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学者姓名：叶乃兴
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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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本研究采用感官评价、高效液相色谱、高效液相色谱-串联质谱及顶空固相微萃取-气相色谱-质谱对不同香型安溪黄金桂中的主要风味品质成分进行分析。结果表明，安溪黄金桂具有“芬芳四溢、味醇甘美”的特征，不同香型安溪黄金桂的感官品质各具特色，清香型黄金桂花果香清鲜持久、滋味鲜醇甘爽；浓香型黄金桂焙香浓郁有甜感、滋味浓醇甘爽。两种香型黄金桂共筛选出61种差异香气物质。基于气味活性值分析及香气特征影响（aroma character impact,ACI）值进一步分析，发现清香型黄金桂的甲基庚烯酮、水杨酸甲酯、正己醛和异戊醇的ACI值显著高于浓香型，推测上述物质为呈现清香、花香和果香的关键特征香气物质；浓香型黄金桂中的脱氢芳樟醇、桃金娘烯醇、2,5-二甲基-3-乙基吡嗪、2-乙酰基-3-甲基吡嗪、柠檬烯和藏红花醛ACI值显著高于清香型，推测上述物质为呈现烘焙香、花香和果香的关键特征香气物质。本研究初步探明了不同香型安溪黄金桂品质化学特征及其香气形成的物质基础，可为阐明安溪黄金桂风味品质特征提供科学依据。
Keyword ：
安溪黄金桂 安溪黄金桂 滋味 滋味 香型 香型 香气 香气
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| GB/T 7714 | 任卫威 , 张宇航 , 郑玉成 et al. 不同香型安溪黄金桂风味品质解析 [J]. | 食品科学 , 2025 , 46 (05) : 263-271 . |
| MLA | 任卫威 et al. "不同香型安溪黄金桂风味品质解析" . | 食品科学 46 . 05 (2025) : 263-271 . |
| APA | 任卫威 , 张宇航 , 郑玉成 , 陈文贤 , 林宏政 , 徐梦婷 et al. 不同香型安溪黄金桂风味品质解析 . | 食品科学 , 2025 , 46 (05) , 263-271 . |
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【目的】探究不同年份福州茉莉大白毫香气感官品质与香气成分的差异，为确定茉莉花茶保质期和最佳品饮期提供理论参考。【方法】通过感官审评和定量描述法评价茉莉花茶香气感官品质；采用顶空固相微萃取-气相色谱-质谱联用技术（headspace solid-phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS），对2021年、2022年、2023年生产的茉莉大白毫的香气成分进行测定。【结果】2023年茉莉大白毫香气品质最好，2021年茉莉大白毫因鲜灵度快速降低导致香气品质降低。2023年茉莉大白毫香气总量最高，为5 846.79μg·g
Keyword ：
年份 年份 福州 福州 茉莉大白毫 茉莉大白毫 香气成分 香气成分
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| GB/T 7714 | 王芳 , 潘蓉 , 陆芳清 et al. 不同年份福州茉莉大白毫香气品质比较分析 [J]. | 福建农业学报 , 2025 , 40 (04) : 387-395 . |
| MLA | 王芳 et al. "不同年份福州茉莉大白毫香气品质比较分析" . | 福建农业学报 40 . 04 (2025) : 387-395 . |
| APA | 王芳 , 潘蓉 , 陆芳清 , 叶乃兴 , 王月 , 汪思佳 et al. 不同年份福州茉莉大白毫香气品质比较分析 . | 福建农业学报 , 2025 , 40 (04) , 387-395 . |
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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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‘福鼎大白茶’是中国茶树育种的骨干亲本。本研究利用高通量微流体SNP芯片技术对‘福鼎大白茶’及其后代共30份茶树品种资源进行SNP基因分型，分析‘福鼎大白茶’及其衍生品种的遗传关系。结果表明，SNP标记多态性信息指数、观测杂合度、期望杂合度、固定指数和次等位基因频率的平均值分别为0.511、0.453、0.372、-0.181和0.291。经过对多态性信息进行统计分析，筛选获得适用于遗传关系分析的72对高特异性引物，并构建DNA指纹图谱。进一步对茶树材料进行层次聚类，明确了30份‘福鼎大白茶’及其衍生品种间的亲缘关系。其中‘福鼎大白茶’和‘春雨2号’的亲缘关系最近；由福建省农业科学院茶叶研究所育成的7个福云系列品种均聚为一支。本研究通过高通量的SNP基因分型，可有效地区分鉴定‘福鼎大白茶’衍生品种并分析其亲缘关系，为茶树骨干亲本材料的选择和合理利用提供参考依据。
Keyword ：
SNP SNP 亲缘关系 亲缘关系 福鼎大白茶 福鼎大白茶 茶树(Camellia sinensis) 茶树(Camellia sinensis) 衍生品种 衍生品种
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| GB/T 7714 | 樊晓静 , 于文涛 , 王泽涵 et al. 基于EST-SNP的‘福鼎大白茶’及其衍生品种的遗传关系分析 [J]. | 分子植物育种 , 2025 , 23 (05) : 1503-1511 . |
| MLA | 樊晓静 et al. "基于EST-SNP的‘福鼎大白茶’及其衍生品种的遗传关系分析" . | 分子植物育种 23 . 05 (2025) : 1503-1511 . |
| APA | 樊晓静 , 于文涛 , 王泽涵 , 林浥 , 刘财国 , 蔡春平 et al. 基于EST-SNP的‘福鼎大白茶’及其衍生品种的遗传关系分析 . | 分子植物育种 , 2025 , 23 (05) , 1503-1511 . |
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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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为进一步探究茶树器官的功能特异性，本研究对茶树品种‘福建水仙’的不同器官进行转录组测序。结果显示：在芽、嫩叶、老叶、花、茎和根样品中分别获得117、114、85、505、168、540个特异表达基因。进一步对器官特异表达基因进行GO和KEGG功能富集分析，其中与蛋白质代谢相关的蛋白质输出途径在芽、嫩叶、老叶、茎和根中显著富集，包含SEC63、SEC61A、SRP72、SRPRB和SRP14等9个蛋白编码基因。泛素介导的蛋白水解途径在芽、花和根中显著富集，UBE3C、UBE2J1、UBE2N,UBE2D和UBE2G1等调控ubiquitin连接酶、泛素结合酶、自由基复合体和Cu17复合物。植物激素信号转导途径在根中显著富集，GID1和PYL分别调控赤霉素受体和脱落酸受体。本研究表明，蛋白质输出途径在叶片器官中表达并受到不同发育时期的影响，泛素介导的蛋白水解途径和植物激素信号转导途径可使茶树高效地改变蛋白质组分，调节胁迫反应，从而保证发育可塑性和环境适应性。
Keyword ：
功能分析 功能分析 特异表达 特异表达 福建水仙 福建水仙 茶树 茶树 转录组 转录组
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| GB/T 7714 | 刘财国 , 于文涛 , 王鹏杰 et al. 基于转录组学的茶树品种‘福建水仙’器官特异性分析 [J]. | 分子植物育种 , 2025 , 23 (04) : 1140-1153 . |
| MLA | 刘财国 et al. "基于转录组学的茶树品种‘福建水仙’器官特异性分析" . | 分子植物育种 23 . 04 (2025) : 1140-1153 . |
| APA | 刘财国 , 于文涛 , 王鹏杰 , 王泽涵 , 谷梦雅 , 叶乃兴 . 基于转录组学的茶树品种‘福建水仙’器官特异性分析 . | 分子植物育种 , 2025 , 23 (04) , 1140-1153 . |
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To explore the taste characteristics and flavor characteristics of Baiyun 0492 white tea, Fuyun 6 was used as a comparison to describe and analyze the taste of the tea by the standard tea sensory evaluation method and quantitative descriptive analysis. A total of 1083 nonvolatile metabolites were identified by ultrahigh-performance liquid chromatography and mass spectrometry (UPLC-MS-MS). N-Feruloyl tyramine, with strong biological activity, may be the specific metabolite of Baiyun 0492 white tea, and 3,4,5-tricaffeoylquinic acid, with a bitter taste, may be the specific metabolite of Fuyun 6 white tea. Most of the different metabolite contents were negatively correlated with the Baiyun 0492 and Fuyun 6 white tea grades. KEGG metabolic pathway analysis showed that Baiyun 0492 and Fuyun 6 white teas had higher enrichment levels of flavonoids, caffeine, amino acids and carbohydrate-related metabolic pathways. Correlation analysis using widely targeted metabolomics and quantitative taste description showed that most flavonoid differences and some amino acid and phenolic acid differences were significantly positively correlated with bitterness and astringency, including quercetin-3-o-rhamnoside (quercetin), L-arginine, 3,4,5-tricaffioylquinic acid, and neochlorogenic acid. Some soluble sugars were positively correlated with sweetness, including D-maltose and D-sucrose, which were the key taste components of Baiyun 0492 and Fuyun 6. These metabolites may be responsible for the taste characteristics of Baiyun 0492, which is characterized as sweet and mellow, while the taste of Fuyun 6 is mainly mellow. In this study, a wide range of targeted metabolomics techniques were used to screen out different metabolites related to the quality of Baiyun 0492 and Fuyun 6 white teas, providing a reference for clarifying the quality characteristics of Baiyun 0492.
Keyword ：
flavor characteristics flavor characteristics metabolomics metabolomics new tea tree stain new tea tree stain taste characteristics taste characteristics
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| GB/T 7714 | Yu, Ying , Liang, Zijun , Zhang, Lei et al. Widely Targeted Metabolomics Reveals the Quality Characteristics of a New Tea Cultivar, 'Baiyun 0495' [J]. | FOODS , 2025 , 14 (13) . |
| MLA | Yu, Ying et al. "Widely Targeted Metabolomics Reveals the Quality Characteristics of a New Tea Cultivar, 'Baiyun 0495'" . | FOODS 14 . 13 (2025) . |
| APA | Yu, Ying , Liang, Zijun , Zhang, Lei , Chen, Zhizhi , Zhao, Yixuan , Chen, Qiang et al. Widely Targeted Metabolomics Reveals the Quality Characteristics of a New Tea Cultivar, 'Baiyun 0495' . | FOODS , 2025 , 14 (13) . |
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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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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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