Evidence map›Paper›PMID 40475825›Full record

ArticleFood chemistry: X2025

Comparative study of intelligent sensory technologies combined multiple metabolomics in evaluating sensory attributes and health profiles across different grades and varieties of green tea-processed mulberry leaf tea.

Junhui Lin, Zhangchang Yang, Qian Li, Weifei Wang, Sentai Liao, Dongxu Xing, Ruohong Chen, Daorui Pang, Yuxiao Zou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Comparative Phytochemical Analysis ofMolecules (Basel, Switzerland) · 2025
    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

9 authors.

Junhui LinSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Zhangchang YangSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Qian LiSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Weifei WangSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Sentai LiaoSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Dongxu XingSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Ruohong ChenTea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China.
Daorui PangSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.
Yuxiao ZouSericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangzhou 510610, Guangdong, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study compares the sensory attributes and health profiles of green tea-processed mulberry leaf tea, focusing on different grades and leaves exposed to frost. Electronic nose/tongue, gas chromatography-mass spectrometry, and ultra-performance liquid chromatography-tandem mass spectrometry were employed to assess the flavor characteristics and bioactive components of the teas. Significant differences were found in volatile compounds and bioactive substances across different tea grades, likely influenced by the leaf position of the raw materials. Third-grade tea exhibited the highest concentration of flavor compounds, with pronounced umami and sweet tastes, while lower sourness. Additionally, tea derived from frost-exposed leaves contained higher levels of phenolic compounds, particularly lignans, suggesting enhanced health benefits. Our findings indicate that third-grade tea offers an optimal balance of cost, flavor, and bioactive content compared to higher grades, while frost exposure may boost the health benefits of mulberry leaf tea.

Indexed as

After frostBioactive substancesDifferent gradesIntelligent sensory technologiesLignansMulberry leaf teaNonvolatile metabolitesVolatile metabolites

Identifiers

PMID40475825
PMCPMC12136771

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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.