Sensory-guided and statistical characterization of key odorants driving floral differentiation in three Anhui green teas.

Jieyao Yu, Tianyuan Yang, Qian Chen, Gang Wang, Dongzhu Huang, Małgorzata Starowicz, Xiaochun Wan, Xiaoting Zhai

Abstract read

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

8 authors.

Jieyao YuState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Tianyuan YangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Qian ChenState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Gang WangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Dongzhu HuangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Małgorzata StarowiczTeam of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Trylińskiego Street 18, 10-683 Olsztyn, Poland.

Xiaochun WanState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Xiaoting ZhaiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The "floral" aroma is highly valued in green tea quality and has attracted growing interest in green tea flavor research recently. However, comparative studies among them remain limited. In this study, three representative floral green teas from Anhui-

Indexed as

Differentiation analysisFloral aromaGreen teaMultivariate analysis

Identifiers

PMID42111321

DOI10.1016/j.fochx.2026.103936

PMCPMC13153592

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.