职称：副研究员/硕士生导师

教育工作经历：

2018.01-至今：福州大学生物科学与工程学院，副研究员

2021.01-2021.05：瓦赫宁根大学，研究助理

2008.01-2017.12：福州大学生物科学与工程学院，实习研究员、助理研究员

2017.09-2021.03：瓦赫宁根大学，食品化学，博士

2004.09-2007.07：福州大学，生物科学与工程学院，硕士

2000.09-2004.07：福州大学，生物科学与工程学院，学士

教学简介：

主讲本科生课程《食品化学》、《营养学》、《食品感官鉴评》。

科研简介：

刘志彬，硕士生导师，福州大学生物科学与工程学院副研究员。博士毕业于荷兰瓦赫宁根大学食品化学专业。主要研究领域：食品化学，食品营养学与食品感官科学。研究领域包括：食品加工过程特征风味物质的变化和形成机理；基于异源表达味觉受体蛋白的食品风味表征；基于分子模拟技术的食品呈苦和呈甜机理；植物多酚类物质的氧化机理、吸收代谢过程、与肠道菌群相互作用机制；食品功能性成分的分离、鉴定与功能表征。主持国家自然基金、福建省省科技厅、福建省教育厅和校企合作项目10余项。以第一作者或通讯作者在Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Chemistry, Food Microbiology, Food & Function等国际顶尖食品科学领域杂志上发表30余篇论文，包括高被引论文2篇，论文引用次数超过2500次，h指数25（Google scholar、Scopus）。曾获福建省自然科学优秀论文一等奖1次、二等奖2次、福建省科技进步奖二等奖（排名第3）。研究成果多次在国内外食品领域会议上进行口头学术报告。现担任npj Science of Food 期刊副主编、Food Research International期刊编委、曾担任Frontiers in Nutrition、Foods、Sustainability期刊专刊客座编辑。

社会兼职：

npj Science of Food 期刊副主编

Food Research International期刊编委

中国食品科学技术学会（CIFST）食品风味专委会委员

福建省食品科学技术学会理事。

主要科研项目：

1. 福建省自然科学基金面上项目，基于肠道菌群靶向调控的儿茶素单体及其氧化产物的抗肥胖机理研究，2016/04-2019/04、主持。

2. 国家自然科学基金青年基金项目，基于肠道菌群靶向调控的没食子儿茶素没食子酸酯（EGCG）及其氧化产物的抗肥胖机理研究，2016/01-2019/12、主持

3. 福建省教育厅科技项目，武夷岩茶对大鼠肠道菌群的影响、2012/06-2014/12、主持。

4. 福州大学科技发展基金资助项目，武夷岩茶的感官品质与组成成分相关性研究、2011/07-2012/12、主持。

代表性论文：（*为通讯作者）

1. Su, W., Ni, L., Wang, D., Lu, Y., Liu, W., Feng, X., ... & Liu, Z.* (2026). Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea. Food Chemistry, 148211. (IF=9.8, 中科院1区)

2. Wang, D., Liu, Z.*, Su, W., Lu, Y., Feng, X., Liu, Y., ... & Ni, L.* (2025). Improving the utilization of summer tea leaves through steam explosion technology: flavor transformation and cold-brewing feasibility. Food Chemistry, 147224. (IF=9.8, 中科院1区)

3. Jiang, R., Xue, D., Chen, Y., Lv, X., Ni, L., & Liu, Z.* (2025). Comparative Study of the Fatty Acid and Phenolic Profiles of Tender and Mature Coconut for Coconut Milk Production. Foods, 14(23), 4023. (IF=5.1, 中科院2区)

4. Liu, W., Shen, J., Luo, X., Lv, X., Liu, Z.*, & Ni, L.* (2025). Beyond Pigmentation: The Regulatory Role of Carotenoids in Tea Flavor Formation. Comprehensive Reviews in Food Science and Food Safety, 24(5), e70284. (IF=14.1, 中科院1区)

5. Chen, X., Liu, X., Wang, D., Zhang, T., Huang, C., Ni, L., & Liu, Z.* (2025). Unraveling molecular mechanisms of cigarette smoke bitterness via chemical profiling and bitter taste receptor activation analysis. Scientific Reports, 15(1), 30670. (IF=3.9, 中科院3区)

6. Chen, Y., Sheng, L., Ni, L., Feng, X., Liu, Y., & Liu, Z.* (2025). Theoretical insight into the antioxidant activity of Theasinensin A. Food Chemistry, 143629. (IF=9.8, 中科院1区)

7. Chen, W., Liu, W., Liu, Z.*, Wang, D., Lan, X., Zhan, S., ... & Ni, L.* (2025). Insight into the mechanism of roasting-induced characteristic aroma formation in Wuyi rock tea using an “in-leaf” model with isotopic labeling. Food Chemistry, 143174. (IF=9.8, 中科院1区)

8. Su, W., Liu, Z.*, Huang, S., Wang, D., Feng, X., Liu, Y., & Ni, L. (2024). Insight into aroma dynamic changes during the whole manufacturing process of smoked Lapsang Souchong tea. Food Chemistry, 141498. (IF=9.8, 中科院1区)

9. Lu, Y., Sun, Y., Ni, L., Su, W., Liu, Y., Feng, X., & Liu, Z.* (2024). Sensory and molecular insights into the bitterness of Wuyi rock tea. Food Bioscience, 103966. (IF=5.2, 中科院1区)

10. Su, W., Ni, L., Chen, Y., Wang, D., Lin, C. C., Liu, Y., & Liu, Z.* (2023). Multidimensional exploration of the bitterness amelioration effect of roasting on Wuyi Rock tea. Food Chemistry, 437, 137954. (IF=8.8, 中科院1区)

11. Wang, D., Liu, Z.*, Lan, X., Wang, C., Chen, W., Zhan, S., ... & Ni, L. (2023). Unveiling the aromatic intricacies of Wuyi Rock Tea: A comparative study on sensory attributes and odor-active compounds of Rougui and Shuixian varieties. Food Chemistry, 435, 137470. (IF=8.8, 中科院1区)

12. Wang, D., Wang, C., Su, W., Lin, C. C., Liu, W., Liu, Y., ... & Liu, Z.* (2023). Characterization of the Key Aroma Compounds in Dong Ding Oolong Tea by Application of the Sensomics Approach. Foods, 12(17), 3158. (IF=5.2, 中科院2区)

13. Wang, D., Liu, Z.*, Chen, W., Lan, X., Zhan, S., Sun, Y., ... & Ni, L. (2023). Comparative study of the volatile fingerprints of roasted and unroasted oolong tea by sensory profiling and HS-SPME-GC-MS. Current Research in Food Science, 100442. (IF=6.269, 中科院2区)

14. Zhan, S., Liu, Z.*, Su, W., Lin, C. C., & Ni, L. (2023). Role of roasting in the formation of characteristic aroma of wuyi rock tea. Food Control, 147. 109614. (IF=6.652, 中科院1区)

15. Lan, X., Liu, Z.*, Wang, D., Zhan, S., Chen, W., Su, W., ... & Ni, L. (2022). Characterization of volatile composition, aroma-active compounds and phenolic profile of Qingxin oolong tea with different roasting degrees. Food Bioscience, 101985. (IF=5.318, 中科院2区)

16. Liu, Z., Vincken, J. P., & de Bruijn, W. J. (2022). Tea phenolics as prebiotics. Trends in Food Science & Technology, 167, 156-168. (IF=16.002, 中科院1区，顶级期刊)

17. Liu, Z., Chen, Q., Zhang, C., & Ni, L. (2022). Comparative study of the anti-obesity and gut microbiota modulation effects of green tea phenolics and their oxidation products in high-fat-induced obese mice. Food chemistry, 367, 130735. (IF=9.231, 中科院1区)

18. Liu, Z., Chen, F., Sun, J., & Ni, L. (2022). Dynamic changes of volatile and phenolic components during the whole manufacturing process of Wuyi Rock tea (Rougui). Food Chemistry, 367, 130624. (IF=9.231, 中科院1区)

19. Liu, Z., de Bruijn, W. J., Sanders, M. G., Wang, S., Bruins, M. E., & Vincken, J. P.* (2021). Insights in the Recalcitrance of Theasinensin A to Human Gut Microbial Degradation. Journal of Agricultural and Food Chemistry, 69(8), 2477–2484. (IF=5.895, 中科院1区，顶级期刊)

20. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. * (2021). Microbial Metabolism of Theaflavin-3, 3′-digallate and Its Gut Microbiota Composition Modulatory Effects. Journal of Agricultural and Food Chemistry, 69(1), 232–245. (IF=5.895, 中科院1区，顶级期刊)

21. Liu, Z., de Bruijn, W. J., Bruins, M. E., & Vincken, J. P. * (2020). Reciprocal interactions between epigallocatechin-3-gallate (EGCG) and human gut microbiota in vitro. Journal of Agricultural and Food Chemistry, 68(36), 9804-9815. (IF=5.895, 中科院1区，顶级期刊)

22. Liu, Z., Guo, H., Zhang, W., & Ni, L.* (2020). Salivary Microbiota Shifts under Sustained Consumption of Oolong Tea in Healthy Adults. Nutrients, 12(4), 966. (IF=6.706, 中科院1区)

23. Liu, Z., Bruins, M. E., de Bruijn, W. J., & Vincken, J. P. * (2020). A comparison of the phenolic composition of old and young tea leaves reveals a decrease in flavanols and phenolic acids and an increase in flavonols upon tea leaf maturation. Journal of Food Composition and Analysis, 86, 103385. (IF=4.52, 中科院2区)

24. Liu, Z., Wang, Z., Sun, J., & Ni, L. * (2020). The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine. Food Microbiology, 86, 103347. (IF=6.374, 中科院1区)

25. Zhang, C.*, Zhu, X., Zhang, F., Yang, X., Ni, L., Zhang, W., Liu, Z.*, & Zhang, Y. (2020). Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material. Food Hydrocolloids, 98, 105246. (IF=11.504, 中科院1区)

26. Liu, Z., Esveld, E., Vincken, J. P., & Bruins, M. E. * (2019). Pulsed electric field as an alternative pre-treatment for drying to enhance polyphenol extraction from fresh tea leaves. Food and Bioprocess Technology, 12(1), 183-192. (IF=5.581, 中科院2区)

27. Liu, Z., Bruins, M. E., Ni, L. *, & Vincken, J. P. * (2018). Green and black tea phenolics: Bioavailability, transformation by colonic microbiota, and modulation of colonic microbiota. Journal of Agricultural and Food Chemistry, 66(32), 8469-8477. (IF=5.895, 中科院1区，顶级期刊)

28. Liu, Z., Wang, Z., Lv, X., Zhu, X., Chen, L., & Ni, L. * (2018). Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine. Food Microbiology, 69, 105-115. (IF=6.374, 中科院1区)

29. Liu, Z., Chen, Z., Guo, H., He, D., Zhao, H., Wang, Z., Zhang, W., Liao, L., Zhang, C., & Ni, L.* (2016). The modulatory effect of infusions of green tea, oolong tea, and black tea on gut microbiota in high-fat-induced obese mice. Food & Function, 7(12), 4869-4879. (IF=6.317, 中科院1区)

30. Liu, Z., Wang, W., Huang, G., Zhang, W., & Ni, L.* (2016). In vitro and in vivo evaluation of the prebiotic effect of raw and roasted almonds (Prunus amygdalus). Journal of the Science of Food and Agriculture, 96(5), 1836-1843. (IF=4.125, 中科院2区)

31. Liu, Z., Lin, X., Huang, G., Zhang, W., Rao, P., & Ni, L.* (2014). Prebiotic effects of almonds and almond skins on intestinal microbiota in healthy adult humans. Anaerobe, 26, 1-6. (IF=2.837, 中科院3区)

获奖情况：

2017年，2016年度福建省科技进步奖二等奖（排名第3）

2016年，福建省第十二届自然科学优秀学术论文一等奖

个人网页：

https://scholar.google.com/citations?user=uzYa2-wAAAAJ&hl=zh-CN