Evidence map›Paper›PMID 39758076›Full record

ArticleFood chemistry: X2025

Impact of utilization of oxygen scavenger on aroma quality of Longjing tea during storage at elevated temperature.

Jiawei Wang, Yingxin Xu, Chang Xu, Hongying You, Tonghua Xie, Haowei Guo, Ping Chen, Qiang Chu, Shuying Gong, Fangyuan Fan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. 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. The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026
    Review
  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

10 authors.

Jiawei WangTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Yingxin XuTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Chang XuTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Hongying YouHangzhou Tea Factory Co., Ltd., Hangzhou 310016, PR China.
Tonghua XieHangzhou Tea Factory Co., Ltd., Hangzhou 310016, PR China.
Haowei GuoTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Ping ChenTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Qiang ChuTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Shuying GongTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Fangyuan FanTea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The fresh aroma of Longjing tea is vulnerable to unfavorable storage conditions. However, limited research has addressed effective solutions apart from low-temperature storage. This study aimed to investigate the impact of oxygen scavenger on aroma quality of packaged Longjing tea samples at elevated storage temperatures. As a result, the utilization of oxygen scavenger could effectively mitigate aroma deterioration of Longjing tea caused by elevated temperature during storage, resulting in a decrease in the stale odor scores by more than 3.0. The utilization of oxygen scavenger achieved aroma-preserving effect by inhibiting the accumulation of key stale odor compounds and maintaining the levels of volatiles related to freshness aroma. The key volatile contributors to stale odor are primarily ketones and alcohols resulting from thermal carotenoids degradation/lipid oxidation, which exhibit woody or fatty odors. These findings provide essential theoretical principles for improving Longjing tea preservation technology.

Indexed as

Longjing teaOxygen scavengerStale odorStorageTemperature

Identifiers

PMID39758076
PMCPMC11698971

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
Read underepoch 390

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.