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学者姓名：叶乃兴
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Abstract ：
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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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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Theacrine and epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3"Me) are notable secondary metabolites in tea (Camellia sinensis), celebrated for their unique flavors and significant health effects. Theacrine has a mild effect on nerve stimulation, while EGCG3"Me exhibits better stability, higher oral bioavailability and stronger biological activity. However, tea plant varieties naturally rich in both theacrine and EGCG3"Me are rare. This study unveils a unique tea variety 'Anxi kucha', which is abundant in both theacrine and EGCG3"Me. Through integrated transcriptome-proteome-metabolome analysis, SAMS3, APRT1, IMPDH, and TCS1 were identified as critical enzymes for theacrine synthesis; while CHI1, CHI2, FLS2 and LAR1 were key for EGCG3"Me synthesis. Additionally, transcription factor analysis revealed that MYB4 and bHLH74 were positively correlated with the contents of theacrine and EGCG3"Me. This study provides valuable materials for further exploring theacrine and EGCG3"Me in tea plants, and establishes a theoretical basis for their biosynthesis.
Keyword ：
Anxi Kucha Anxi Kucha Camellia sinensis Camellia sinensis epigallocatechin-3-O-(3-O-methyl) gallate epigallocatechin-3-O-(3-O-methyl) gallate Metabolic pathways Metabolic pathways Proteomics Proteomics Theacrine Theacrine transcriptomics transcriptomics
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| GB/T 7714 | Zhu, Yanyu , Gu, Mengya , Yu, Wentao et al. Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis) [J]. | BMC PLANT BIOLOGY , 2025 , 25 (1) . |
| MLA | Zhu, Yanyu et al. "Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis)" . | BMC PLANT BIOLOGY 25 . 1 (2025) . |
| APA | Zhu, Yanyu , Gu, Mengya , Yu, Wentao , Liao, Longhua , Gao, Shuilian , Wang, Shuyan et al. Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis) . | BMC PLANT BIOLOGY , 2025 , 25 (1) . |
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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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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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‘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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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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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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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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【目的】分析福建玳瑁山脉茶树种质资源的亲缘关系和遗传多样性，并构建其DNA指纹图谱，为玳瑁山脉茶树种质资源的保护、鉴定和利用提供参考依据。【方法】利用SNP分子标记对83份玳瑁山脉茶树种质资源进行亲缘关系和遗传多样性分析。利用GenAlEx 6.503计算遗传距离，并进行主坐标分析（PCoA）。运用MEGA 5.05和DARwin 6.0构建层次聚类树。利用Structure 2.3.4进行群体结构分析，使用Clumpp 1.1.2和Distruct 1.1绘制种群结构图，并构建DNA指纹图谱。【结果】从83份玳瑁山茶树种质资源中筛选出51个多态性高的SNP位点，用于鉴定玳瑁山脉茶树种质资源的基因分型。83份玳瑁山茶树种质资源的Shannon’s信息指数（I）平均为0.530，观测杂合度（Ho）平均为0.312，期望杂合度（He）平均为0.352，固定指数（F）平均为0.122，次等位基因频率（MAF）平均为0.261。83份玳瑁山脉茶树种质资源可分为4个产区，基本上每个产区茶树种质均可单独聚为组群，新罗产区和漳平产区的茶树种质各自较独立聚集，上杭产区和连城产区的茶树种质交流较密切。不同产区种群间遗传分化系数（F
Keyword ：
SNP分子标记 SNP分子标记 亲缘关系 亲缘关系 玳瑁山脉 玳瑁山脉 茶树 茶树 遗传多样性 遗传多样性
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| GB/T 7714 | 贵文静 , 于文涛 , 刘玲玉 et al. 基于SNP分子标记的福建玳瑁山脉茶树种质遗传多样性分析及DNA指纹图谱构建 [J]. | 南方农业学报 , 2025 , 56 (01) : 160-168 . |
| MLA | 贵文静 et al. "基于SNP分子标记的福建玳瑁山脉茶树种质遗传多样性分析及DNA指纹图谱构建" . | 南方农业学报 56 . 01 (2025) : 160-168 . |
| APA | 贵文静 , 于文涛 , 刘玲玉 , 罗华标 , 罗钦 , 朱艳宇 et al. 基于SNP分子标记的福建玳瑁山脉茶树种质遗传多样性分析及DNA指纹图谱构建 . | 南方农业学报 , 2025 , 56 (01) , 160-168 . |
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