1. 代表论文

（1） 2024，FoodChemistry，Understanding thedynamic changes of volatile and non-volatile metabolites in black tea duringprocessing by integrated volatolomics and UHPLC-HRMS analysis，IF=8.8，第一作者

（2）2024，Food Chemistry: X，Evaluation of the quality grade ofCongou black tea by the fusion of GC-E-Nose, E-tongue, and E-eye，IF=6.5，通讯作者

（3）2024，Food Chemistry: X，Volatolomics-assistedcharacterization of the key odorants in green off-flavor black tea and theirdynamic changes during processing，IF=6.5，第一作者

（4）2024，Food ResearchInternational，Comprehensiveinvestigation on the dynamic changes of volatile metabolites in fresh scentgreen tea during processing by GC-E-Nose, GC–MS, and GC × GC-TOFMS，IF=7.0，通讯作者

（5）2023，FoodChemistry，Characterizationof the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MSand aroma recombination and investigation of the dynamic changes and aromaformation during processing，IF=8.8，通讯作者

（6）2023，LWT-FoodScience and Technology，Volatileprofile characterization during the drying process of black tea by integratedvolatolomics analysis，IF=6，通讯作者

（7）2022，FoodChemistry，Insight into aromadynamic changes during the whole manufacturing process of chestnut-like aromagreen tea by combining GC-E-Nose, GC-IMS, and GC × GC-TOFMS，IF=8.8，第一作者（高被引论文）

（8）2022，Food Control，Characterization of N,O-heterocyclesin green tea during the drying process and unraveling the formation mechanism，IF=6.0，第一作者

（9）2022，LWT-Food Science andTechnology，Characterization of the key aromacompounds in black teas with different aroma types by using gas chromatographyelectronic nose, gas chromatography-ion mobility spectrometry, and odoractivity value analysis，IF=6.0，共同第一

（10）2022，LWT-Food Science and Technology，Characterization of the keydifferential volatile components indifferent grades of Dianhong Congou teainfusions by the combination of sensory evaluation, comprehensivetwo-dimensional gas chromatography-time-of-flight mass spectrometry, and odoractivity value，IF=6.0，共同第一

（11）2022，LWT-Food Science and Technology，Aroma quality evaluation ofDianhong black tea infusions by the combination of rapid gas phase electronicnose and multivariate statistical analysis，IF=6.0，共同第一

（12）2022，LWT-Food Science and Technology，Aroma dynamic characteristicsduring the drying process of greentea by gas phase electronic nose and gaschromatography-ion mobility spectrometry，IF=6.0，第一作者

（13）2021，Journal of Food Science，Rapid characterization of thevolatile profiles in Pu-erh tea by gas phase electronic nose andmicrochamber/thermal extractor combined with TD-GC-MS，IF=3.693，第一作者

（14）2020，Food Research International，Quantitation of pyrazines inroasted green tea by infrared-assisted extraction coupled to headspacesolid-phase microextraction in combination with GC-QqQ-MS/MS，IF=6.475，第一作者

（15）2020，Food ResearchInternational，Aroma dynamiccharacteristics during the process of variable-temperature final firing ofCongou black tea by electronic nose and comprehensive two-dimensional gas chromatographycoupled to time-of-flight mass spectrometry，IF=6.475，第一作者

（16）2018，LWT-Food Science and Technology，Rapid profiling of volatilecompounds in green teas using Micro-Chamber/Thermal Extractor combined withthermal desorption coupled to gas chromatography-mass spectrometry followed bymultivariate statistical analysis，IF=3.714，第一作者

2. 代表性专利

（1）2024，中国，发明专利，ZL2021 1 1268862.9，基于多源信息融合技术的滇红工夫茶汤综合品质客观量化评价方法，第一申请人

（2）2022，中国，发明专利，ZL202110308942.6，一种基于快速气相电子鼻技术的滇红工夫茶汤香气品质客观评价方法，第一申请人

（3）2022，中国，发明专利，ZL202111047144.9，一种快速、精准定量绿茶中氮氧杂环类化合物的检测方法及绿茶干燥程度评价方法，第一申请人

（4）2022，中国，发明专利，ZL202010552801.4，一种快速无损监测绿茶干燥过程中香气品质动态变化的方法，第一申请人（已转化许可）

（5）2022，中国，发明专利，ZL201910138720.7，一种提高绿茶栗香品质的方法及制备得到的栗香绿茶，第一申请人

（6）2020，中国，发明专利，ZL 201810635481.1，一种炒青绿茶中吡嗪类化合物的检测方法，第一申请人

（7）2020，中国，发明专利，ZL201711278162.1，一种快速测定茶叶香气成分的方法，第一申请人（已转化许可）

  3. 代表性学术奖励

（1）作为主要执行人参与的科研项目《栗香绿茶特征香气形成机理及标准化加工关键技术研究》获得第七届中国茶叶学会科技创新二等奖（4/10）

（2）作为通讯作者发表在《食品科学》2020年第41期上的论文《基于HS-SPME/GC×GC-TOFMS/OAV不同栗香特征绿茶关键香气组分研究》被评为2022年度“领跑者5000—中国精品科技期刊顶尖学术论文（F5000）”

（3）论文“Insight into aroma dynamic changesduring the whole manufacturing process of chestnut-like aroma green tea bycombining GC-E-Nose, GC-IMS, and GC × GC-TOFMS”荣获“浙江省青年科技工作者优秀论文”

（4）论文“Aroma dynamic characteristics duringthe process of variable-temperature final firing of Congou black tea by electronicnose and comprehensive two-dimensional gas chromatography coupled to time-of-flightmass spectrometry”荣获“第十届茶学青年科学家论坛”优秀墙报

（5）论文“Rapidprofiling of volatile compounds in green teas using Micro-Chamber/ThermalExtractor combined with thermal desorption coupled to gas chromatography-massspectrometry followed by multivariate statistical analysis”荣获“第八届茶学青年科学家论坛”优秀论文