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学者姓名：叶乃兴
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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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Oolong and green teas are two types of tea with distinct aroma characteristics primarily shaped by their processing methods, yet the influence and contribution of cultivar differences remain insufficiently understood. This research applied HS-SPME-GC-MS to identify 239 volatile compounds in fresh leaves of 15 green tea (GT) and 16 oolong tea (OT) cultivars, originating from various provinces. PCA and OPLS-DA showed a clear separation between GT and OT. Using the criteria of VIP > 1 and p © 2025, The Authors. All rights reserved.
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| GB/T 7714 | Wang, Pengjie , Lei, Xiaomei , Yan, Jiawei et al. Aromatic Markers and Differences between Green and Oolong Teas: Insights from 31 Representative Cultivars [J]. | SSRN , 2025 . |
| MLA | Wang, Pengjie et al. "Aromatic Markers and Differences between Green and Oolong Teas: Insights from 31 Representative Cultivars" . | SSRN (2025) . |
| APA | Wang, Pengjie , Lei, Xiaomei , Yan, Jiawei , Xiao, Yezi , Lei, Wenlong , Fan, Wenmin et al. Aromatic Markers and Differences between Green and Oolong Teas: Insights from 31 Representative Cultivars . | 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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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, sensory evaluation, high performance liquid chromatography (HPLC), high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) and headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) were employed to analyze the major flavor components of different aroma types of Anxi Huangjingui tea. The results indicated that Anxi Huangjingui tea had an intense aroma as well as a mellow and sweet aftertaste. Each type of Anxi Huangjingui tea had their own unique sensory characteristics. Specifically, the light-aroma type had a long-lasting refreshing fruity aroma and a fresh, mellow, sweet, and brisk aftertaste, whereas the strong-aroma type had a strong sweet aroma and a heavy, mellow, sweet, and brisk aftertaste. A total of 61 differential aroma compounds were identified between the two aroma types. The light-aroma type showed significantly higher aroma character impact (ACI) values for methyl heptenone, methyl salicylate, hexanal, and isoamyl alcohol than did the strong-aroma type. Combining this finding with their odor activity values (OAV), we inferred that the above four compounds were key contributors to fresh, floral, and fruity aromas. Meanwhile, dehydrolinalool, myrtenol, 2,5-dimethyl-3-ethylpyrazine, 2-acetyl-3-methylpyrazine, limonene, and crocinaldehyde exhibited significantly higher ACI values in the strong-aroma type, indicating that these compounds may contribute to baked, floral, and fruity aroma characteristics. This study provides a scientific basis for understanding the flavor characteristics of Anxi Huangjingui tea with different aroma characteristics. © 2025 Chinese Chamber of Commerce. All rights reserved.
Keyword ：
Flavor compounds Flavor compounds Gas chromatography Gas chromatography High performance liquid chromatography High performance liquid chromatography Medicinal chemistry Medicinal chemistry Tea Tea
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| GB/T 7714 | Ren, Weiwei , Zhang, Yuhang , Zheng, Yucheng et al. Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea [J]. | Food Science , 2025 , 46 (5) : 263-271 . |
| MLA | Ren, Weiwei et al. "Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea" . | Food Science 46 . 5 (2025) : 263-271 . |
| APA | Ren, Weiwei , Zhang, Yuhang , Zheng, Yucheng , Chen, Wenxian , Lin, Hongzheng , Xu, Mengting et al. Flavor Quality of Different Aroma Types of Anxi Huangjingui Tea . | Food Science , 2025 , 46 (5) , 263-271 . |
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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 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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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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【目的】揭示‘金牡丹’茶的主要品质特征及其春、夏、秋3季中不同茶类（红茶、乌龙茶、白茶、黄茶及绿茶）的主要品质成分差异情况，探究不同茶季金牡丹茶主要特征代谢物间的关联特性以及可用于区分不同茶季的主要代谢物。【方法】以不同茶季的金牡丹鲜叶制成的红茶、乌龙茶、黄茶、白茶及绿茶为供试材料，基于生化测定、高效液相色谱法以及AQC(6-aminoquinolyl-N-hydroxysuccinimidyl carbamate)衍生液质联用法对供试茶样的生化成分进行测定分析。【结果】金牡丹夏茶的茶多酚和儿茶素含量高于其他茶季。而春茶中氨基酸含量最高，夏茶最低。金牡丹茶的儿茶素组成以EGC、EGCG、ECG及GC为主。相关性分析表明，不同茶季中特征性代谢物间显著相关。基于OPLS-DA判别模型，在不同茶季的金牡丹红茶、乌龙茶、白茶、黄茶及绿茶中分别筛选出12、15、15、17、17种差异代谢产物，这些代谢物可作为区分春、夏、秋茶的潜在标志。【结论】本研究明确了金牡丹茶在不同茶类和茶季中的滋味品质化学特征，揭示其不同茶季的主要特征代谢物的变化规律，为提升金牡丹鲜叶原料的利用率及优化金牡丹茶品质提供科学依据。
Keyword ：
品质成分 品质成分 滋味 滋味 茶季 茶季 茶类 茶类 金牡丹 金牡丹
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| GB/T 7714 | 唐梦婷 , 廖献盛 , 张文敬 et al. 不同茶季‘金牡丹’五大类茶主要品质成分差异分析 [J]. | 福建农业学报 , 2025 , 40 (02) : 158-170 . |
| MLA | 唐梦婷 et al. "不同茶季‘金牡丹’五大类茶主要品质成分差异分析" . | 福建农业学报 40 . 02 (2025) : 158-170 . |
| APA | 唐梦婷 , 廖献盛 , 张文敬 , 魏明秀 , 吴先寿 , 徐梦婷 et al. 不同茶季‘金牡丹’五大类茶主要品质成分差异分析 . | 福建农业学报 , 2025 , 40 (02) , 158-170 . |
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Jasmine (Jasminum sambac) is globally renowned for its distinct fragrance and ornamental appeal, existing primarily in three floral morphologies: single-petal, double-petal and multi-petal. De novo sequencing and chromosome-level genome assembly were performed on two distinct jasmine varieties: 'Yuanye' double-petal and 'Bijian' multi-petal jasmines. These assemblies, along with three previously published genomes, were integrated to construct a pan-genome framework that comprehensively encompasses both the core and variable genomic components of jasmine. A substantial number of structural variations (SVs) and single nucleotide polymorphisms (SNPs) had been identified, of which 89.5% were insertions/deletions (size >= 50 bp), whereas gene families also exhibited significant contractions and expansions, revealing the high complexity and dynamics of the jasmine genomes. Comparative genomic approaches further revealed multiple transcription factor families associated with aromatic biosynthesis, floral organogenesis and environmental adaptability. Key genes involved in the formation of jasmine scent, with a particular focus on the variation in copy number and expression levels of critical enzyme genes responsible for the production of four major volatile terpenoids and benzyl acetate, thereby elucidating the genetic basis of jasmine aroma diversity. Additionally, within the MADS-box gene family, the PI and AP3 subfamilies are hypothesized to play crucial roles in the development of floral organs. Through the integration of these comprehensive data, a pan-genome website for jasmine was developed to facilitate data download and visualise genomic variations via a genome browser (). In summary, this work provides valuable genomic resources for the genetic enhancement and marker-assisted breeding of jasmine.
Keyword ：
Jasminum sambac Jasminum sambac pan-genome pan-genome structural variations structural variations terpene synthase terpene synthase
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| GB/T 7714 | Fan, Wenmin , Liao, Zhenyang , Gu, Mengya et al. Pan-Genome of Jasminum sambac Reveals the Genetic Diversity of Different Petal Morphology and Aroma-Related Genes [J]. | MOLECULAR ECOLOGY RESOURCES , 2025 , 25 (7) . |
| MLA | Fan, Wenmin et al. "Pan-Genome of Jasminum sambac Reveals the Genetic Diversity of Different Petal Morphology and Aroma-Related Genes" . | MOLECULAR ECOLOGY RESOURCES 25 . 7 (2025) . |
| APA | Fan, Wenmin , Liao, Zhenyang , Gu, Mengya , Zhang, Yuhang , Lei, Wenlong , Zhang, Yingao et al. Pan-Genome of Jasminum sambac Reveals the Genetic Diversity of Different Petal Morphology and Aroma-Related Genes . | MOLECULAR ECOLOGY RESOURCES , 2025 , 25 (7) . |
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