Evidence map›Paper›PMID 41419502›Full record

ArticleNPJ science of food2025

Dynamics of aroma profiling and emotional response for premium green tea.

Tong Qiu, Wentao Ji, Lei Zhao, Junxian Li, Ziqi Zhang, Shuo Wang, Xiaoyi Zhao, Qi An, Ying Zhang, Qing Jiang and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

12 authors.

Tong QiuState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Wentao JiSchool of Tea Science, Anhui Agricultural University, Hefei, PR China.
Lei ZhaoState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Junxian LiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Ziqi ZhangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Shuo WangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Xiaoyi ZhaoState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Qi AnState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Ying ZhangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Qing JiangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Xiaoting ZhaiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China.
Qianying DaiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei, PR China. daiqianying@ahau.edu.cn.

Funding

National Key Research and Development Program of China 2021YFD1601102National Tea Industrial Technology System of China CARS-19
6 · The paper itself

Abstract

Premium greentea has gained worldwide popularity in recent years, but the dynamic changes in its aroma have presented sensory challenges for a long time. This research explored dynamic perception and emotional responses to the smell of representative premium green teas through the application of the Temporal Dominance Of Sensations (TDS) and Temporal Dominance of Emotions (TDE) methodologies. The results revealed that the key dominant attributes of four premium green teas were defined as "tender", "high", "floral", "chestnut" and "fresh". Positive sentiments in consumers were evoked by continuous sniffing of these aroma from premium green tea. Furthermore, the sensory drivers that elicit specific emotional responses were found. A "rich" emotion was induced by a "chestnut" aroma, while an "unexpected" emotion was induced by a "high" aroma. The increase in the "fresh" aroma as the temperature decreased was unexpected for consumers, which enhanced their experience and brought pleasure. This study could be used as a valuable reference for the odour regulation of new tea products.

Identifiers

PMID41419502
PMCPMC12827470

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.