Evidence map›Paper›PMID 41767662›Full record

ArticleFood chemistry: X2026

Effects of composite steaming and drying process on the taste and aroma of pomelo black tea via metabolomics and sensory histology techniques.

Zhiwei Hou, Zhe Gu, Sitong Liu, Jian Lu, Huiyuan Zhang, Le Li, Yugu Jin, Hongqing Ye, Mengqian Lu, Hongping Chen and 1 more

Abstract read
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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
–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

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

11 authors.

Zhiwei HouCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.
Zhe GuCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.
Sitong LiuHangzhou Tea Research Institute, CHINA COOP, Hangzhou, 310016, PR China.
Jian LuAgricultural Technology Promotion Center of Yuhang District of Hangzhou City, Hangzhou 311121, PR China.
Huiyuan ZhangCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.
Le LiCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.
Yugu JinCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.
Hongqing YeSongyang County Lvmingfeng Tea Industry Co., Ltd., Lishui 323400, PR China.
Mengqian LuCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.
Hongping ChenTea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, PR China.
Huiyan JiaCollege of Tea Science and Tea Culture, Zhejiang A & F University, Hangzhou, Zhejiang 311300, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study integrated metabolomics, electronic tongue, and molecular docking to investigate how a multi-stage steam-drying process influences the flavor characteristics of pomelo black tea. Results showed that continuous steam-drying can significantly reduce bitterness and umami, and it could also promote the hydrolysis of flavonoid glycosides such as naringenin and the accumulation of organic acids such as linolenic acid, thereby increasing acidity while reducing bitterness. Volatile component analysis indicated that heat-sensitive terpenes such as

Indexed as

Electronic tongueFlavor qualityMetabolomicsMolecular dockingPomelo black tea

Identifiers

PMID41767662
PMCPMC12938864

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.