Evidence map›Paper›PMID 41551786›Full record

ArticleFood chemistry: X2026

Preliminary tossing post-harvest: Unraveling its role in aroma enhancement of large-leaf oolong tea.

Mengjiao Hao, Zhenbiao Zhang, Xingfei Lai, Junxi Cao, Suwan Zhang, Qiuhua Li, Ruohong Chen, Zhaoxiang Lai, Shili Sun, Lingli Sun

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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
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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

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

10 authors.

Mengjiao HaoTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Zhenbiao ZhangTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Xingfei LaiTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Junxi CaoTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Suwan ZhangTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Qiuhua LiTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Ruohong ChenTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Zhaoxiang LaiTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Shili SunTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.
Lingli SunTea Research Institute, Guangdong Academy of Agricultural Sciences/ Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation and Utilization, Guangzhou 510640, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Preliminary tossing, a novel step inserted before conventional oolong processing, was evaluated for its ability to enhance the aromatic compounds of high-flavor oolong tea. But the preliminary tossing of promoting the conversion and release of aroma substances is not clear. Preliminary tossing significantly enhanced the floral, fruity, and sweet aromas, without affecting taste quality. Sunlight-withering and shaking were the key steps in forming the floral-fruity aroma of OT-D, significantly increasing floral-fruity substances (1-hexanol, 3-methylbutyl acetate, benzeneacetaldehyde, 1-undecanol, trans-βocimene, 2-nitroethylbenzene, geranyl isobutyrate, and hexyl 2-methylbutanoate). Benzeneacetaldehyde, 2-nitroethylbenzene, trans-β-ocimene, and (3E,5

Indexed as

Aroma qualityNon-volatile and volatile non-targeted metabolomicsOolong teaPre-tossingProcessing

Identifiers

PMID41551786
PMCPMC12807845

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.