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学者姓名：高水练
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Abstract ：
The impact of seasonal variations on the quality of oolong tea products remains a subject of ongoing exploration. This study delves into the intricate relationships between seasonality, metabolites, and sensory characteristics in finished oolong tea products. Metabolomic data from 266 Tieguanyin oolong tea products harvested in both spring and autumn, along with corresponding sensory evaluations, were acquired. Using OPLS-DA and PLS-DA models with UPLC-QToF/MS data, our findings showed that seasonal effects were notably more pronounced in light-scented Tieguanyin products (lightly-roasted) compared to strong-scented products (moderately-roasted). Furthermore, over half of the identified key seasonal discriminant metabolites happened to be crucial for determining the sensory grade. The study marks the first-time recognition of triterpene saponins as critical factors in determining both the harvest season and the sensory grade of oolong tea. These insights deepen our understanding of the interplays between seasonal variations, metabolites, and sensory attributes in oolong tea products.
Keyword ：
Harvest season Harvest season LCMS LCMS Sensory Sensory Tieguanyin tea Tieguanyin tea Untargeted metabolomics Untargeted metabolomics
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| GB/T 7714 | Zhou, Junling , Gao, Shuilian , Du, Zhenghua et al. Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar [J]. | FOOD CHEMISTRY , 2025 , 462 . |
| MLA | Zhou, Junling et al. "Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar" . | FOOD CHEMISTRY 462 (2025) . |
| APA | Zhou, Junling , Gao, Shuilian , Du, Zhenghua , Jin, Shan , Yang, Zhenbiao , Xu, Tongda et al. Seasonal variations and sensory profiles of oolong tea: Insights from metabolic analysis of Tieguanyin cultivar . | FOOD CHEMISTRY , 2025 , 462 . |
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Epigallocatechin-3-O-gallate (EGCG) is an important ingredient that indicates tea quality and has healthcare functions. Magnesium nutrition can improve the quality and yield of tea plants, but its regulatory role in the biosynthesis of EGCG in tea plants has not been clarified. Herein, we performed a comprehensive analysis of the metabolomics and transcriptomics of the shoots of 'Huangdan' at five magnesium concentrations: L1-L5 (0, 0.15, 0.45, 0.6, and 0.9 mmol/L mg2+, respectively). The results showed that the EGCG content of tea shoots treated with low magnesium concentrations was higher compared to those treated with high magnesium concentrations. The contents of related metabolites such as p-coumaric acid and cyanide in the EGCG synthesis pathway increased in the L4 and L5 treatment groups, while those of dihydroquercetin, dinnamic acid, and epicatechin increased significantly in the L2 and L3 treatment groups. Under the influence of magnesium treatment, the biosynthesis of EGCG was affected by a series of structural genes: CsPAL (HD.01G0005520), HD.02G0024350), Cs4CL (HD.15G0008250, HD.13G0010220), CsDFR (HD.04G0026220), CsANS(HD.12G0016700) with CsaroDE (HD.03G0002480)-positive regulation, and CsPAL (HD.13G0009900, HD.06G0008610), CsC4H (HD.06G0017130), Cs4CL (HD.02G0027390, HD.04G0003270), CsCHS (HD.10G0022640), CsCHI (HD.01G0011100), CsF3 ' H (HD.15G0015490), CsF3 ' 5 ' H (HD.13G0004300), CsANS (HD.07G0023630), and Csaro B (HD.01G0028400) with CsSCPL (HD.01G0041070)-negative regulation. Transcription factors MYB 44 and WRKY 17 may play a key role in EGCG biosynthesis, which is significantly induced by magnesium nutrition in tea tree shoots. This study elucidates the effect of magnesium nutrition on EGCG biosynthesis in tea plants and provides key candidate transcription factors to provide a reference for further research on high-EGCG tea varieties to improve tea quality.
Keyword ：
EGCG biosynthesis EGCG biosynthesis multi-omics multi-omics tea (Camellia sinensis (L.) Kuntze) tea (Camellia sinensis (L.) Kuntze) transcription factors transcription factors WGCNA WGCNA
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| GB/T 7714 | Feng, Zixuan , Li, Zhuan , Yan, Rui et al. Metabolome and Transcriptome Analysis Reveals the Regulatory Effect of Magnesium Treatment on EGCG Biosynthesis in Tea Shoots (Camellia sinensis) [J]. | PLANTS-BASEL , 2025 , 14 (5) . |
| MLA | Feng, Zixuan et al. "Metabolome and Transcriptome Analysis Reveals the Regulatory Effect of Magnesium Treatment on EGCG Biosynthesis in Tea Shoots (Camellia sinensis)" . | PLANTS-BASEL 14 . 5 (2025) . |
| APA | Feng, Zixuan , Li, Zhuan , Yan, Rui , Yang, Nan , Liu, Meichen , Bai, Yueting et al. Metabolome and Transcriptome Analysis Reveals the Regulatory Effect of Magnesium Treatment on EGCG Biosynthesis in Tea Shoots (Camellia sinensis) . | PLANTS-BASEL , 2025 , 14 (5) . |
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The impact of seasonality on the aroma quality of tea has been documented in various tea types, but not specifically in oolong tea. This study is the first to explore the complex relationships between seasonality, volatile compounds, and aroma quality in oolong tea. Using Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS)-based untargeted metabolomics, we analyzed 266 samples of Tieguanyin oolong tea. The data identified linalool, linalool oxides (trans-linalool oxide (furanoid) and trans-linalool oxide (pyranoid)), and their metabolites (diendiol I; hotrienol) as key seasonal discriminants. Four out of the top ten key differential compounds for distinguishing aroma scores were metabolites from fatty acid degradation, namely trans-3-hexenyl butyrate, trans-2-hexenyl hexanoate, hexyl hexanoate, and hexyl 2-methyl butyrate. Approximately one-fifth of the seasonal discriminant volatile compounds were significant in influencing aroma quality. Overall, the impact of seasonality on the aroma quality of finished Tieguanyin oolong tea is marginal. These findings enhance our understanding of the interplay between seasonal variations, volatile composition, and aroma quality in oolong tea.
Keyword ：
aroma quality aroma quality HS-SPME-GC-MS HS-SPME-GC-MS oolong tea oolong tea season season untargeted metabolomics untargeted metabolomics
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| GB/T 7714 | Zheng, Chao , Gao, Shuilian , Wang, Xiaxia et al. The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality [J]. | PLANTS-BASEL , 2025 , 14 (15) . |
| MLA | Zheng, Chao et al. "The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality" . | PLANTS-BASEL 14 . 15 (2025) . |
| APA | Zheng, Chao , Gao, Shuilian , Wang, Xiaxia , Yang, Zhenbiao , Zhou, Junling , Liu, Ying . The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality . | PLANTS-BASEL , 2025 , 14 (15) . |
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The formation mechanisms for different aroma types of Tieguanyin was investigated. In this study, the same fresh leaves were processed into three Tieguanyin samples with distinct aroma types (fresh floral scent, flower and fruit scent, sweet fruity scent). Based on sensory evaluation and metabolomic analysis, the dynamic changes of aroma-and taste-related compounds in three Tieguanyin tea samples during processing process were investigated. Sensory evaluation results demonstrated that subtle variations in processing parameters resulted in distinct flavor types of Tieguanyin. Metabolomic analysis identified 199 taste-related metabolites and 82 aroma-related compounds. The fresh floral-scented Tieguanyin had more catechins and L-theanine. Linalool, 1-octanol, and benzeneacetaldehyde were identified as the key contributors to the overall aroma of Tieguanyin. Short time (340 min) of shaking and heavy fixation (260 degrees C, 5.5 min) produced fresh floral scented Tieguanyin tea. These findings provide a theoretical basis for the comprehensive understanding of flavor formation of Tieguanyin tea.
Keyword ：
Flavor characteristic Flavor characteristic Metabolomics Metabolomics Processing procedure Processing procedure Substance basis Substance basis Tieguanyin Tieguanyin
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| GB/T 7714 | Zeng, Lin , Fu, Yan-Qing , Liu, Jin-Long et al. Dynamic changes in metabolites during the manufacture of three distinct flavor types of Tieguanyin [J]. | FOOD CHEMISTRY , 2025 , 487 . |
| MLA | Zeng, Lin et al. "Dynamic changes in metabolites during the manufacture of three distinct flavor types of Tieguanyin" . | FOOD CHEMISTRY 487 (2025) . |
| APA | Zeng, Lin , Fu, Yan-Qing , Liu, Jin-Long , Li, Yuan-Chao , Gao, Shui-lian , Gao, Ying et al. Dynamic changes in metabolites during the manufacture of three distinct flavor types of Tieguanyin . | FOOD CHEMISTRY , 2025 , 487 . |
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Abstract ：
Processing technology and parameters are very important to the formation of the flavor characteristics of Tieguanyin. In this study, three Tieguanyin samples with different aroma types (fresh floral scent, flower and fruit scent, sweet fruity scent) were obtained by using different process parameters. Based on the sensory evaluation and chromatography-mass spectrometry analysis, the effects of process conditions on the flavor characteristics of Tieguanyin was investigated. The results showed that the combined process of shaking and fixation could effectively alter the flavor characteristics of Tieguanyin. The fresh floral-scented Tieguanyin exhibited the highest levels of catechins and L-theanine. Besides, aroma character impact calculation results demonstrated that linalool, 1-octanol, and benzeneacetaldehyde were the key volatile compounds significantly contributing to the overall aroma of Tieguanyin. These findings could provide a theoretical basis for the comprehensive understanding the quality changes of Tieguanyin during processing. © 2025, The Authors. All rights reserved.
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| GB/T 7714 | Zeng, Lin , Fu, Yan-Qing , Liu, Jin-Long et al. Effects of the Shaking and Fixation Processes on the Flavor Profiles of Tieguanyin and its Formation [J]. | SSRN , 2025 . |
| MLA | Zeng, Lin et al. "Effects of the Shaking and Fixation Processes on the Flavor Profiles of Tieguanyin and its Formation" . | SSRN (2025) . |
| APA | Zeng, Lin , Fu, Yan-Qing , Liu, Jin-Long , Li, Yuan-Chao , Gao, Shui-Lian , Gao, Ying et al. Effects of the Shaking and Fixation Processes on the Flavor Profiles of Tieguanyin and its Formation . | SSRN , 2025 . |
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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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以清香型铁观音为实验材料，通过茶叶感官审评方法和感官属性定量描述分析，构建不同产地清香型铁观音香气及滋味品质风味轮；通过气相色谱-质谱检测、生化成分测定、超高效液相色谱-四极杆飞行时间质谱、计量学统计分析等手段，明确形成清香型铁观音香气和滋味的成分组成；通过相关性分析和回归分析，探究香气和滋味成分与清香型铁观音香气和滋味属性的相关关系；通过呈味物质品评实验验证滋味成分与滋味属性的相关性。结果表明，清香型铁观音的感官品质具有地域特性，香气物质以萜类为主，其次是酯类；含水量、水浸出物含量、茶多酚总量和茶黄素含量是评价清香型铁观音滋味品质的主要生化因子。本研究结果揭示了清香型铁观音香气和滋味的地域特性，解析了清香型铁观音香气和滋味的化学品质。
Keyword ：
关联分析 关联分析 化学构成 化学构成 感官属性 感官属性 清香型铁观音 清香型铁观音 滋味 滋味 香气 香气
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| GB/T 7714 | 何春梅 , 李明金 , 李新月 et al. 清香型铁观音香气与滋味的化学品质解析 [J]. | 食品科学 , 2024 , 45 (15) : 157-167 . |
| MLA | 何春梅 et al. "清香型铁观音香气与滋味的化学品质解析" . | 食品科学 45 . 15 (2024) : 157-167 . |
| APA | 何春梅 , 李明金 , 李新月 , 叶乃兴 , 陈成聪 , 高水练 et al. 清香型铁观音香气与滋味的化学品质解析 . | 食品科学 , 2024 , 45 (15) , 157-167 . |
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为更好地保护、鉴定评价和利用安溪茶树种质资源，采用单核苷酸多态性(SNP)分子标记技术对安溪茶树种质资源的遗传多样性和铁观音衍生品种的遗传关系进行分析，并进行了主坐标分析、层次聚类树分析、种群结构分析和遗传距离分析，此外，还构建了铁观音及其衍生品种的DNA指纹图谱，并计算了其遗传相似系数。结果显示，共筛选出53个适用于鉴定安溪茶树种质资源基因分型的高多态性位点，观测杂合度平均值为0.322,期望杂合度平均值为0.281,说明安溪茶树种质具有较为丰富的遗传多样性；安溪4个乡镇产区茶树群体间的遗传距离在0.068～0.269。供试样品可分为2个组，组Ⅰ主要包括西坪、虎邱和湖上等产区的茶树种质，种质间交流频繁；组Ⅱ主要由福田乡产区的野生型地方茶树种质组成，福田乡茶树种质资源相对集中且独立。DNA指纹图谱可以精准鉴定铁观音及其衍生品种，铁观音衍生品种具有较为丰富的多样性，其中铁观音与金牡丹、紫玫瑰、新选211的遗传相似系数较大。综上，安溪县茶树种质资源多样性丰富，在铁观音衍生品种中，金牡丹、紫玫瑰和新选211与铁观音的遗传相似度更高。
Keyword ：
单核苷酸多态性 单核苷酸多态性 安溪 安溪 种质资源 种质资源 茶树 茶树 遗传多样性 遗传多样性 铁观音衍生品种 铁观音衍生品种
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| GB/T 7714 | 朱艳宇 , 于文涛 , 高水练 et al. 福建安溪茶树种质资源遗传多样性与铁观音衍生品种遗传关系 [J]. | 浙江农业学报 , 2024 , 36 (07) : 1591-1601 . |
| MLA | 朱艳宇 et al. "福建安溪茶树种质资源遗传多样性与铁观音衍生品种遗传关系" . | 浙江农业学报 36 . 07 (2024) : 1591-1601 . |
| APA | 朱艳宇 , 于文涛 , 高水练 , 吕水源 , 王攀 , 靳宛旻 et al. 福建安溪茶树种质资源遗传多样性与铁观音衍生品种遗传关系 . | 浙江农业学报 , 2024 , 36 (07) , 1591-1601 . |
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Mechanization is the inevitable future of tea harvesting, but its impact on tea chemistry and quality remains uncertain. Our study examines untargeted metabolomic data from 185 oolong tea products (Tieguanyin) made from leaves harvested by hand or machine based on UPLC-QToF-MS analysis. The data revealed a minimum 50% loss for over half of the chemicals in the machine-harvested group, including catechins, theaflavin, gallic acid, chlorogenic acid, and kaempferol-3-gluocside. Integrating sensory evaluation, OPLS-DA identified the six most important metabolites as significant contributors to sensory decline caused by harvesting mechanization. Furthermore, our research validates the possibility of using DD-SIMCA modelling with untargeted metabolomic data for distinguishing handpicked from machine-harvested tea products. The model was able to achieve 93% accuracy. This study provides crucial insights into the chemical and sensory shifts during mechanization, along with tools to manage and monitor these changes.
Keyword ：
chemometric chemometric harvesting mechanization harvesting mechanization oolong tea oolong tea quality control quality control sensory sensory untargeted metabolomics untargeted metabolomics UPLS-QToF-MS UPLS-QToF-MS
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| GB/T 7714 | Zhou, Junling , Gao, Shuilian , Du, Zhenghua et al. The Impact of Harvesting Mechanization on Oolong Tea Quality [J]. | PLANTS-BASEL , 2024 , 13 (4) . |
| MLA | Zhou, Junling et al. "The Impact of Harvesting Mechanization on Oolong Tea Quality" . | PLANTS-BASEL 13 . 4 (2024) . |
| APA | Zhou, Junling , Gao, Shuilian , Du, Zhenghua , Xu, Tongda , Zheng, Chao , Liu, Ying . The Impact of Harvesting Mechanization on Oolong Tea Quality . | PLANTS-BASEL , 2024 , 13 (4) . |
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选取美团网上消费者对潮汕茶馆1302条有效评论，利用ROST CM、Ucient和NetDraw软件对其进行文本分析。结果发现：私人社交为潮汕地区茶馆消费的主要消费需求；环境体验是茶馆消费体验感知中最主要因素，其次为人员服务、茶饮功能、社交功能；茶馆消费评论中积极情绪占绝大多数，比例达88.86%；环境体验和消费价格是消费者负面评论中出现频次最高的因素，合计超过50%。此外，消费者对潮汕茶馆总体满意度高，对茶馆环境体验因素最关注，人员服务、茶饮功能、社交功能、消费价格等因素也会影响茶馆消费。
Keyword ：
消费感知 消费感知 消费者 消费者 潮汕地区 潮汕地区 茶馆 茶馆
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| GB/T 7714 | 严昭烁 , 张文哲 , 赵玉涛 et al. 基于美团网评论的潮汕地区茶馆消费体验感知分析 [J]. | 武夷学院学报 , 2024 , 43 (08) : 58-64 . |
| MLA | 严昭烁 et al. "基于美团网评论的潮汕地区茶馆消费体验感知分析" . | 武夷学院学报 43 . 08 (2024) : 58-64 . |
| APA | 严昭烁 , 张文哲 , 赵玉涛 , 刘潇 , 高水练 . 基于美团网评论的潮汕地区茶馆消费体验感知分析 . | 武夷学院学报 , 2024 , 43 (08) , 58-64 . |
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