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Jiatong got her PhD degree in tea science at the Tea Research Institute of Chinese Academy of Agricultural Sciences and Huazhong Agricultural University (2018-2022). During her doctoral study, she was engaged in the research of tea quality chemical composition and nutritional health function. In November 2022, Jiatong joined the Guomics team as a postdoctoral researcher for proteomic big data research.

1. Jiatong Wang, J S, Y Z, W M, H Y, C S, M W, Y Z, Q P, Y C, Z L. Insights into crucial odourants dominating the characteristic flavour of citrus-white teas prepared from citrus reticulata Blanco ‘Chachiensis’ and Camellia sinensis ‘Fudingdabai’. Food Chemistry. 377, 2022, 132048. doi.org/10.1016/j.foodchem.2022.132048.
2. Jiang Shi, Jiatong Wang, H L, Q P, M S, S B, Z L. Integrated proteomic and metabolomic analyses reveal the importance of aroma precursor accumulation and storage in methyl jasmonate-primed tea leaves. Horticulture Research. 8, 1, 2021. doi.org/10.1038/s41438-021-00528-9.
3. M W, Y Z, J S, Jiatong Wang, M W, C S, H Y, Z L, H L. Insight into the volatile profiles of four types of dark teas obtained from the same dark raw tea material. Food Chemistry. 346, 2021, 128906. doi.org/10.1016/j.foodchem.2020.128906.
4. Z Y, H Y, Z Z, J Z, Y Z, Jiatong Wang, W M, M W, Q P, H L, Z L. Assessment of the contribution of chiral odorants to aroma property of baked green teas using an efficient sequential stir bar sorptive extraction approach. Food Chemistry. 365, 2021, 130615. org/10.1016/j.foodchem.2021.130615.