Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea.

Dan Su, Zhixia Wang, Jia Zhou, Hongtao Ren, Mufang Sun, Hongjie Zhou

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it

0cells of the map it votes in

2citing 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

2 citing papers in PubMed.

Food science & nutrition · 2026
Article
Process Optimization of GABA Instant White Tea Based on Response Surface Methodology and Analysis of Key Flavor Substances.Foods (Basel, Switzerland) · 2026
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

6 authors.

Dan SuCollege of Tea, Xinyang Agriculture and Forestry University, Xinyang 464000, China.

Zhixia WangKey Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Jia ZhouCollege of Tea, Yunnan Agricultural University, Kunming 650000, China.

Hongtao RenCollege of Tea, Yunnan Agricultural University, Kunming 650000, China.

Mufang SunCollege of Tea, Xinyang Agriculture and Forestry University, Xinyang 464000, China.

Hongjie ZhouCollege of Tea, Xinyang Agriculture and Forestry University, Xinyang 464000, China.

Funding

Henan Provincial Science and Technology Research Project 252102110316Xinyang Agriculture and Forestry University "Academic rookie Rookie" [2022]23

6 · The paper itself

Abstract

This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster analysis and sensory evaluations were employed to compare the relative content changes in volatile compounds and their contributions to freshness-related aroma. A total of 85 volatile compounds were identified, with cis-3-Hexenyl isovalerate,

Indexed as

freshness and fragranceGABA white teavolatile compoundsYunnan white tea

Identifiers

PMID40238334

DOI10.3390/foods14071153

PMCPMC11988505

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.