Evidence map›Paper›PMID 40917129›Full record

ArticleFood chemistry: X2025

Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation.

Jie-Qiong Wang, Ying Gao, Jian-Xin Chen, Fang Wang, Yuan-Yuan Ma, Zhi-Hui Feng, Jun-Feng Yin, Liang Zeng, Weibiao Zhou, Yong-Quan Xu

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 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. 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

10 authors.

Jie-Qiong WangTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Ying GaoTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Jian-Xin ChenTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Fang WangTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Yuan-Yuan MaTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Zhi-Hui FengTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Jun-Feng YinTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.
Liang ZengCollege of Food Science, Southwest University, Chongqing 400715, China.
Weibiao ZhouDepartment of Food Science and Technology, National University of Singapore, Science Drive 2, 117542 Singapore, Singapore.
Yong-Quan XuTea Research Institute Chinese Academy of Agricultural Sciences, State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Hangzhou 310008, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation. The results found that roasting could significantly reduce the concentration of specific retort odorants including theaspirane (0.260 → 0 μg/L) and linalool (-31.30 %), while significantly promoting the accumulation of Maillard reaction products including 3-ethyl-2,5-dimethylpyrazine (0 → 0.800 μg/L), 2-acetylfuran (0 → 0.104 μg/L), and norisoprenoids including

Indexed as

Aroma degradationGreen tea beveragesRetort odorRoasting

Identifiers

PMID40917129
PMCPMC12409462

What OpenQuestion holds

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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.