Dr. Yin Zhu graduated from Sichuan University with her Ph.D. in Organic Chemistry in 2015. She has been working at the Tea Research Institute of the Chinese Academy of Agricultural Sciences since July 2015 and was promoted to Associate Researcher in January 2019. Dr. Zhu is mainly engaged in the research of tea quality chemistry and nutritional health, and her main research area is the study of tea aroma components and their biological activities. She has made important progress in the study of enantiomers of tea volatile components, the identification of key aroma components of tea, and the construction of aroma fingerprints of tea, which have provided important theoretical support for the control of tea aroma quality, the identification of varieties and origins, and determining the authenticity of tea.