ArticleFood chemistry: X2024
The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature.
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 7 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
7 citing papers in PubMed.
- Phenolic Acids and Their Derivatives in Tea: Chemical Diversity, Processing Changes, Sensory Contributions, and Health Implications-A Comprehensive Review.Comprehensive reviews in food science and food safety · 2026Review
- Seasonal and processing differences in nonvolatile compounds and volatile aroma of teas from Zhaoyuan, China: insight into "spring green, summer black, autumn dark" quality pattern.Food chemistry: X · 2026Article
- Analysis of Fingerprint Profiles of Flavonoid Compounds in Rock Tea of Different Ages.International journal of analytical chemistry · 2026Article
- Guizhou Green Tea Metabolomics Analysis: Volatile Metabolites Based on HS-GC-IMS and UPLC-Q-TOF-MSMS and Quality Evaluation.International journal of food science · 2026Article
- Multidimensional Profiling of Chinese Sweet TeaFoods (Basel, Switzerland) · 2025Article
- Effects of Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Optimized processing and formulation for retaining the sensory and nutritional quality of mustard leaf tea.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography-mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage.
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.