Evidence map›Paper›PMID 40509523›Full record

ArticleFoods (Basel, Switzerland)2025

Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics.

Ge Jin, Chenyue Bi, Anqi Ji, Jieyi Hu, Yuanrong Zhang, Lumin Yang, Sunhao Wu, Zhaoyang Shen, Zhou Zhou, Xiao Li and 4 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 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing 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

7 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Geographical Origin Traceability of Tea (Foods (Basel, Switzerland) · 2026
    Review
  5. Article
  6. Article
  7. 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

14 authors.

Ge JinKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Chenyue BiKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Anqi JiKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Jieyi HuKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Yuanrong ZhangKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Lumin YangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.
Sunhao WuSchool of Food and Biological Engineering, Bengbu University, Caoshan Road No.1866, Bengbu 233030, China.
Zhaoyang ShenKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Zhou ZhouKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Xiao LiKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Huaguang QinKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Dan MuKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.
Ruyan HouNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.ORCID 0000-0003-4423-694X
Yan WuKey Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui, School of Life Sciences, Anqing Forestry Technology Innovation Research Institute, Anqing Normal University, North Jixian Road, No.1318, Anqing 246133, China.

Funding

Graduate Education Quality Engineering Social Practice Demonstration Course Project in Anhui Province (No. 2023shsjsfkc022); No. 2023shsjsfkc022Key Laboratory of Biodiversity Conservation and Characteristic Resource Utilization in Southwest Anhui No. Wxn202305Teaching Research Project at Anqing Normal University No. 2022aqnujyxm23Tea-Fungus-Fertilizer-Grass-Pig" Ecological Low-Carbon Circular Farming Technique Experiment No. Wxn202409Thematic Case Study by the Academic Degree & Graduate Education Development Center of the Ministry of Education No. ZT-2410372012
6 · The paper itself

Abstract

The evaluation of region-specific aroma characteristics in green tea remains critical for quality control. This study systematically analyzed eight Tongcheng Xiaohua tea samples (standard and premium batches) originating from four distinct regions using sensory analysis, electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and chemometrics. The E-nose results demonstrated that the volatile characteristics of Tongcheng Xiaohua tea exhibit distinct geographical signatures, confirming the regional specificity of its aroma. HS-SPME-GC-MS identified 66 volatile metabolites across samples, with 18 key odorants (OAV > 1) including linalool, geraniol, (

Indexed as

E-nosegreen teaHS-SPME-GC-MSodor activity valuevolatile components

Identifiers

PMID40509523
PMCPMC12155478

What OpenQuestion holds

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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.