个人简介

王超，男，河南周口人，高级工程师，天津科技大学发酵工程专业博士，湖南农业大学博士后，于2023年作为湖南农业大学神农学者青年英才B类引进，就职于湖南农业大学园艺学院茶学系。

主要从事茶叶深加工技术及品质化学研究，先后主持国家自然科学基金青年基金项目、中国博士后科学基金面上资助、中国博士后科学基金特别资助、湖南省自然科学基金青年基金项目和湖湘青年英才科技创新类资助，以第一作者或通讯作者在Food Chemistry，Food Chemistry: X，Food Research   international，Trends in Food   Science & Technology等期刊上发表SCI论文10余篇，开发速溶茶产品4款，累计销售额超3亿元。

教育工作经历

·               2023.08-至今 湖南农业大学茶学专任教师

·               2023.01-2023.07云南天士力帝泊洱生物茶集团有限公司技术总监

·               2020.09-2022.12湖南农业大学园艺学博士后

·               2017.09-2020.08天津科技大学发酵工程专业博士

·               2013.04-2017.08天士力研究院食品技术平台负责人

·               2010.09-2013.03天津科技大学发酵工程专业硕士

·               2006.09-2010.06河南科技大学生物工程专业学士

学术兼职

·               中国茶叶学会茶饮料与茶食品分会副秘书长

·               云南省58位产业导师之一（茶叶深加工）

导师类别和招生专业

·               暂无

研究方向

·             茶叶深加工技术及品质化学

主讲课程

·               本科课程：《茶叶深加工及综合利用》

·               硕士研究生课程：暂无

·               博士研究生课程：暂无

代表成果（近5年）

·               Chao Wang, Juan Li, Xuejiao Wu, Ya Zhang, Zhongrong He, Yin Zhang,   Qin Li*, Jianan Huang*, Zhonghua Liu*. Pu-erh tea unique aroma:   Volatile components, evaluation methods and metabolic mechanism of key   odor-active compounds. Trends in Food Science & Technology, 2022, 124:   25-37.

·               Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue   Guo, Jianan Huang*, Zhonghua Liu*. Effects of electrostatic spray   drying on the sensory qualities, aroma profile and microstructural features   of instant Pu-erh tea. Food Chemistry, 2022, 373, 131546.

·               Chao Wang，Juan Li，Ya Zhang，Xuejiao Wu, Zhongrong He, Yin Zhang, Xingmin Zhang, Qin Li*, Jianan   Huang*, Zhonghua Liu*. Salting-out re-distillation combined with   sensory-directed analysis to recover odor-active compounds for improving the   flavor quality of instant Pu-erh tea. Food Chemistry X, 2022, 14, 100310.

·               Chao Wang, Wazhen Xu, Yuqi Yuan, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang,   Zhonghua Liu, Qin Li*. Characterization and modelling of odor-active   compounds release behavior from Fu-brick tea during boiling-water extraction   by molecular sensory science approach. Food Chemistry: X, 2023, 17, 100551.

·               Chao Wang, Zhongrong He, Chenxia Zhang, Liping Du, Dongguang Xiao, Yongquan Xu*.   Sensory and instrumental analysis-guided exploration of odor-active compounds   recovery with oil during the water-boiling extraction of Pu-erh tea. Food   Research International, 2020, 134, 109243.

·               Xuexue Zheng, Tengfei Hu, He Xie, Xingchang Ou, Jianan Huang, Chao   Wang*, Zhonghua Liu*, Qin Li*. Characterization of the key odor-active   compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO   combined with sensory-directed flavor analysis. Food Chemistry, 2023, 426,   136527.

·               Xin Hong^†, Chao Wang†, Ronggang Jiang, Tengfei Hu, Xuexue Zheng, Jianan Huang, Zhonghua Liu,   Qin Li. Characterization of the key aroma compounds in different aroma types   of Chinese Yellow tea. Foods, 2023, 12, 27.

通讯地址

·        地址：湖南省长沙市芙蓉区湖南农业大学11教北405室

·        邮箱：wangchao2809@126.com