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Liangyu Wu

Fujian Agriculture and Forestry University

Fujian Road

Fuzhou, 350002

China

  • Fujian Agriculture and Forestry University

SCHOLARLY PAPERS

4

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67

TOTAL CITATIONS

0

Scholarly Papers (4)

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1.

Partitioning of Flavor Precursors: Comparative Analysis of Leaf and Stem Contributions During Oolong Tea Processing

Number of pages: 48 Posted: 30 Jul 2025
Yang Wu, Wei Wang, Jing Huang, Qiuru Zhang, Qiujing Ming, Yunfei Hu and Liangyu Wu
Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University and Fujian Agriculture and Forestry University
Downloads 32 (1,290,922)

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Tieguanyin tea, various portions of tea shoots, metabolites accumulation, taste formation

2.

Dynamic Changes in Glycosidically Bound Volatiles and Flavor Components During the Wuyi Rock Tea Roasting Process Revealed by GC‒MS/UPLC‒MS and UHPLC‒Q‒Exactive/MS

Number of pages: 45 Posted: 27 Sep 2025
Yun Sun, Zongjie Wu, Xinru Yu, He Jihang, Jingjing Liang, Hao Yunzhi, Qiuming Li, Shouyue Cheng, Liangyu Wu, Hongzheng Lin and Yucheng Zheng
Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, affiliation not provided to SSRN, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, affiliation not provided to SSRN, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University and Wuyi University
Downloads 22 (1,424,331)

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Roasting degree, Wuyi rock tea (WRT), Glycosidically bound volatiles (GBVs), Aroma, flavor quality

3.

Optimizing Flavor Quality in Zhao'an Baxian Oolong Tea Through Enhanced Turning-over process

Number of pages: 55 Posted: 20 Feb 2026
Yunfei Hu, Wenya Liu, Ronghua Huang, Xinyu Zeng, Jing Huang, Qiuru Zhang, Zhilong Hao, Yue Zhang and Liangyu Wu
Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University and Fujian Agriculture and Forestry University
Downloads 10 (1,555,090)

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Oolong tea processing optimization, turning-over intensity, environmental stress response, sensory profile enhancement, Flavor improvement

4.

Effect of Temperature  on the Quality of Pomelo Flower-Scented White Tea During the Scenting Process

Number of pages: 41 Posted: 09 Jun 2026
Zhilong Hao, Ping Shuai, Yiman Guo, Kexin Lin, Linling He, Ya Su, Xiaoyu Zhang, Chaohu Xiao, Liangyu Wu, Xiangxiang Huang, Yanli Zhang and Tingting Deng
Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Northeastern University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, affiliation not provided to SSRN, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, Fujian Agriculture and Forestry University, affiliation not provided to SSRN and Fujian Agriculture and Forestry University
Downloads 3

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pomelo flower-scented white tea, scenting temperature, Tea processing, Tea quality