ArticleFood chemistry: X2024
Characterization of key odorants in 'Baimaocha' black teas from different regions.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories.Foods (Basel, Switzerland) · 2026Article
- Integrated metabolomic and transcriptomic analysis of Camellia sinensis var. pubilimba 'Rucheng Baimaocha' reveals distinct flavonoid and strictinin biosynthesis.BMC plant biology · 2026Article
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea.Food chemistry: X · 2026Article
- Unraveling the impacts of different processing methods on hawk tea's volatiles and flavor via non-targeted Volatilomics approach.Food chemistry: X · 2026Article
- Processing-Induced Variations in Bamboo Leaf Powder: Effects of Fixation Methods on Color Stability, Volatile Compounds, and Sensory Profiles.Foods (Basel, Switzerland) · 2025Article
- Characteristics of the structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha'.Food chemistry: X · 2025Article
- Characterization of Key Odorants During Processing of Minty-like Aroma 'Rucheng Baimaocha' Black Tea.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Freezing-Induced Changes in Aroma Profiles of Pomegranate Juice by Quantitative Descriptive Sensory Analysis, Gas Chromatography-Mass Spectrometry/Olfactometry, Odor Activity Values, Orthogonal Partial Least Squares-Discriminant Analysis, and Odorant Addition Experiment.Foods (Basel, Switzerland) · 2025Article
- Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC-MS.Food chemistry: X · 2025Article
- Analysis of Differences in Volatile Components of Rucheng Baimao (Foods (Basel, Switzerland) · 2025Article
- Decoding the specific minty-like aroma of 'Rucheng baimaocha' (Food chemistry: X · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.Food chemistry: X · 2024Article
- Discrepancy on the flavor compound affect the quality of Taiping Houkui tea from different production regions.Food chemistry: X · 2024Article
- Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics.Food chemistry: X · 2024Article
- Impact of Mild Field Drought on the Aroma Profile and Metabolic Pathways of Fresh Tea (Foods (Basel, Switzerland) · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
'Baimmaocha' is a distinctive resource for production of high-quality black tea, and its processed black tea has unique aroma characteristics. 190 volatile compounds were identified by comprehensive two-dimensional gas chromatography-olfactometry-quadrupole-time-of-flight mass spectrometry(GC × GC-O-Q-TOMS), and among them 23 compounds were recognized as key odorants contributing to forming different aroma characteristics in 'Baimaocha' black teas of Rucheng, Renhua, and Lingyun (RCBT, RHBT, LYBT). The odor activity value coupled with GC-O showed that methyl salicylate (RCBT), geraniol (RHBT),
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.