Evidence map›Paper›PMID 40428486›Full record

ArticleFoods (Basel, Switzerland)2025

The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of "Laocong Shuixian".

Yucheng Zheng, Yuping Zhang, Xiaoxi Ou, Qiuming Li, Huiqing Huang, Jianming Zhang, Feiquan Wang, Yutao Shi, Zhilong Hao, Bo Zhang and 1 more

Abstract read
PubMed Full text at PMC Publisher
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.

  1. A newly-processed Meicha (Food chemistry: X · 2026
    Article
  2. 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

11 authors.

Yucheng ZhengCollege of Tea and Food Sciences, Tea Engineering Research Center of Fujian Higher Education, Tea Science Research Institute of Wuyi University, Wuyi University, Wuyishan 354300, China.
Yuping ZhangKey Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
Xiaoxi OuKey Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
Qiuming LiKey Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
Huiqing HuangKey Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
Jianming ZhangCollege of Tea and Food Sciences, Tea Engineering Research Center of Fujian Higher Education, Tea Science Research Institute of Wuyi University, Wuyi University, Wuyishan 354300, China.
Feiquan WangCollege of Tea and Food Sciences, Tea Engineering Research Center of Fujian Higher Education, Tea Science Research Institute of Wuyi University, Wuyi University, Wuyishan 354300, China.ORCID 0009-0003-1337-4052
Yutao ShiCollege of Tea and Food Sciences, Tea Engineering Research Center of Fujian Higher Education, Tea Science Research Institute of Wuyi University, Wuyi University, Wuyishan 354300, China.ORCID 0000-0003-2560-7143
Zhilong HaoKey Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.
Bo ZhangCollege of Tea and Food Sciences, Tea Engineering Research Center of Fujian Higher Education, Tea Science Research Institute of Wuyi University, Wuyi University, Wuyishan 354300, China.
Yun SunKey Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.

Funding

China Agriculture Research System of MOF and MARA CARS-19Fujian Provincial Regional Development Project 2024N3013National Natural Science Foundation of China 32402634Project of University-Industry-Research Joint Innovation of Fujian Province 2023N5013Young and Middle-aged Teachers' Educational Research Project of Fujian Province JAT231126
6 · The paper itself

Abstract

Laocong Shuixian (LCSX), a premium Wuyi rock tea derived from aged Shuixian tea trees, is valued by consumers for its distinctive "Cong flavor"-a unique aroma profile characterized by woody, bamboo leaf, and glutinous rice notes. However, the chemical basis and underlying mechanisms of this unique aroma remain unclear. Here, we assessed and established a professional sensory evaluation panel using the PanelCheck software, with significant F-value levels >5% confirming the panel's discriminative capacity for key "Cong flavor" attributes. Combining a literature review and sensory analysis, we identified the descriptive terms associated with the "Cong flavor" of LCSX. Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) analysis revealed 36 key aroma-active compounds, among which theaspirone (OAV = 500.05, ACI = 37%, R

Indexed as

GC–O–MSLaocong Shuixianodor-active compoundsoolong tea

Identifiers

PMID40428486
PMCPMC12111090

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.