ArticleFoods (Basel, Switzerland)2023
Volatilomics Analysis of Jasmine Tea during Multiple Rounds of Scenting Processes.
Article in Foods (Basel, Switzerland), 2023. 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
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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.
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Who cites it
14 citing papers in PubMed.
- Multimodal Sensor Fusion for Non-Destructive Tea Quality Evaluation: Deep Learning-Enabled Methods, Applications, and Challenges.Foods (Basel, Switzerland) · 2026Review
- Influence of Scenting Time on the Volatile Compounds and Sensory Attributes of Jasmine Yellow Tea.Foods (Basel, Switzerland) · 2026Article
- Aroma Characteristics and Volatile Compound Transfer in Jasmine Tea During Scenting.Foods (Basel, Switzerland) · 2026Article
- Bacterial species differentiation via real-time detection of microbial volatile organic compounds using a wavelength multiplexed photoionization detector and AI image-based analysis.Scientific reports · 2026Article
- Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics.Food chemistry: X · 2026Article
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- The Plant of Many Scents: Unraveling the Odorant Composition of Selected CBD Hemp Cultivars.Journal of agricultural and food chemistry · 2025Article
- Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Characterization of key aroma in Huangjincha black tea processed from four different cultivars.Food chemistry: X · 2025Article
- Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.Foods (Basel, Switzerland) · 2024Article
- Volatilomics and Macro-Composition Analyses of Primary Wuyi Rock Teas of Rougui and Shuixian Cultivars from Different Production Areas.Plants (Basel, Switzerland) · 2024Article
- Tea Quality of the Mysterious "Dahongpao Mother Tree" (Foods (Basel, Switzerland) · 2024Article
- Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing.Foods (Basel, Switzerland) · 2023Review
- Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers.Food chemistry: X · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
Abstract
Jasmine tea is reprocessed from finished tea by absorbing the floral aroma of jasmine (
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.