei et al. "Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC-MS, computational modeling, and sensory evaluation" . | FOOD RESEARCH INTERNATIONAL 208 (2025) . |
| APA | Wu, Weiwei , Zheng, Zhiqiang , Wang, Zhihui , He, Biyun , Du, Siqing , Zeng, Wen et al. Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC-MS, computational modeling, and sensory evaluation . | FOOD RESEARCH INTERNATIONAL , 2025 , 208 . |
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Tea plants with distinct leaf colours, such as purple, have attracted attention for their potential economic and flavour-related benefits. To investigate how purple mutations influence aroma composition, we analyzed 64 tea germplasms (Camellia sinensis) with varying degrees of purple pigmentation, integrating microenvironmental data, volatile metabolomics and transcriptomics. Purple tea exhibited reduced accumulation of volatile phenylpropanoids/benzenoids (VPBs), higher surface temperatures and enrichment of stress-responsive genes, leading to increased levels of fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs). We identified CsWRKY70 as a central regulator of aroma biosynthesis, with its expression upregulated under heat stress, activating CsLOX3 and CsTPS13 to promote FADVs and VTs accumulation. These findings demonstrate that purple leaf mutations influence aroma composition by modulating the phenylpropanoid pathway and altering the leaf microenvironment, providing new insights into the interplay between leaf colour, environmental stress and flavour potential in tea plants.
Keyword ：
CsWRKY70 CsWRKY70 leaf colour leaf colour microenvironmental microenvironmental purple tea purple tea transcriptomics transcriptomics volatile compounds volatile compounds
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| GB/T 7714 | Gao, Chenxi , Wang, Zhihui , Chen, Zhuotong et al. Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves [J]. | PLANT CELL AND ENVIRONMENT , 2025 , 48 (10) : 7168-7185 . |
| MLA | Gao, Chenxi et al. "Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves" . | PLANT CELL AND ENVIRONMENT 48 . 10 (2025) : 7168-7185 . |
| APA | Gao, Chenxi , Wang, Zhihui , Chen, Zhuotong , Zhang, Qian , He, Biyun , Zheng, Zhiqiang et al. Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves . | PLANT CELL AND ENVIRONMENT , 2025 , 48 (10) , 7168-7185 . |
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Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), molecular docking, and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool, nerol, and beta-ionone. Notably, isovaleraldehyde, 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors, with binding energies of less than -4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.
Keyword ：
Aroma addition test Aroma addition test Cocoa aroma Cocoa aroma GC-O GC-O HS-SPME-GC-MS HS-SPME-GC-MS Key aroma components Key aroma components Molecular docking Molecular docking White tea White tea
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| GB/T 7714 | Zheng, Zhiqiang , Wu, Weiwei , Wang, Zhihui et al. Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
| MLA | Zheng, Zhiqiang et al. "Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests" . | FOOD RESEARCH INTERNATIONAL 211 (2025) . |
| APA | Zheng, Zhiqiang , Wu, Weiwei , Wang, Zhihui , Zhang, Peng , Ma, Bangxing , Huang, Yan et al. Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests . | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
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