ArticleMetabolites2022
Characterization of Key Odorants in Lingtou Dancong Oolong Tea and Their Differences Induced by Environmental Conditions from Different Altitudes.
Article in Metabolites, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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.
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.
Who cites it
14 citing papers in PubMed.
- Optimizing dehydration ratio and rate during the withering process enhances aroma quality of oolong tea.NPJ science of food · 2026Article
- Altitude and picking period affect the quality of Lushan Yunwu tea: Insights from sensory and metabolomic analysis.Food chemistry: X · 2026Article
- Comparison of Flavor Characteristics and Metabolite Basis of Oolong Tea from Six Different Tea Plant Cultivars Under High- and Low-Altitude Conditions.Plants (Basel, Switzerland) · 2025Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- The Impact of Harvest Season on Oolong Tea Aroma Profile and Quality.Plants (Basel, Switzerland) · 2025Article
- Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics.Foods (Basel, Switzerland) · 2025Article
- Impact of Fresh Leaf Elements on Flavor Components and Aroma Quality in Ancient Dancong Tea Gardens Across Varying Altitudes.Plants (Basel, Switzerland) · 2025Article
- Redefining the Tea Green Leafhopper:Life (Basel, Switzerland) · 2025Review
- Genome-wide association studies reveal potential candidate genes associated with amino acid in tea plants.PeerJ · 2025Article
- Determination of Geographical Origin of Southern Shaanxi Congou Black Teas Using Sensory Analysis Combined with Gas Chromatography-Ion Mobility Spectrometry.Foods (Basel, Switzerland) · 2024Article
- The utilization of a data fusion approach to investigate fingerprint profiles of dark tea from China's different altitudes.Food chemistry: X · 2024Article
- The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves fromFoods (Basel, Switzerland) · 2024Article
- The Impact of Harvesting Mechanization on Oolong Tea Quality.Plants (Basel, Switzerland) · 2024Article
- Biosynthesis and the Transcriptional Regulation of Terpenoids in Tea Plants (International journal of molecular sciences · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
Abstract
Lingtou Dancong oolong tea is a famous Chinese oolong tea due to its special honey-like aroma. However, little is known about its specific aroma profile and key contributors. Furthermore, whether the aroma characteristics of Lingtou Dancong oolong tea are affected by the environmental conditions at different altitudes is unknown. In this study, the aromas in Lingtou Dancong oolong tea were extracted and analyzed by stir-bar sorptive extraction (SBSE) combined with gas chromatography-olfactometry (GC-O) and GC-mass spectrometry (GC-MS), and the aroma profiles of tea plants grown at different altitudes were compared. We detected 59 odor compounds in Lingtou Dancong oolong tea. Eight compounds with honey and floral odors were identified as key components on the basis of GC-O, GC-MS, odor activity value, and flavor dilution analyses. Differences in the contents of precursor geranyl diphosphate and transcript levels of structural genes were found to be responsible for the differential accumulation of linalool and hotrienol among plants grown at different altitudes. This is the first report on the aroma characteristics and key contributors of Lingtou Dancong oolong tea and their differences, as affected by altitude. These results provide details of the chemical basis of the aroma quality of Lingtou Dancong oolong tea.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.