Evidence map›Paper›PMID 42280244›Full record

ArticleMolecules (Basel, Switzerland)2026

Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years.

Nianguo Bo, Teng Wang, Qiuyue Chen, Yiqing Guan, Dihan Yang, Fan Yang, Hongyan Gao, Xiaying Tao, Ping Liang, Bei Cai and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (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.

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

13 authors.

Nianguo BoThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Teng WangThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Qiuyue ChenThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Yiqing GuanThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Dihan YangThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Fan YangThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Hongyan GaoThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Xiaying TaoThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Ping LiangThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Bei CaiThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Guanghong PanThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Yingling ZhouThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.
Ming ZhaoThe Key Laboratory of Agricultural Microbiome of Yunnan Province, The National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, College of Agronomy and Biotechnology, Yunnan Agricultural University, Kunming 650201, China.

Funding

National Natural Science Foundation of China Grant No. 32460780the Yunnan Provincial Joint Project of Basic Agricultural Research Grant No. 202401BD070001-007
6 · The paper itself

Abstract

Storage duration critically shapes the characteristic sweet and mellow quality of ripened pu-erh tea (RPT), yet the underlying chemical mechanisms remain poorly understood. This study investigated the sensory and chemical evolution of a representative commercial RPT product across a nine-year storage gradient (1, 3, 5, 7, and 9 years) by integrating Quantitative Descriptive Analysis (QDA), chromaticity measurement, targeted quantification of 42 non-volatile components, and Headspace Gas Chromatography-Mass Spectrometry (HS-GC-MS) volatilomics with multivariate statistical modeling. Prolonged storage drove systematic sensory maturation: the stale aroma gradually purified, and the taste profile transitioned significantly from heavy and mellow to sweet and mellow (

Indexed as

MetabolomicsTeaCatechinFood StorageGas Chromatography-Mass SpectrometryOdorantsPolyphenolsTasteVolatile Organic CompoundsCatechinPolyphenolsTeaVolatile Organic Compoundsagingchemical markersK-means clusteringmethoxybenzenesrelative odor activity value (ROAV)ripened pu-erh teasensory evaluationstoragevolatile organic compounds

Identifiers

PMID42280244
PMCPMC13258448

What OpenQuestion holds

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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.