Evidence map›Paper›PMID 42519762›Full record

ArticleFood chemistry: X2026

Revealing the mechanism of shaking/tumbling driving Wuyi rock tea Rougui to "fade green odor and reveal aroma" based on metabolomics and molecular docking technology.

Jianghua Ye, Qiqi Weng, Yuhua Wang, Yulin Wang, Tingting Wang, Yangxin Luo, Xiaoli Jia, Sitong Ye, Qi Zhang, Haibin Wang

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

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2 · The registry

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3 · Its place in the literature

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4 · The record

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5 · Who and what money

Authors and funding

10 authors.

Jianghua YeCollege of Tea and Food Science/Fujian Key Laboratory of Big Data Application and Intellectualization for Tea Industry (Wuyi University), Wuyi University, Wuyishan 354300, China.
Qiqi WengCollege of Life Science, Longyan University, Longyan 364012, China.
Yuhua WangCollege of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Yulin WangCollege of Life Science, Longyan University, Longyan 364012, China.
Tingting WangCollege of Life Science, Longyan University, Longyan 364012, China.
Yangxin LuoCollege of Life Science, Longyan University, Longyan 364012, China.
Xiaoli JiaCollege of Tea and Food Science/Fujian Key Laboratory of Big Data Application and Intellectualization for Tea Industry (Wuyi University), Wuyi University, Wuyishan 354300, China.
Sitong YeCollege of Life Science, Longyan University, Longyan 364012, China.
Qi ZhangCollege of Tea and Food Science/Fujian Key Laboratory of Big Data Application and Intellectualization for Tea Industry (Wuyi University), Wuyi University, Wuyishan 354300, China.
Haibin WangCollege of Tea and Food Science/Fujian Key Laboratory of Big Data Application and Intellectualization for Tea Industry (Wuyi University), Wuyi University, Wuyishan 354300, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Shaking/tumbling (TS) is a key process for shaping the characteristic aroma of tea, but the mechanism driving aroma transformation is still unclear. This study systematically analyzed the dynamic changes of volatile organic compounds (VOCs) and their interaction mechanisms with human olfactory receptors during the TS process. Research found that TS drove the directional transformation of tea aroma from green to fruity and creamy, and six characteristic VOCs were screened. Molecular docking analysis revealed that the binding energy of 3,4-dimethyl-1,5-cyclooctadiene, a green substance, to the receptor OR5M1 was the lowest (-7.6 kcal/mol) and the binding receptor spectrum was the widest (129 types), revealing the high sensitivity of the human body to its perception and the scientific connotation of the traditional experience of "fading green odor and revealing aroma". This study provides important theoretical basis for the precise regulation and process optimization of the aroma quality of Wuyi rock tea.

Indexed as

3,4-Dimethyl-1,5-cyclooctadiene (PubChem CID: 5365753)Aroma qualitycis-3-Hexenyl acetate (PubChem CID: 5363388)cis-3-Hexenyl isobutyrate (PubChem CID: 5352539)cis-4-Decenal (PubChem CID: 5362620)Hexyl crotonate (PubChem CID: 5366038)Isobutyl hexanoate (PubChem CID: 7775)Molecular dockingOlfactory perceptionShaking and tumblingVolatile organic compoundsWuyi rock tea

Identifiers

PMID42519762
PMCPMC13381992

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