Evidence map›Paper›PMID 41438550›Full record

ArticleFood chemistry: X2025

The impact of the unique two-stage bunch-drying on the formation of the floral aroma of Niangniang tea.

Xinyi Sun, Ceyu Wang, Xingyu Long, Shumei Han, Wei Xu, Taolin Chen, Jianjun Liu, Beibei Wen, Meifeng Li

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. 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.

Xinyi SunThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Ceyu WangThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Xingyu LongThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Shumei HanThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Wei XuThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Taolin ChenThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Jianjun LiuThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Beibei WenThe College of Tea Science at Guizhou University, Guiyang 550025, China.
Meifeng LiThe College of Tea Science at Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Niangniang tea is typically processed using a two-stage bunch-drying process, which gives it distinct floral aroma characteristics. This study investigated the impact of the two-stage bunch-drying process on the formation of Niangniang tea's floral aroma and compared it with green tea and yellow tea. Sensory evaluation, metabolomics, aroma recombination and omission tests, and molecular docking results revealed that Niangniang tea's key aroma compounds were linalool, hotrienol,

Indexed as

Floral aromaKey compoundsNiangniang teaP-AnisaldehydeTwo-stage bunch-drying

Identifiers

PMID41438550
PMCPMC12721074

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.