Evidence map›Paper›PMID 42291806›Full record

ArticleFood chemistry: X2026

Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars.

Liqing Mei, Xiaomei Mao, Wenhan Fan, Siqi Zhang, Haowei Guo, Xinyao Zhong, Shuying Gong, Fangyuan Fan

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.

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0citing papers in PubMed
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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

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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

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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.

Liqing MeiTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
Xiaomei MaoChangxing Agricultural and Rural Bureau, Changxing 313100, PR China.
Wenhan FanTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
Siqi ZhangTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
Haowei GuoTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
Xinyao ZhongChangxing Agricultural and Rural Bureau, Changxing 313100, PR China.
Shuying GongTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.
Fangyuan FanTea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Zisun tea, produced in Changxing, China, holds a profound historical heritage and has significantly influenced the tea culture in numerous tea-producing and consuming countries worldwide. Despite its high reputation, the flavor profile of Zisun tea remains unclear. This study analyzed aroma profiles and key volatile contributors across four grades and six major cultivars of Zisun tea. Results indicated that lower grades exhibited increased baked leaf aroma and decreased tender and fragrance aroma, while cultivars displayed distinct green or fruity attributes. Nineteen key volatile compounds were linked to grade- and cultivar-specific traits, with terpene and amino acid metabolites being primarily floral alcohols. Grade-cultivar shared compounds including hexanal, phenylethyl alcohol, linalool oxide (pyranoid), geraniol and 2-furanmethanol also aided in discriminating both grades and cultivars. Additionally, indole,

Indexed as

Aroma profilesGradesKey odorantsTea cultivarsZisun tea

Identifiers

PMID42291806
PMCPMC13255040

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.