个人简介
童华荣，四川巴中人，黄漫 教授，博士生导师，重庆市茶叶学会理事长，中国茶叶学会常务理事。主要从事茶叶加工与品质、食品感官科学、风味化学等方面的教学与科研工作。主持和参加了部、省、市及企业委托科研项目40余项；主持制订农业行业标准1项；发表科研论文140余篇，其中SCI收录45篇，授权发明专利9项；出版专著两部。
【研究领域】
茶学、食品风味化学、感官科学。
【教育背景】
1980.9-1984.7，西南农学院，茶学专业，本科，获农学学士学位；
1986.9-1989.6，西南农业大学，植物生理生化专业，硕士研究生，获农学硕士；
1999.9-2007.1，黄漫 ，农产品加工与贮藏工程专业，博士研究生，获工学博士学位
【工作经历】
2005.11—至今 黄漫 教授
【主讲课程】
本科生：茶叶审评与检验、试验设计与统计分析
研究成果
【代表性学术论文】
[1]
Jirui Kun, Zhengfei Luo, Menghan Gong, Qing Meng, Yingjuan Chen, Lianyu Yuan, Yiwei Weng, Jin Sun, Hongwei Dai, Huarong Tong*.Characterization of the key aroma compounds in the floral honey-like cup aroma of Fenghuang Dancong oolong tea by application of the sensomics approach. Food Chemistry: X. 2025, 28:102538
[2]
Linmu Chen, Hongwei Dai, Yiwei Weng, Kai Zhang, Shuting Zheng,Yuanbo Huo, Lianyu Yuan*, Huarong Tong*CsWRKY51, a novel WRKY transcription factor of Camellia sinensis, participates in plant architecture and glutamine accumulation. Scientia Horticulturae. 2025, 341:113983
[3]
Jirui Kun, Yuansi Yang, Jin Sun, Hongwei Dai, Zhengfei Luo*, Huarong Tong*, Characterization of Potential Aroma Compounds in Five Aroma Types of Green Tea Using the Sensomics Approach. LWT, 2025, 215:117177
[4]
Yunzhi Lin, Qing Meng, Yiwen Miao, Linmu Chen, Cuixin Huang, Jirui Kun, Zhengfei Luo*, Huarong Tong*. Study of Laurie tea processor black tea mixing fermentation using the simplex centroid design method. Journal of the Science of Food and Agriculture, 2025, 105(5):2787-2799"
[5]
Yiwei Weng , Linmu Chen , Jirui Kun , Shiqiang He , Huarong Tong *, Yingjuan Chen*. The unique aroma of ripened Pu-erh tea, Liupao tea and Tietban tea: Associated post-fermentation condition and dominant microorganism with key aroma-active compound. Food Chemistry,2025, 464:141788
[6]
Linmu Chen, Jingna Yan, Yiwen Miu, Rui Huang, Hao Wei, Lilei Wang, Cheng Zhang, Lianyu Yuan,* Huarong Tong*. The spatiotemporal variations of L-glutamic acid and catechins during the development of etiolated tea leaves in ‘Huangjinye’. Scientia Horticulturae, 2024, 328:112888
[7]
Dai Hongwei; Zheng Shuting; Zhang Cheng; Huang Rui; Yuan Lianyu*; Tong Huarong*. Identification and expression analysis of the KNOX genes during organogenesis and stress responseness in Camellia sinensis (L.) O. Kuntze. Molecular Genetics and Genomics, 2023, 298(6):1559–1578
[8]
Jingna Yan, Anxia Lu, Jirui Kun, Bei Wang, Yiwen Miao, Yingjuan Chen, Chi-Tang Ho, Qing Meng*, Huarong Tong*. Characterization of triterpenoids as possible bitter-tasting compounds in teas infected with bird’s eye spot diseaseFood Research International, 2023,167:112643
[9]
Jingna Yan, Yiwen Miao, Jingyun Zhou, Rui Huang, Hongwei Dai, Ming Liu, Yunzhi Lin, Yingjuan Chen, Chi-Tang Ho, Huarong Tong*, Qing Meng*. Sensory-directed isolation and identification of an intense salicin-like bitter compound in infected teas with bird’s eye spot diseaseFood Research International, 2023, 173:113272
[10]
Yan, Jingna; Tong, Huarong*. An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transductionComprehensive Reviews in Food Science and Food Safety,2023,22(1):187-232
[11]
Jirui Kun, Qing Meng, Chia-Cheng Wei, Guanhua Xie, Jingna Yan, Chi-Tang Ho, Huarong Tong*. Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods. LWT, 2022, 162, 113458.
[12]
Bei Wang, Qing Meng, Lin Xiao, Ruili Li, Chunhai Peng, Xueli Liao, Jingna Yan, Honglin Liu, Guanhua Xie, Chi-Tang Ho, Huarong Tong*. Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted fl avor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry.Food Science and Human Wellness, 2022, 11(3):618-626
[13]
Hong-lin, Liu, Qing Meng, Xin Zhao, Yu-long Ye, Hua-rong TongInductively Coupled Plasma Mass Spectrometry (ICP-MS) and Inductively Coupled Plasma Optical Emission Spectrometer (ICP-OES)-based discrimination for the authentication of tea. Food Control, 2021,123:107735
[14]
Xueli Liao, Jingna Yan, Bei Wang, Qing Meng, Longyun Zhang, Huarong TongIdentification of key odorants responsible for cooked corn-like aroma of green teas made by tea cultivar 'Zhonghuang 1'. Food Research International, 2020,136:109355
[15]
黄翠欣，坤吉瑞，林耘志，代洪苇，翁天均，李正文，童华荣. 不同花期珠兰花及珠兰花茶香气品质分析. 食品科学, 2024, 45(23): 168-179.
[16]
杨沅思坤吉瑞代洪苇童华荣.晒青绿茶加工过程中香气及其前体变化分析. 食品科学, 2024, 45(1):133-142
[17]
周静芸，黄瑞，欧阳珂，陆安霞，陈林木，童华荣.不同叶位芽叶在工夫红茶加工过程中理化品质的变化. 食品科学, 2023, 44(1): 53-62.
[18]
欧阳珂，张成，廖雪利，坤吉瑞，童华荣. 基于感官组学分析玉米香型南川大茶树工夫红茶特征香气. 茶叶科学, 2022, 42(3):397-408
[19]
陆安霞,周心如,叶玉龙,李小恋,谢关华,汪 蓓,童华荣. 蜡梅花离体摊放过程中香气感官评价和挥发性物质分析. 园艺学报,2020,47 (1):73–84.
【代表性专著】
[1]
叶阳, 童华荣, 董春旺.工夫红茶加工技术与装备[M].西南师范大学出版社，2016.12
[2]
陈宗道, 周才琼, 童华荣.茶叶化学工程学[M]. 西南师范大学出版社，1999.2
【代表性科研项目】
1.主持项目
[1]
重庆市特色茶树资源发掘及高效利用关键技术，横向（F2023757），资助经费60万元，在研，2024-2029。
[2]
特色栀子花茶关键加工技术研究，横向（2025JB005），资助经费200万元，在研，2025-2027。