ArticleFood chemistry: X2025
Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC-MS and electronic nose analysis.
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 4 papers.
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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
4 citing papers in PubMed.
- Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Key sweet-aroma compounds and formation mechanisms in Mengding bud yellow tea using HS-SPME-GC-MS and sensomics.NPJ science of food · 2026Article
- Analysis of volatile compounds emitted from white champaca flowers (Frontiers in plant science · 2026Article
- Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea processing is vital for aroma formation of large-leaf yellow tea (LYT), yet the volatile compounds during its processing remain poorly understood. Volatile profiles of LYT throughout the processing were characterized by gas chromatography-mass spectrometry and electronic nose (
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Registered trials
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