Hongzheng Lin

Key Laboratory Of Tea Science
Fuzhou, 350002, China

Last Updated: 09/26/2026

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Found 24 publications

Integrated metabolomic, transcriptomic, and proteomic analyses reveal changes in the non-volatile metabolite profile of LED light-withered oolong tea.

Integrated metabolomic, transcriptomic, and proteomic analyses reveal changes in the non-volatile metabolite profile of LED light-withered oolong tea.

Journal: Food chemistry

Published: March 17, 2026

Water stress influences aroma fate: The critical role of Zuoqing environmental relative humidity in oolong tea processing.

Water stress influences aroma fate: The critical role of Zuoqing environmental relative humidity in oolong tea processing.

Journal: Food research international (Ottawa, Ont.)

Published: September 17, 2025

Mechanism and dynamic evolution of LED irradiation on volatile metabolites: A novel strategy for optimizing aroma quality in innovative black tea.

Mechanism and dynamic evolution of LED irradiation on volatile metabolites: A novel strategy for optimizing aroma quality in innovative black tea.

Journal: Food chemistry

Published: June 10, 2025

Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Camellia sinensis).

Exploring the taste code of light-withered tea: the mechanism of nonvolatile metabolite changes in LED light-withered oolong tea (Camellia sinensis).

Journal: Food chemistry: X

Published: March 17, 2025

Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea.

Metabolomics analysis reveals dynamic changes of volatile and non-volatile metabolites during the scenting process of jasmine tea.

Journal: Food chemistry: X

Published: March 10, 2025

Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste.

Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste.

Journal: Food chemistry: X

Published: February 01, 2025

Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis).

Multi-omics analysis of the mechanisms of abundant theacrine and EGCG3"Me in tea (Camellia sinensis).

Journal: BMC plant biology

Published: December 10, 2024

Airflow: A double-edged sword in shaping white tea quality.

Airflow: A double-edged sword in shaping white tea quality.

Journal: Food chemistry: X

Published: December 07, 2024

From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering.

From water migration to aroma development: Revealing the influence of environmental airflow on the aroma of white tea during withering.

Journal: Food chemistry

Published: November 28, 2024

Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea.

Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea.

Journal: Food chemistry: X

Published: November 09, 2024

Pan-Genome of Jasminum sambac Reveals the Genetic Diversity of Different Petal Morphology and Aroma-Related Genes.

Pan-Genome of Jasminum sambac Reveals the Genetic Diversity of Different Petal Morphology and Aroma-Related Genes.

Journal: Molecular ecology resources

Published: October 14, 2024

Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves.

Another inner truth of shaking: Water migration and transformation-advanced physicochemical alterations in tea leaves.

Journal: Food chemistry

Published: August 28, 2024

Showing 1-12 of 24

Last Updated: 09/26/2026