Evidence map›Paper›PMID 41438562›Full record

ArticleFood chemistry: X2025

Identification of key aromatic compounds responsible for sweetening sensory effect in Jinmudan black tea though flavoromics and molecular modeling.

Wu Yang, Wu Qingyang, Zhou Ziwei, Deng Tingting, Sun Yun

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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0cells of the map it votes in
0citing papers in PubMed
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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

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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

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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

5 authors.

Wu YangCollege of Horticulture, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, PR China.
Wu QingyangCollege of Materials Engineering, Fujian Agriculture and Forestry University, 63 Xiyuangong Road, Fuzhou 350002, China.
Zhou ZiweiCollege of Life Science, Ninde Normal University, 1 Xueyuan Road, Ninde 352100, China.
Deng TingtingCollege of Horticulture, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, PR China.
Sun YunCollege of Horticulture, Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Innovative Jinmudan black tea shows pronounced sweet aroma and taste, but the mechanisms by which volatile compounds enhance sweetness remain unclear. This study combined flavoromics, molecular modeling, and sensory analysis to identify key aroma compounds responsible for the sweetening sensory effect. HS-SPME-GC-MS and multivariate analysis characterized 93 sweet-related volatiles, of which 30 were screened by Partial Least Squares-Discriminant Analysis (PLS-DA). Six representative compounds covering major sweet-aroma subtypes were selected for

Indexed as

FlavoromicsInnovative black teaMolecular modelingSweetening sensory effect

Identifiers

PMID41438562
PMCPMC12719204

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.