ArticleFood chemistry: X2026
Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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.
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.
Who cites it
2 citing papers in PubMed.
- Identification and Comparison of Aroma-Active Compounds in Different Chinese Dark Teas.Molecules (Basel, Switzerland) · 2026Article
- Analysis of volatile compounds emitted from white champaca flowers (Frontiers in plant science · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Processing techniques determine the quality of tea. This study elucidates the impact of refiring process on Fenghuang Dancong Tea (FDT) under controlled experimental conditions by integrating sensory evaluation, non-targeted metabolomics (UPLC-MS/MS), and flavoromics (HS-SPME-GC × GC-TOF-MS). The results indicate that the decrease in polyphenols of the FDT mainly resulted from their transformation through the phenylpropanoid biosynthesis pathway during refiring, thereby reducing the bitterness and astringency of the tea while enhancing its sweetness. Although volatile diversity decreased with higher temperatures, the content of key aroma-contributing hydrocarbons and ketones peaked at 90 °C. Relative odor activity value (ROAV) analysis identified 9 key aroma compounds (ROAV ≥1), with 2-methyl-butanal, (E)-2-nonenal, 2-pentyl-furan, and 2,3-butanedione being the most impactful. This study provided a comprehensive investigation into metabolite changes during the refiring process of FDT, contributing valuable insights for precisely utilizing the refiring technique to improve the quality of tea.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.