Evidence map›Paper›PMID 41126858›Full record

ArticleFood chemistry: X2025

Reveal the differences in flavor of five varieties of black teas via sensory evaluation, UPLC, and GC × GC-QTOFMS approaches.

Mengcong Zhang, Xiaoshuang Lu, Peidi Zhang, Guangcai Li, Dongfang Li, Han Xie, Jian''an Huang, Sheng Zhang, Zhonghua Liu, Ailing Liu

Abstract read
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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. Not yet cited in PubMed.

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0citing papers in PubMed
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1 · What the graph read from it

What it found

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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.

2 · The registry

The trial behind it

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Mengcong ZhangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Xiaoshuang LuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Peidi ZhangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Guangcai LiKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Dongfang LiKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Han XieKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Jian''an HuangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Sheng ZhangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Zhonghua LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.
Ailing LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Commercial black teas vary widely, yet the formation mechanisms of their distinct flavors remain unclear. Here, five different varieties of black teas with medium commercial quality were collected and characterized by integrating flavoromics and chemometric approaches. Soluble sugar, gallocatechin gallate, free amino acids, caffeine, and flavonoids were identified as characteristic taste components. Among 165 identified volatiles, with 51 compounds as key odorants contributing to the diverse aromas of black teas. The 21, 22, 37, 25 and 22 aroma-active compounds were smelled in ZY, QM, ZS, FQ, and HP, respectively. The VIP, ROAV and GC-O results indicated that linalool, phenylethyl alcohol, linalool oxide I and (

Indexed as

Aroma wheelBlack teaKey flavor compoundsMedium commercial qualitySensory characteristics

Identifiers

PMID41126858
PMCPMC12538472

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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.