ArticleFood chemistry: X2025
Different smoking processes with the special fuel rods: Impart a smoky aroma to Souchong black tea.
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 1 paper.
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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.
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Who cites it
1 citing paper in PubMed.
- An integrated approach to smoky food flavor: Decoding key odorants, sensory contributions, and olfactory recognition mechanisms.Current research in food science · 2026Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The smoky scent is the most distinctive feature for Souchong black tea. To reduce the dependence on pinewood in the smoking process of Souchong black tea, it is crucial to find an effective alternative smoking material. Five black tea samples were prepared via using specially designed fuel rods as the smoking material in this study. Sensory analysis showed that DS (smoking at the drying stage) had the most favorable aroma, featuring a pleasant smoky aroma with floral and fruity notes. 69 volatile compounds were detected in five tested samples. Key volatiles such as
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