Evidence map›Paper›PMID 42389337›Full record

ArticleFood chemistry: X2026

Effects of different types of water on the sensory and physicochemical properties of cold - brewed green tea.

Yutong Ye, Lingfei Ji, Yiyang Yang

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

3 authors.

Yutong YeTea Research Center, Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.
Lingfei JiTea Research Center, Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.
Yiyang YangTea Research Center, Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Brewing water significantly influences tea infusion quality, yet its role in cold-brewed green tea remains underexplored. This study investigated the effects of four water types-direct drinking water (DDW), pure water (PW), mineral water (MW), and distilled water (DW)-on the sensory and physicochemical properties of cold-brewed green tea. Mineral dissolution varied by water type, with Se, Ca, Hg, Pb, and As being key differentiating elements. Brewing with MW resulted in a flat taste and dark color attributable to low flavor components and interactions involving Ca

Indexed as

Antioxidant capacityBrewing waterCold-brewed green teaPhysicochemical propertiesSensory attributes

Identifiers

PMID42389337
PMCPMC13320320

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.