Evidence map›Paper›PMID 41496404›Full record

ArticleUltrasonics sonochemistry2026

Multiscale mechanistic insights into sonochemical energy coupling and flavor evolution in Pu‑erh tea.

Shengjie Duan, Huiqing Luo, Lihui Yu, Jinya Dong, Ziqian Qiao, Shan Liu, Yanan Li, Huajie Yin, Rui Zhou, Yuanfeng Chen and 9 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Ultrasonics sonochemistry, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Article
  3. 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

19 authors.

Shengjie DuanCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Huiqing LuoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Lihui YuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Jinya DongCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Ziqian QiaoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Shan LiuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Yanan LiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Huajie YinCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Rui ZhouCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Yuanfeng ChenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Siyu ZhouCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Chen GongCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Yan ShenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Zezhu DuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China.
Li FengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Yunnan Research Center for Advanced Tea Processing, China.
Xiaocui DuCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Yunnan Research Center for Advanced Tea Processing, China.
Jun ShengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Key Laboratory of Development and Utilization of Food and Medicinal Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China. Electronic address: shengjunpuer@163.com.
Ruijuan YangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Yunnan Research Center for Advanced Tea Processing, China. Electronic address: Helen_4680@163.com.
Chongye FangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming, China; Yunnan Research Center for Advanced Tea Processing, China; Key Laboratory of Development and Utilization of Food and Medicinal Resources, Ministry of Education, Yunnan Agricultural University, Kunming 650201, China. Electronic address: ffccyy2@163.com.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pu'erh tea (Camellia sinensis var. assamica) represents a highly complex multiphase fermentation system in which flavor formation spans chemical transformation, energy transfer and microecological succession. To elucidate the mechanistic basis by which sonochemical energy input accelerates flavor evolution, we developed an integrated multiscale model combining flavoromics, molecular dynamics simulations and microbial ecological analysis. The model captures molecular reactions and metabolic regulation under ultrasonic cavitation.Increasing acoustic power density (0.3-0.8  W mL

Indexed as

TasteTeaUltrasonic WavesFermentationMolecular Dynamics SimulationTeaAcoustic cavitationEnergy–structure–function relationshipMolecular dynamicsMultiscale mechanismPu‑erh teaSonochemical energy coupling

Identifiers

PMID41496404
PMCPMC12882671

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

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.