ArticleFood chemistry: X2024
The enhancement of flowery-like aroma in green tea under optimized processing conditions by sensory-directed flavor analysis.
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 11 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
11 citing papers in PubMed.
- Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories.Foods (Basel, Switzerland) · 2026Article
- Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas.Food chemistry: X · 2026Article
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Process Optimization and Flavor Analysis ofFoods (Basel, Switzerland) · 2026Article
- Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics.Current research in food science · 2026Article
- The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.Food chemistry: X · 2025Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
- Divergent MYB paralogs determine spatial distribution of linalool mediated by JA and DNA demethylation participating in aroma formation and cold tolerance of tea plants.Plant biotechnology journal · 2025Article
- Shorten spreading duration enhance the quality of summer Meitan Cuiya tea.Food chemistry: X · 2024Article
- Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting.Food chemistry: X · 2024Article
- Comparison of Volatile Compounds in Jingshan Green Tea Scented with Different Flowers Using GC-IMS and GC-MS Analyses.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
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response surface methodology (RSM), and the response value of aroma sensory evaluation score. The volatiles in batches of tea samples were analyzed by GC-MS. The optimal quality was obtained with a flowery-like aroma by RSM under a spreading time of 8.97 h, fixation time of 162.3 s, and drying temperature of 103.32 °C. GC-O and odor activity values further revealed floral-like volatiles, including decanal, linalool oxide,
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.