Evidence map›Paper›PMID 40207208›Full record

ArticleCurrent research in food science2025

Non-volatile and volatile metabolite analyses and objective quantitative technique reveal the effect of fixation methods on the flavor quality and metabolites of green tea.

Xizhe Zhu, Liyue Yang, Zhiwen Ge, Wen Ouyang, Jinjin Wang, Ming Chen, Yaya Yu, Shunyin Wu, Yanhua Qin, Chunyong Huang and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

  1. Blend-Brewing Optimization ofFoods (Basel, Switzerland) · 2026
    Article
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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

15 authors.

Xizhe ZhuKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Liyue YangKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Zhiwen GeAgricultural Technology Promotion Center of Liuzhou, No.1 Jinlong Road, Chengzhong District, Liuzhou, 545000, Guangxi, PR China.
Wen OuyangKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Jinjin WangKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Ming ChenKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Yaya YuKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Shunyin WuXiangxi National Agricultural Science and Technology Park Management Committee, South side of the Intersection of X031 and Zixia Avenue, Huayuan, 416400, Hunan, PR China.
Yanhua QinXiangxi Autonomous Prefecture Tea Industry Development Center, No.1 Century Avenue, Jishou, 416099, Hunan, PR China.
Chunyong HuangXiangxi National Agricultural Science and Technology Park Management Committee, South side of the Intersection of X031 and Zixia Avenue, Huayuan, 416400, Hunan, PR China.
Guofu ZhangSanjiang Xianchi Tea Industry Co., Ltd, 61 Dongxiang Avenue, Sanjiang, 545500, Guangxi, PR China.
Yating ZhangLiuzhou City Vocational College, No.1 Wenyuan Road, Guantang Avenue, Liuzhou, 545036, Guangxi, PR China.
Haibo YuanKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Yongwen JiangKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.
Jinjie HuaKey Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, 310008, Zhejiang, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fixation methodology serves as the critical determinant in shaping green tea's multi-dimensional quality attributes; however, the impact of different fixation methods and the corresponding combinations on the overall metabolites and quality of in green tea remains unclear. In this study, non-volatile metabolites (NVMs) and volatile metabolites (VMs) analyses and objective quantitative techniques were used to determine the effects of electromagnetic roller-hot air coupling fixation (ROHF), electromagnetic roller-steam coupling fixation (ROSF), electromagnetic roller-hot air-steam coupling fixation (RHSF), electromagnetic single roller fixation (ROLF), and carding fixation (CDF) on the quality of green tea. Forty-four NVMs, 99 VMs, and 15 flavor objective quantitative indexes were identified, with 12 differential NVMs and 9 differential VMs statistically screened. The green tea processed via ROLF was lustrous and emerald green with a bright and clear liquor; ROSF resulted in low caffeine and flavonoid glycosides contents and an umami (UMS) taste; and RHSF was associated with high

Indexed as

CatechinsFixationGreen teaObjective quantitative indexesTrans-β-ionone

Identifiers

PMID40207208
PMCPMC11981776

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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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.