Evidence map›Paper›PMID 36185102›Full record

ArticleFood chemistry: X2022

Effect of brewing conditions on the chemical and sensory profiles of milk tea.

Chen Yang, Chuanjian Cui, Yuanyuan Zhu, Xinyu Xia, Ge Jin, Cunjun Liu, Yeyun Li, Xiuheng Xue, Ruyan Hou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.

0numbers the graph read from it
0cells of the map it votes in
9citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

9 citing papers in PubMed.

  1. Blend-Brewing Optimization ofFoods (Basel, Switzerland) · 2026
    Article
  2. Article
  3. Article
  4. Review
  5. Article
  6. Review
  7. Foods (Basel, Switzerland) · 2024
    Article
  8. Review
  9. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Chen YangState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Chuanjian CuiState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Yuanyuan ZhuState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Xinyu XiaState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Ge JinState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Cunjun LiuState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Yeyun LiState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Xiuheng XueState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.
Ruyan HouState Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Key Lab of Food Nutrition and Safety, Anhui Agricultural University, Hefei 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The brewing conditions of beverage milk tea determine the taste of milk tea. This study investigated the changes in sensory characteristics and small molecule compounds in milk tea made from large-leaf yellow tea under different brewing conditions by sensory analysis, colorimeter, and LC-MS. The results show that the tea to milk ratio is the most important process affecting the taste, and the color values of

Indexed as

ColorLarge leaf yellow teal-cysteineMilk teaNon-targeted metabolomicsResponse surface methodology

Identifiers

PMID36185102
PMCPMC9516450

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.