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学者姓名：郝志龙
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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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为探究不同摊放程度对枸杞芽叶茶风味品质的影响，本研究以D、G两个单株为试验材料，对不同摊放程度按绿茶工艺加工的枸杞芽叶茶进行感官品质、类黄酮、水浸出物、氨基酸、糖类物质、有机酸及挥发性物质分析。结果表明，D、G单株摊放至含水率55%加工的枸杞芽叶茶感官品质综合评分（D55%、G55%）高于含水率50%和60%摊放叶加工的茶样（D50%、D60%、G50%、G60%），其中D55%具有花果香，甜香，滋味甜醇的特点，G55%具有花果香，略带甜香，滋味醇和回甘显的特点。与含水率50%和60%加工的茶样相比，含水率55%的摊放程度有利于枸杞芽叶茶中水浸出物、氨基酸、糖类物质和脂肪酸的积累，降低类黄酮、水溶性二元酸和羟基多元羧酸物质含量，促进二氢猕猴桃内酯等具有愉悦性气味的香气物质积累。综上，D、G单株均适合用含水率55%的摊放程度加工枸杞芽叶茶，为枸杞芽叶茶品质提升提供参考。
Keyword ：
品质分析 品质分析 摊放程度 摊放程度 枸杞芽叶茶 枸杞芽叶茶 风味物质 风味物质 香气物质 香气物质
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| GB/T 7714 | 潘冠均 , 段淋渊 , 赵嘉科 et al. 摊放程度对枸杞芽叶茶风味品质的影响 [J]. | 食品工业科技 , 2025 , 46 (04) : 117-126 . |
| MLA | 潘冠均 et al. "摊放程度对枸杞芽叶茶风味品质的影响" . | 食品工业科技 46 . 04 (2025) : 117-126 . |
| APA | 潘冠均 , 段淋渊 , 赵嘉科 , 帅平 , 戴国礼 , 田维素 et al. 摊放程度对枸杞芽叶茶风味品质的影响 . | 食品工业科技 , 2025 , 46 (04) , 117-126 . |
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乌龙茶优异的品质风味与其独特的加工技术密不可分。为全面了解2024年度乌龙茶加工产业技术发展动态，文章从乌龙茶产业现状、工艺技术及生产设备等方面对2024年度国内外乌龙茶相关文献、专利进行整理归纳。结果表明，2024年乌龙茶加工研究对象以福建乌龙茶为主，集中解析了乌龙茶特征品质的化学成因，揭示了加工技术与品质代谢物间的关系及代谢物形成机制，进一步明确了各加工工艺中的关键代谢物及其分子机制，为优化乌龙茶加工技术提供理论依据。在加工机械方面，智能化、数字化等创新性乌龙茶生产设备相继研发，为促进乌龙茶产业发展提供了技术装备支撑。文章建议未来乌龙茶加工技术应向数字化、智能化、定向化方向迈进，以推动乌龙茶产业高质量发展。
Keyword ：
乌龙茶 乌龙茶 产业技术现状 产业技术现状 分子机制 分子机制 加工工艺 加工工艺 品质成分 品质成分 设备 设备
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| GB/T 7714 | 孔维艺 , 赵嘉科 , 张芳婷 et al. 2024年我国乌龙茶品质与加工技术研究进展 [J]. | 中国茶叶 , 2025 , 47 (07) : 19-28 . |
| MLA | 孔维艺 et al. "2024年我国乌龙茶品质与加工技术研究进展" . | 中国茶叶 47 . 07 (2025) : 19-28 . |
| APA | 孔维艺 , 赵嘉科 , 张芳婷 , 刘凯龙 , 张泽楷 , 张雨平 et al. 2024年我国乌龙茶品质与加工技术研究进展 . | 中国茶叶 , 2025 , 47 (07) , 19-28 . |
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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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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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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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Shaking, essential in oolong tea production, is becoming an innovative method to impart floral fragrance. Research on shaking primarily concentrates on biological underpinnings, including modifications in gene expression and stress-triggered enzymatic catalysis, and consequent physicochemical properties. Water phase and distribution, reshaped by shaking and affected the biological and physicochemical alterations of tea leaves, is always ignored. This work utilized TEM, LF-NMR, UPLC-QqQ-MS, and GC-TOF-MS to explore physicochemical alterations during shaking. Results revealed shaking induced stomatal opening, water migration from stems to leaf veins, and a reduction in free water, transformed into bound water. Mechanical stimulation disrupted cell microstructures, including vacuoles, chloroplasts, and cell walls, releasing precursors and enzyme substrates. Shaking triggered intracellular physicochemical reactions that decreased polyphenols, amino acids, chlorophyll, and carotenoids, while increasing organic acids and sugars. Also catalyzed the synthesis of aromatic compounds like (E)-nerolidol, beta-ionone epoxide, and alpha-farnesene, shaping the floral-fruity aroma and mellow taste of tea.
Keyword ：
Physicochemical reaction Physicochemical reaction Shaking Shaking Tea Tea Transformation Transformation Water migration Water migration
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| GB/T 7714 | Hao, Zhilong , Wang, Jinyuan , Zhuang, Jiayun et al. Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves [J]. | FOOD CHEMISTRY , 2025 , 467 . |
| MLA | Hao, Zhilong et al. "Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves" . | FOOD CHEMISTRY 467 (2025) . |
| APA | Hao, Zhilong , Wang, Jinyuan , Zhuang, Jiayun , Feng, Xinyu , Lv, Helin , Feng, Jiao et al. Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves . | FOOD CHEMISTRY , 2025 , 467 . |
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Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive "Cong flavor"-a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using the PanelCheck software, with significant F-value levels >5% confirming the panel's discriminative capacity for key "Cong flavor" attributes. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the "Cong flavor" of LCSX. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) analysis revealed 36 key aroma-active compounds, among which theaspirone (OAV = 500.05, ACI = 37%, R-woody = 0.82), delta-decalactone (OAV = 65.6, ACI = 4.3%, R-woody = 0.77), and 2-acetylpyrrole (OAV = 163, ACI = 9%, R-rice = 0.74) were identified as the contributors to the woody and rice-like notes of LCSX based on odor activity values and correlation analyses. Molecular docking results demonstrated that these compounds spontaneously bind to multiple olfactory receptors, with binding affinity <=-5.0 kcal/mol, providing insights into their roles in human aroma perception: theaspirone to OR8D1; delta-decalactone to OR1E2, OR5M3, OR7D4, OR7G1, OR8D1 and OR8G1; and 2-acetylpyrrole to OR1E2, OR1G1, OR5M3, OR7D4, OR7G1, OR8D1, and OR8G1. This study enhances our understanding of the formation of distinctive aroma qualities in oolong tea and establishes a foundation for further research into its sensory and chemical properties.
Keyword ：
GC-O-MS GC-O-MS Laocong Shuixian Laocong Shuixian odor-active compounds odor-active compounds oolong tea oolong tea
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| GB/T 7714 | Zheng, Yucheng , Zhang, Yuping , Ou, Xiaoxi et al. The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian" [J]. | FOODS , 2025 , 14 (10) . |
| MLA | Zheng, Yucheng et al. "The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian"" . | FOODS 14 . 10 (2025) . |
| APA | Zheng, Yucheng , Zhang, Yuping , Ou, Xiaoxi , Li, Qiuming , Huang, Huiqing , Zhang, Jianming et al. The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian" . | FOODS , 2025 , 14 (10) . |
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The smoky scent is the most distinctive feature for Souchong black tea. To reduce the dependence on pinewood in the smoking process of Souchong black tea, it is crucial to find an effective alternative smoking material. Five black tea samples were prepared via using specially designed fuel rods as the smoking material in this study. Sensory analysis showed that DS (smoking at the drying stage) had the most favorable aroma, featuring a pleasant smoky aroma with floral and fruity notes. 69 volatile compounds were detected in five tested samples. Key volatiles such as beta-caryophyllene, nerolidol, guaiacol, and alpha-terpineol, known for their woody or smoky aroma, were prominent in both DS and TS (the traditional Lapsang Souchong process) samples (OAV > 1, VIP > 1 and P < 0.05). However, DS exhibited significantly lower concentration of these volatiles than TS, giving it a more pleasant aroma. Additionally, phenylethyl alcohol and alpha-farnesene were characteristic volatiles in FS (smoking at the fermentation stage) and DS, imparting a sweet, mildly smoky aroma. Therefore, using these specialized fuel rods to smoking process at drying stage is an optimal method for processing Souchong black tea. These findings provide a theoretical foundation for stabilizing Souchong black tea quality, promoting green and low-carbon tea production methods.
Keyword ：
Aroma Aroma Smoking material Smoking material Souchong black tea Souchong black tea Tea processing Tea processing
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| GB/T 7714 | Tian, Weisu , Feng, Jiao , Wang, Jinyuan et al. Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea [J]. | FOOD CHEMISTRY-X , 2025 , 25 . |
| MLA | Tian, Weisu et al. "Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea" . | FOOD CHEMISTRY-X 25 (2025) . |
| APA | Tian, Weisu , Feng, Jiao , Wang, Jinyuan , Lin, Hongzheng , Chen, Qianlian , Zhuang, Jiayun et al. Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea . | FOOD CHEMISTRY-X , 2025 , 25 . |
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Environmental airflow is an important factor affecting withering, primarily influencing the development of white tea's aroma. To examine how the aroma of white tea develops under the effect of environmental airflow during withering, tea shoots exposed to airflow (0.5 +/- 0.2 m/s) were sampled and analyzed for water distribution, antioxidant enzyme activity, and volatiles content. The results indicated that environmental airflow hastened the evaporation of free water from witheing leaves during the pre-withering stage, facilitated the transformation of free water to bound water, stimulated antioxidant enzyme activity. Additionally, volatiles associated with green and grassy notes in white tea were dramatically reduced, including 3-hexen-1-ol, methyl salicylate, and (Z)-3- hexen-1-ol acetate. In contrast, volatiles responsible for floral and fruity scents, including linalool and nerolidol, became more concentrated. These findings provide important theoretical insights into increasing white tea manufacturing efficiency and quality.
Keyword ：
Aroma formation Aroma formation Camellia sinensis Camellia sinensis Environmental airflow Environmental airflow White tea White tea Withering Withering
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| GB/T 7714 | Feng, Jiao , Ye, Shuping , Wang, Jinyuan et al. From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering [J]. | FOOD CHEMISTRY , 2025 , 479 . |
| MLA | Feng, Jiao et al. "From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering" . | FOOD CHEMISTRY 479 (2025) . |
| APA | Feng, Jiao , Ye, Shuping , Wang, Jinyuan , Wu, Junyang , Zhao, Jiake , Tian, Weisu et al. From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering . | FOOD CHEMISTRY , 2025 , 479 . |
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