Evidence map›Paper›PMID 39517239›Full record

ArticleFoods (Basel, Switzerland)2024

Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea.

Yamin Wu, Xinghua Wang, Lijiao Chen, Qiang Li, Junjie He, Xiujuan Deng, Jiayi Xu, Raoqiong Che, Jianyun Zhou, Wenxia Yuan and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Yamin WuCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Xinghua WangCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Lijiao ChenCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.ORCID 0000-0002-5462-800X
Qiang LiSchool of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.ORCID 0000-0002-9772-8617
Junjie HeCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Xiujuan DengCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Jiayi XuCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Raoqiong CheCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Jianyun ZhouCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Wenxia YuanCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Tianyu WuCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Juan TianCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.
Yaping ChenCollege of Plant Protection, Yunnan Agricultural University, Kunming 650201, China.
Baijuan WangCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, China.ORCID 0009-0009-2102-411X

Funding

Development and demonstration of intelligent agricultural data sensing technology and equipment in plateau mountainous areas 202302AE09002001Integration and Demonstration of Key Technologies for Improving Quality and Efficiency of the Tea Industry in Lvchun County under the National Key R&D Project 2022YFD1601803Study on the screening mechanism of phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion 202301AS070083Yunnan Menghai County Smart Tea In-dustry Science and Technology Mission 202304Bl090013Yunnan Provincial Development and Reform Commission's "Ten Thousand Talents Program" for Industrial and Technological Leading Personnel YNWR-CYJS-2018-009Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation Team 202405AS350025
6 · The paper itself

Abstract

To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun-natural combined withering, sun withering, and shaking withering. Gas chromatography‒mass spectrometry (GC‒MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences (

Indexed as

aromacomponentsCongou black teanonvolatile substancequalitywithering methods

Identifiers

PMID39517239
PMCPMC11545746

What OpenQuestion holds

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Registered trials

None linked

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.