XuYong quan（Ph.D., Prof,）

Current Position: Professor

Tea Research Institute, Chinese Academy of Agricultural Sciences, China

Email Address:yqx33@126.com, ORCID: 0000-0001-9774-4310

Summary

Yongquan Xu is a professor from Tea Research Institute, Chinese Academy of Agricultural Sciences (TRICAAS). He received his Ph.D in Food Science and Technology, and graduated from Zhejiang Gongshang University. Then he works at TRICAAS in Hangzhou from 2006, and promoted to be a professor in 2018. During October 2015 to April 2016, he worked at FST in National University of Singapore as a visiting scientist. His present research interests are focusing on flavor chemistry and functional characteristic of tea leaves, and the application of tea functional ingredients in food. He has published over 80 papers in English, and has about 40 issued patents.

Education Background

2015，PH.D.in Food Science and Technology, Zhejiang University, China

2006，B.Sc. In Food Science and Technology, Zhejiang Gongshang University,China

Work Experiences

2006.06-2009.12   research assistant    TRICAAS

2010.01-2014.12   assistant professor   TRICAAS

2015.01-2017.12   associate professor   TRICAAS

2018.01-          professor          TRICAAS

Research Experiences

Research Grants

  • General project of The National Natural Science Foundation of China: Research on the influence mechanism of calcium ions on the flavor effect of green tea catechin (32272368),2023-2026, host;
  • Key research and development projects of Zhejiang Province: Key technology and product research and development of high-value utilization of abandoned tea picking resources (2022C02033),2023- 2026, host;
  • Zhejiang Provincial Team Commissioner Project: Panan County Tea Industry Team Science and Technology Commissioner, 2020-2024, host;
  • General projects of National Natural Science Foundation of China: Research on the Formation mechanism of Tea Soup (31872709), 2019-2022, host;
  • Sub-project of Key RESEARCH and development project of Zhejiang Province: Key technology of biological enzyme oriented catalysis based on fresh tea leaves and development and utilization technology of special flavor drinks (2019C02072-2), 2019-2021, host;
  • Zhejiang Province Major Agricultural Technology Collaborative Promotion Plan: Research and demonstration of key technologies of tea milling and matcha processing,Promotion (2018XTTGCY02-06),2019-2021, host;
  • Zhejiang Provincial Outstanding Youth Fund: Basic Research on the Taste Effect and Regulation of Green Tea (LR17C160001), 2017-2020;
  • General projects of Key Science and technological Innovation Team of Zhejiang Tea Industry: Research and Product Development of tea juice (2011R50024), 2012-2015, host;
  • National Natural Science Foundation of China: Basic Research on the chemical effect of "returning to sweet" in tea Soup (31101248), 2012- 2014, host;
  • Basic research expenses of central public welfare Research institutes: Research on key Processing Technology of catechin Beverage (0032011019), 2011, host;
  • Science and Technology Funding Project of Chinese Academy of Agricultural Sciences: Research on key technology of high-theaflavin instant black tea processing based on liquid fermentation of fresh leaves, 2010;
  • Key Development Laboratory of Processing and Quality Control of Tea and Beverage Plant Products of Ministry of Agriculture: Research on irreversible precipitation chemical composition and formation path of green tea soup (2010K1004), 2010- 2011, host.

Leadership, Management and Knowledge Transfer Experiences

1.《A processing method to improve the taste of Oolong tea》and other four patents transferred 5 million yuan;

  1. 《A processing method of alcoholic tea concentrate》and other two patents were licensed to implement 3 million yuan;
  2. 《A floral black tea beverage processing method》transfer of 1.2 million yuan;
  3. Three patents including 《A control method of tea juice taste Quality》were licensed for 1 million yuan.

 

Membership of Scientific Societies

  1. Vice Chairman and Secretary-General of Youth Working Committee, China Tea Society;
  2. Chinese Society of Agriculture Specialty Branch, Standing member;
  3. Zhejiang Food Society, executive director and deputy chairman of the Youth Working Committee.

 

 

Contributions to Scientific Society

Editor/Reviewer for international scientific journals/funding bodies

Journal of the Science of Food and Agriculture, Associate Editor；

Beverage Plant Research, Associate Editor；

Foods, Editorial Board；

Journal of Integrative Agriculture, Youth Editorial Board；

 

Publications

Over 100 publications. A full list of journal publications could be found at: Yong-Quan XU | Professor | Research profile (researchgate.net)

Selected journal publications

  1. Ye, J. H., Fang, Q. T., Zeng, L., Liu, R. Y., Lu, L., Dong, J. J., Yin, J. F., Liang, Y. R., Xu, Y. Q.*, & Liu, Z. H.* (2023). A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics. Critical Reviews in Food Science and Nutrition, 1-22.
  2. Cao, Q. Q., Wang, J. Q., Chen, J. X., Wang, F., Gao, Y., Granato, D., Zhang, X., Yin, J. F., & Xu, Y. Q.* (2022). Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design. npj Science of Food, 6(1), 25.
  3. Xu, Y., Gao, Y., & Yin, J. (2023). Editorial-advances in tea chemistry, flavor, safety and health. Food Chemistry, 405, 134712.
  4. Liang, S., Wang, F., Granato, D., Zhong, X., Xiao, A., Ye, Q., Li, L., Zou, C.*, Yin, J., & Xu, Y.* (2023). Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages. Food Chemistry, 402, 134201.
  5. Zeng, L., Jin, S., Xu, Y. Q., Granato, D., Fu, Y. Q.*, Sun, W. J., Yin, J. F., & Xu, Y. Q.* (2022). Exogenous stimulation-induced biosynthesis of volatile compounds: Aroma formation of oolong tea at postharvest stage. Critical Reviews in Food Science and Nutrition, 1-11.
  6. Liang, S., Wang, F., Chen, J., Granato, D., Li, L., Yin, J., & Xu, Y.* (2022). Optimization of a tannase-assisted process for obtaining teas rich in theaflavins from Camellia sinensis leaves. Food Chemistry: X, 13, 100203.
  7. Wang, J., Fu, Y.*, Granato, D., Yu, P., Yin, J., Zeng, L., & Xu, Y.* (2022). Study on the color effects of (-)-epigallocatechin-3-gallate under different pH and temperatures in a model beverage system. Food Control, 139, 109112.
  8. Liang, S., Gao, Y., Fu, Y., Chen, J., Yin, J., & Xu, Y.* (2022). Innovative technologies in tea-beverage processing for quality improvement. Current Opinion in Food Science, 47, 100870.
  9. Ye, J., Ye, Y., Yin, J., Jin, J., Liang, Y., Liu, R., Tang, P., & Xu, Y.* (2022). Bitterness and astringency of tea leaves and products: Formation mechanism and reducing strategies. Trends in Food Science & Technology, 123, 130-143.
  10. Wang, J., Fu, Y.*, Chen, J., Wang, F., Feng, Z., Yin, J., Zeng, L., & Xu, Y.* (2022). Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods. Food Chemistry, 380, 132217.
  11. Cao, Q., Fu, Y., Liu, Y., Qin, Y., Chen, J., Yin, J., & Xu, Y.* (2022). A targeted and nontargeted metabolomics study on the oral processing of epicatechins from green tea. Food Chemistry, 378, 132129.
  12. Liang, S., Granato, D., Zou, C., Gao, Y., Zhu, Y., Zhang, L., Yin, J., Zhou, W., & Xu, Y.* (2021). Processing technologies for manufacturing tea beverages: From traditional to advanced hybrid processes. Trends in Food Science & Technology, 118, 431-446.
  13. Cao, Q., Wang, F., Wang, J., Chen, J., Yin, J., Li, L., Meng, F., Cheng, Y., & Xu, Y.* (2021). Effects of brewing water on the sensory attributes and physicochemical properties of tea infusions. Food Chemistry, 364, 130235.
  14. Mao, Y. L., Wang, J. Q., Chen, G. S., Granato, D., Zhang, L., Fu, Y. Q., Gao, Y., Yin, J.* F., Luo, L. X., & Xu, Y. Q.* (2021). Effect of chemical composition of black tea infusion on the color of milky tea. Food Research International, 139, 109945.
  15. Zhang, L., Cao, Q. Q., Granato, D., Xu, Y. Q.*, & Ho, C. T. (2020). Association between chemistry and taste of tea: a review. Trends in Food Science & Technology.