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Journal of Tea Science ›› 2020, Vol. 40 ›› Issue (2): 143-156.doi: 10.13305/j.cnki.jts.2020.02.001

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Research Progress of Tea Aroma Based on CiteSpace Visual Analysis

YIN Xia1,2,3,4, HUANG Jian'an1,3, HUANG Jing2,4, BAO Xiaocun2,4, ZHOU Lingyun2,4, LI Wei2,4, LIU Hongyan2,4, ZHANG Shuguang2,4*, LIU Zhonghua1,3*   

  1. 1. Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, Changsha 410128, China;
    2. Tea of Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
    3. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
    4. Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China
  • Received:2019-10-25 Revised:2019-12-15 Online:2020-04-15 Published:2020-04-20

Abstract: In this paper, the literatures collected by WOS (Web of science) and CNKI from 1979-2019 were taken as the research object. CiteSpace's bibliometric method was used to analyze the aroma quality of tea from the aspects of age, author, institution, country, research hotspot, evolution trend, etc. The results show that the literatures of tea aroma research had a significant growth trend since 2006. Currently, a stable core group of authors had been formed but there were little cooperation among these groups. China had the largest research influence in this field, followed by Japan and the United States. The hot research areas mainly focused on the following topics: the mechanism of aroma formation, the extraction and detection methods of aroma substances, and the key aroma compounds. According to the time zone map, the research progress and development stage of tea aroma at present were pointed out.

Key words: tea, aroma, CiteSpace, visualization, knowledge map, progress, hotspots

CLC Number: