職稱：副研究員/碩士生導師

教育工作經歷：

2018.01-至今：福州大學生物科學與工程學院，副研究員

2021.01-2021.05：瓦赫寧根大學，研究助理

2008.01-2017.12：福州大學生物科學與工程學院，實習研究員、助理研究員

2017.09-2021.03：瓦赫寧根大學，食品化學，博士

2004.09-2007.07：福州大學，生物科學與工程學院，碩士

2000.09-2004.07：福州大學，生物科學與工程學院，學士

教學簡介：

主講本科生課程《食品化學》、《營養學》、《食品感官鑒評》。

科研簡介：

劉志彬，碩士生導師，福州大學生物科學與工程學院副研究員。博士畢業于荷蘭瓦赫寧根大學食品化學專業。主要研究領域：食品化學，食品營養學與食品感官科學。研究領域包括：食品加工過程特征風味物質的變化和形成機理；基于異源表達味覺受體蛋白的食品風味表征；基于分子模擬技術的食品呈苦和呈甜機理；植物多酚類物質的氧化機理、吸收代謝過程、與腸道菌群相互作用機制；食品功能性成分的分離、鑒定與功能表征。主持國家自然基金、福建省省科技廳、福建省教育廳和校企合作項目10余項。以第一作者或通訊作者在Trends in Food Science & Technology, Journal of Agricultural and Food Chemistry, Food Chemistry, Food Microbiology, Food & Function等國際頂尖食品科學領域雜志上發表30余篇論文，包括高被引論文2篇，論文引用次數超過2500次，h指數25（Google scholar、Scopus）。曾獲福建省自然科學優秀論文一等獎1次、二等獎2次、福建省科技進步獎二等獎（排名第3）。研究成果多次在國內外食品領域會議上進行口頭學術報告。現擔任npj Science of Food 期刊副主編、Food Research International期刊編委、曾擔任Frontiers in Nutrition、Foods、Sustainability期刊專刊客座編輯。

社會兼職：

npj Science of Food 期刊副主編

Food Research International期刊編委

中國食品科學技術學會（CIFST）食品風味專委會委員

福建省食品科學技術學會理事。

主要科研項目：

1. 福建省自然科學基金面上項目，基于腸道菌群靶向調控的兒茶素單體及其氧化產物的抗肥胖機理研究，2016/04-2019/04、主持。

2. 國家自然科學基金青年基金項目，基于腸道菌群靶向調控的沒食子兒茶素沒食子酸酯（EGCG）及其氧化產物的抗肥胖機理研究，2016/01-2019/12、主持

3. 福建省教育廳科技項目，武夷巖茶對大鼠腸道菌群的影響、2012/06-2014/12、主持。

4. 福州大學科技發展基金資助項目，武夷巖茶的感官品質與組成成分相關性研究、2011/07-2012/12、主持。

代表性論文：（*為通訊作者）

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區)

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區，頂級期刊)

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區)

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區)

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區，頂級期刊)

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區，頂級期刊)

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區，頂級期刊)

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區)

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區)

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區)

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區)

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區)

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區，頂級期刊)

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區)

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區)

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區)

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區)

獲獎情況：

2017年，2016年度福建省科技進步獎二等獎（排名第3）

2016年，福建省第十二屆自然科學優秀學術論文一等獎

個人網頁：

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