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学者姓名：黄艳
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Abstract ：
BACKGROUNDWhite tea, an agriculturally distinctive product, exhibits significant aroma variations across different regions. Nevertheless, the mechanisms driving these differences, and distinguishing methods suitable for specific origins, have been scarcely reported. In this study, we analyzed the aroma characteristics and volatile components of 100 white tea samples from ten regions, utilizing sensory evaluation, headspace solid-phase microextraction-gas chromatography-mass spectrometry and chemometrics, then established a discrimination model.RESULTSA total of 66 volatile compounds were identified, with alcohols and esters being the most important. Linalool and geranyl alcohol were common and relatively abundant volatile compounds across all ten regions, significantly contributing to the aroma characteristics of white tea. The relative content of volatile compounds differed notably across regions, where 33 key compounds, including (E)-2-phenylbut-2-enal and methyl 2,5-octadecadiynoate, were crucial for regional prediction. Employing machine learning algorithms, such as random forest and support vector machine for regional prediction, yielded accuracies of 93.33% and 90.00%, respectively.CONCLUSIONThis study unveils new insights into aroma variation in white tea across different origins, proposing an innovative way of origin determination. (c) 2025 Society of Chemical Industry.
Keyword ：
machine learning machine learning region region volatile compounds volatile compounds white tea white tea
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| GB/T 7714 | Zhang, Jialin , Wang, Zhihui , Zhang, Lingzhi et al. Underlying characteristic aroma of white tea from diverse geographical origins and its prediction [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (8) : 4558-4568 . |
| MLA | Zhang, Jialin et al. "Underlying characteristic aroma of white tea from diverse geographical origins and its prediction" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 8 (2025) : 4558-4568 . |
| APA | Zhang, Jialin , Wang, Zhihui , Zhang, Lingzhi , Huang, Wei , Lin, Fuming , Xiao, Chunyan et al. Underlying characteristic aroma of white tea from diverse geographical origins and its prediction . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (8) , 4558-4568 . |
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Honey-scented black tea is highly favored by consumers for its unique flavor; however, the key components and mechanisms underlying its characteristic aroma remain unclear. The aroma characteristics and key components of honey-scented black tea (MXBT), sweet-scented black tea (TXBT), and honey (FM) were elucidated, and an aroma flavor wheel was constructed. J3-Damascenone, phenylacetaldehyde, and linalool oxide I were identified as the primary aroma compounds responsible for the honey-like scent of MXBT. Molecular docking results indicated that these three key compounds contribute to the perception of honey aroma through hydrogen bonding and hydrophobic interactions, with binding energies below -6 kcal/mol. Molecular dynamics simulations confirmed the stability of these interactions. Addition experiments revealed a significant synergistic effect between J3-damascenone and phenylacetaldehyde in enhancing the honey-like attribute, whereas linalool oxide I exhibited limited impact.
Keyword ：
Aroma addition test Aroma addition test GC-O GC-O HS-SPME-GC-MS HS-SPME-GC-MS Molecular docking Molecular docking Molecular dynamics simulations Molecular dynamics simulations
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| GB/T 7714 | Zhang, Peng , Wu, Weiwei , Ma, Bangxing et al. Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis [J]. | FOOD CHEMISTRY , 2025 , 493 . |
| MLA | Zhang, Peng et al. "Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis" . | FOOD CHEMISTRY 493 (2025) . |
| APA | Zhang, Peng , Wu, Weiwei , Ma, Bangxing , Zheng, Changkun , Lin, Qi , Zhao, Xinyi et al. Revealing the characteristic honey-like aroma formation in honey-scented black tea via molecular sensory analysis . | FOOD CHEMISTRY , 2025 , 493 . |
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Foam generated during tea‑beverage production affects sensory quality and product stability. This study was conducted to evaluate the effect of silicone‑based defoamer concentration on the aroma profile of the Oolong tea beverage. Tea infusions were treated with defoamer at 5, 25, and 45 mg/kg, and aroma changes were assessed by sensory evaluation, E-nose and HS-SPME-GC-MS analysis. The 5 mg/kg treatment significantly reduced foam height by 94% (P © 2025, The Authors. All rights reserved.
Keyword ：
Electronic nose Electronic nose Odors Odors Sensory aids Sensory aids Sensory analysis Sensory analysis Silicones Silicones Sustainable development Sustainable development Tea Tea
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| GB/T 7714 | Zhang, Weiming , Huang, Yan , Lin, Dongyi et al. Effect of Silicone Defoamer on the Aroma Profile of Oolong Tea Beverage: Integrated Analysis by E-Nose and Hs-Spme-Gc-Ms [J]. | SSRN , 2025 . |
| MLA | Zhang, Weiming et al. "Effect of Silicone Defoamer on the Aroma Profile of Oolong Tea Beverage: Integrated Analysis by E-Nose and Hs-Spme-Gc-Ms" . | SSRN (2025) . |
| APA | Zhang, Weiming , Huang, Yan , Lin, Dongyi , Huang, Shan-Youmei , Fan, Ronghao , Zheng, Changkun et al. Effect of Silicone Defoamer on the Aroma Profile of Oolong Tea Beverage: Integrated Analysis by E-Nose and Hs-Spme-Gc-Ms . | SSRN , 2025 . |
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本研究以‘肉桂’品种的乌龙茶饮料为对象，结合感官审评、电子鼻和顶空固相微萃取-气相色谱-质谱联用技术，分析不同浓度有机硅消泡剂的消泡、抑泡效果及其对感官风味特征、香气特征的影响。结果表明，低中含量消泡剂可有效降低泡沫高度，缩短消散时间，且相同含量消泡剂产生泡沫前加入效果优于产生泡沫后加入，但含量过高时会引发汤色浑浊、涩感增强及异味产生，导致感官品质劣化；电子鼻传感器W5S（氮氧化合物）、W1S（甲烷等短链烷烃）、W1W（无机硫化物）和W2W（芳香成分、有机硫化物）在不同处理间响应值差异显著；不同含量有机硅消泡剂处理对茶饮料香气成分有显著影响，共鉴定出110种茶叶中香气成分，通过正交偏最小二乘判别分析和Kruskal-Wallis H检验，筛选出26种关键差异香气物质。相对香气活性值分析结果表明，消泡剂处理后，芳樟醇、二氢芳樟醇、苯乙醇、反式-橙花叔醇等香气成分的含量随着消泡剂含量的升高而显著下降，消泡剂显著抑制了上述挥发性物质的释放，并可能改变了茶饮料的整体香气特征。综合泡沫抑制效果与感官平衡，0.005～0.025 g/kg为较优含量范围，可在抑制泡沫的同时较大程度保留茶饮料的风味特征。本研究有助于揭示消泡剂对茶饮料香气的影响机制，为茶饮料生产的质量控制和香气优化提供理论依据。
Keyword ：
有机硅 有机硅 消泡剂 消泡剂 电子鼻 电子鼻 茶饮料 茶饮料 顶空固相微萃取-气相色谱-质谱 顶空固相微萃取-气相色谱-质谱
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| GB/T 7714 | 张伟明 , 黄珊由美 , 樊容昊 et al. 基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响 [J]. | 食品科学 , 2025 , 46 (20) : 1-13 . |
| MLA | 张伟明 et al. "基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响" . | 食品科学 46 . 20 (2025) : 1-13 . |
| APA | 张伟明 , 黄珊由美 , 樊容昊 , 林东艺 , 马成英 , 陈晓兰 et al. 基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响 . | 食品科学 , 2025 , 46 (20) , 1-13 . |
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BACKGROUNDThe flavor profile and product quality of white tea, heavily dependent on its place of origin, significantly influence consumers' purchasing decisions. Quantitative adulteration testing for tea origin has encountered challenges due to the poor performance in random external validation, which has severely hindered the practical application of near-infrared (NIR) technology.RESULTSThis study employs a two-dimensional convolutional neural network (2D-CNN) deep learning model combined with Gramian angular field (GAF) image coding technology (GAF-2D-CNN) to quantitatively detect geographical origin adulteration of white tea using near-infrared spectral (NIRS) data. The results demonstrate that the GAF-2D-CNN model can effectively process raw spectral data and predict the untrained random adulteration ratio data with high accuracy. The average R2 and root mean square error in the external verification of the original data reach 0.9754 and 0.0349, respectively, which meet practical production needs. Moreover, the GAF-2D-CNN significantly outperforms traditional regression models and 1D-CNN models.CONCLUSIONThis study introduces the application of the NIR spectral image coding method in tea regression and highlights the advantages of deep learning image processing in the tea industry. (c) 2025 Society of Chemical Industry.
Keyword ：
geographical adulteration geographical adulteration Gramian angular field Gramian angular field near-infrared spectral image coding near-infrared spectral image coding two-dimensional convolutional neural networks two-dimensional convolutional neural networks
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| GB/T 7714 | Zhang, Peng , Cheng, Jun , Chen, Qinglan et al. Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (11) : 6269-6279 . |
| MLA | Zhang, Peng et al. "Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 11 (2025) : 6269-6279 . |
| APA | Zhang, Peng , Cheng, Jun , Chen, Qinglan , Zheng, Zhiqiang , Wei, Chengjiang , Zou, Tengyue et al. Near-infrared spectroscopy coupled with Gramian angular field two-dimensional convolutional neural network for white tea adulteration detection . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (11) , 6269-6279 . |
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近年来，蜜香型、果香型和草本薄荷香型红茶深受消费者的关注与喜爱，但其香气特征的成因亟需深入研究与解析。本研究采用顶空固相微萃取-气相色谱-质谱联用（HS-SPME-GC-MS），结合正交偏最小二乘法判别分析（OPLS-DA）的变量投影重要性值（VIP）和相对香气活性值（ROAV），确认了3种香型红茶的关键挥发性化合物，最终利用分子对接技术探讨关键挥发性化合物与嗅感受体的结合位点和相互作用。结果表明，3种香型红茶的挥发性成分含量存在显著差异，共有13种挥发性化合物被鉴定为导致这些香型差异的关键因素。在蜜香型红茶中，大马士酮、苯甲醛和芳樟醇氧化物Ⅰ是主要贡献挥发性化合物；在果香型红茶中，庚醛、3,6-亚壬基-1-醇、2-庚酮、(E)-柠檬醛和6-甲基-5-庚烯-2-酮起着至关重要的作用；而草本薄荷香型红茶中的清凉感与水杨酸甲酯密切相关。分子对接结果显示，红茶关键挥发性化合物能自发与OR1A1、OR1G1、OR2W1、OR5M3、OR7D4和OR8D1嗅感受体结合，其中OR1A1是感知3种香型特征的关键受体，关键挥发性化合物主要通过激活OR1A1的3个氨基酸残基（TYR258、PHE206和VAL254）而发生氢键和疏水相互作用，从而促进3种香气的展现。本研究揭示了3种香型红茶特征香气形成的原因，为提升红茶风味品质和实现定向加工提供了重要的理论依据。
Keyword ：
分子对接 分子对接 挥发性成分 挥发性成分 独特香型 独特香型 相对香气活性值 相对香气活性值 红茶 红茶
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| GB/T 7714 | 张鹏 , 黄艳 , 魏成江 et al. 基于HS-SPME-GC-MS与分子对接技术的3种香型红茶挥发性成分研究 [J]. | 茶叶科学 , 2025 , 45 (02) : 318-332 . |
| MLA | 张鹏 et al. "基于HS-SPME-GC-MS与分子对接技术的3种香型红茶挥发性成分研究" . | 茶叶科学 45 . 02 (2025) : 318-332 . |
| APA | 张鹏 , 黄艳 , 魏成江 , 郑志强 , 吴伟伟 , 郑昌坤 et al. 基于HS-SPME-GC-MS与分子对接技术的3种香型红茶挥发性成分研究 . | 茶叶科学 , 2025 , 45 (02) , 318-332 . |
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Abstract ：
茶饮料加工过程中产生的大量泡沫会影响产品的质量、稳定性及外观等，了解并掌握泡沫产生的原因及其控制技术，对优化生产流程具有重要作用。系统性阐述了泡沫生成的基本理论，并分析泡沫生成过程中不同因素（如茶叶成分、温度和pH等）的影响，概述了消除泡沫的不同方法、消泡原理，以及在食品领域中常用消泡剂的类别，为茶饮料加工工艺优化提供参考。
Keyword ：
泡沫 泡沫 消泡剂 消泡剂 茶饮料 茶饮料
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| GB/T 7714 | 黄珊由美 , 林东艺 , 马成英 et al. 茶饮料泡沫生成机理及控制技术研究进展 [J]. | 茶叶科学 , 2025 , 45 (02) : 181-190 . |
| MLA | 黄珊由美 et al. "茶饮料泡沫生成机理及控制技术研究进展" . | 茶叶科学 45 . 02 (2025) : 181-190 . |
| APA | 黄珊由美 , 林东艺 , 马成英 , 荣杰峰 , 孙威江 , 黄艳 . 茶饮料泡沫生成机理及控制技术研究进展 . | 茶叶科学 , 2025 , 45 (02) , 181-190 . |
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Tea plants with distinct leaf colours, such as purple, have attracted attention for their potential economic and flavour-related benefits. To investigate how purple mutations influence aroma composition, we analyzed 64 tea germplasms (Camellia sinensis) with varying degrees of purple pigmentation, integrating microenvironmental data, volatile metabolomics and transcriptomics. Purple tea exhibited reduced accumulation of volatile phenylpropanoids/benzenoids (VPBs), higher surface temperatures and enrichment of stress-responsive genes, leading to increased levels of fatty acid-derived volatiles (FADVs) and volatile terpenoids (VTs). We identified CsWRKY70 as a central regulator of aroma biosynthesis, with its expression upregulated under heat stress, activating CsLOX3 and CsTPS13 to promote FADVs and VTs accumulation. These findings demonstrate that purple leaf mutations influence aroma composition by modulating the phenylpropanoid pathway and altering the leaf microenvironment, providing new insights into the interplay between leaf colour, environmental stress and flavour potential in tea plants.
Keyword ：
CsWRKY70 CsWRKY70 leaf colour leaf colour microenvironmental microenvironmental purple tea purple tea transcriptomics transcriptomics volatile compounds volatile compounds
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| GB/T 7714 | Gao, Chenxi , Wang, Zhihui , Chen, Zhuotong et al. Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves [J]. | PLANT CELL AND ENVIRONMENT , 2025 , 48 (10) : 7168-7185 . |
| MLA | Gao, Chenxi et al. "Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves" . | PLANT CELL AND ENVIRONMENT 48 . 10 (2025) : 7168-7185 . |
| APA | Gao, Chenxi , Wang, Zhihui , Chen, Zhuotong , Zhang, Qian , He, Biyun , Zheng, Zhiqiang et al. Integrated Volatile Metabolomics and Transcriptomics Analyses Revealed the Regulatory Mechanism of Aroma Compound Synthesis Induced by Microenvironmental Changes in Purple Tea Leaves . | PLANT CELL AND ENVIRONMENT , 2025 , 48 (10) , 7168-7185 . |
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研制了一种新型茶渣基摩擦纳米发电机（Tearesiduepowderbasedtriboelectricnanogenerator,TRP-TENG），并以其为基础开发了智慧风力监测装置。以不同发酵程度的茶渣超微粉末作为摩擦膜材料，制备了不同的摩擦纳米发电机，通过水平往复冲压平台测试比较其电输出性能差异，寻找TRP-TENG的最佳材料并进行器件的优化。进一步对优化后的TRP-TENG进行频率响应、负载特性、可持续性和供电能力等方面的测试和分析，评估其在风力监测装置中的应用可行性。试验结果表明，以白茶茶渣作为材料开发的TRP-TENG电输出性能最优，其开路电压和短路电流分别可达9.1 V和4.4μA，且具备一定的稳定性；白茶茶渣的茶多酚、儿茶素组分含量较高，茶色素含量较低，对应的TRP膜具有疏松多孔的凹凸表面微结构，能够有效增加接触面积，有助于提高TENG的电输出性能。该TRP-TENG可以适应多种振动频率工作环境，并且在外接电阻为50 M?时，电输出功率达108.0μW；在驱动频率为3 Hz时，可同时点亮5颗串联的商业LED灯，在10μF的电容充电5 min后，能使电子计时器连续工作15 s。以4个串联的TRP-TENG为基础部件开发的自供能风力监测装置对风速具有较明显的响应灵敏度，可适用于智慧农业系统。
Keyword ：
摩擦纳米发电机 摩擦纳米发电机 智慧农业 智慧农业 能源收集 能源收集 自供能传感器 自供能传感器 茶渣 茶渣
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| GB/T 7714 | 林东艺 , 黄冲 , 王未名 et al. 茶渣基摩擦纳米发电机的性能优化及风力监测系统应用研究 [J]. | 茶叶科学 , 2025 , 45 (01) : 121-132 . |
| MLA | 林东艺 et al. "茶渣基摩擦纳米发电机的性能优化及风力监测系统应用研究" . | 茶叶科学 45 . 01 (2025) : 121-132 . |
| APA | 林东艺 , 黄冲 , 王未名 , 黄艳 , 冯新凯 . 茶渣基摩擦纳米发电机的性能优化及风力监测系统应用研究 . | 茶叶科学 , 2025 , 45 (01) , 121-132 . |
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Cocoa aroma is a pleasant and highly market-accepted aroma type in white tea, yet its underlying key aroma components remain unclear. In this study, sensory quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), molecular docking, and aroma addition tests were employed to elucidate the aroma characteristics and aroma profile of cocoa aroma white tea (CCWT), traditional white tea (WT) and cocoa beans (CC), and then construct a comprehensive aroma flavor wheel. It was observed that CCWT consists of a composite aroma dominated by Cocoa aroma, accompanied by flowery, sweet, and herbal aroma. Ten compounds were identified as key aroma constituents in CCWT, including linalool, nerol, and beta-ionone. Notably, isovaleraldehyde, 2-methylbutyraldehyde, and phenylacetaldehyde were identified as the primary aroma components contributing to the cocoa aroma. Molecular docking results revealed that 3 key aroma components generate cocoa aroma through hydrogen bonding and hydrophobic interactions with olfactory receptors, with binding energies of less than -4 kcal/mol. The addition tests indicated that isovaleraldehyde and 2-methylbutyraldehyde primarily contribute to the cocoa aroma in CCWT, while phenylacetaldehyde likely enhances this aroma through synergistic effects with other compounds. This research provides essential scientific support for enhancing white tea quality and guiding product development. A solid foundation has been established to facilitate sustainable growth of the broader tea industry.
Keyword ：
Aroma addition test Aroma addition test Cocoa aroma Cocoa aroma GC-O GC-O HS-SPME-GC-MS HS-SPME-GC-MS Key aroma components Key aroma components Molecular docking Molecular docking White tea White tea
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| GB/T 7714 | Zheng, Zhiqiang , Wu, Weiwei , Wang, Zhihui et al. Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
| MLA | Zheng, Zhiqiang et al. "Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests" . | FOOD RESEARCH INTERNATIONAL 211 (2025) . |
| APA | Zheng, Zhiqiang , Wu, Weiwei , Wang, Zhihui , Zhang, Peng , Ma, Bangxing , Huang, Yan et al. Molecular sensory basis of the unique "cocoa aroma" in white tea: An integrated study combining HS-SPME-GC-MS, GC-O, molecular docking, and addition tests . | FOOD RESEARCH INTERNATIONAL , 2025 , 211 . |
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