Evidence map›Paper›PMID 42093962›Full record

ArticleFood chemistry: X2026

Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with three

Haoran Sun, Zhongqi Zu, Jia Li, Yaling Cao, Rui Fang, Shanshan Shen, Mengxue Chen, Yu Tang, Zhengnan Jiang, Qi Chen and 2 more

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
–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

12 authors.

Haoran SunNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Zhongqi ZuNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Jia LiNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Yaling CaoNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Rui FangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Shanshan ShenNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Mengxue ChenHuangshan Seeking Tea Co., Ltd., Huangshan 245700, China.
Yu TangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Zhengnan JiangHuangshan Seeking Tea Co., Ltd., Huangshan 245700, China.
Qi ChenNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Yu WangNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.
Xueling GaoNational Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of the Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, Anhui Agricultural University, Hefei 230036, Anhui, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the impact of geographically distinct strains of the same fungal species on the aroma of fermented tea, three

Indexed as

Aroma-active compoundsAspergillus cristatusDark teaGeographical regionSolid-state fermentation

Identifiers

PMID42093962
PMCPMC13141621

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.