ArticleFoods (Basel, Switzerland)2026
Characterization of Non-Volatile and Volatile in Flat Green Teas Processed by Green, Yellow, and Purple-Colored Leaves Using Multi-Sensory Analysis and Metabolomics.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
Abstract
Teas processed from specialty-colored tea leaves possess distinctive quality profiles shaped by their volatile and non-volatile compounds, which serve as critical metrics for evaluating tea cultivars. In this study, we comprehensively characterized the quality attributes of flat green teas produced from three tea cultivars-green-leaved 'FDDB', yellow-leaved 'ZH2', and purple-leaved 'ZJ'-using an integrated analytical approach including sensory evaluation, widely targeted metabolomics, GC-E-nose, and HS-SPME-GC-MS. Sensory evaluation revealed distinct sensory characteristics among teas processed from the three cultivars with different leaf colors. GC-E-nose analysis further confirmed that the aroma profiles of these tea samples could be clearly distinguished based on leaf color. Metabolomic analysis identified a total of 2050 non-volatile compounds, among which 18 amino acids, 5 phenolic acids, and 4 flavonoids were pinpointed as key contributors to the unique taste profiles of infusions from ZH2 and ZJ teas. Additionally, a total of 1100 volatile compounds were detected, with 94, 75, and 90 key aroma-active compounds identified in FDDB, ZH2, and ZJ teas, respectively. Collectively, in this study, systematic analysis revealed significant differences in both volatile and non-volatile chemical compositions across the three tea cultivars. These findings provide a scientific foundation for understanding the processing suitability and quality formation mechanisms of tea cultivars with distinct leaf colors.
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.