Evidence map›Paper›PMID 42569589›Full record

ArticleFood chemistry: X2026

Chemical analysis of ultrasonic-assisted treatment on improving cold-brewed green tea extraction efficiency and quality formation.

Chen Yang, Minghui Xu, Wei Jiang, Jiaqi Wang, Xu Zhong, Kaikai Wei, Guijie Chen, Qianying Dai, Chuanjian Cui, Ruyan Hou

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

10 authors.

Chen YangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Minghui XuState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Wei JiangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Jiaqi WangState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Xu ZhongState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Kaikai WeiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Guijie ChenState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Qianying DaiState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.
Chuanjian CuiState Key Laboratory of Advanced Environmental Technology, Department of Environmental Science and Engineering, University of Science and Technology of China, 230026, China.
Ruyan HouState Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, College of Tea, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Anhui Agricultural University, Hefei 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the feasibility of ultrasound-assisted cold brewing (UACB) for enhancing the efficiency of cold-brewed tea production while preserving its sensory qualities (color, aroma, taste). Scanning electron microscopy (SEM) revealed that UACB promoted tea leaf hydration and disrupted the surface morphology, providing more diffusion channels for metabolites. Metabolomics and quantitative analysis confirmed that UACB achieved higher extraction efficiency than cold-brewed, with alcohols, aldehydes, flavonoids, and chlorophylls exhibiting maximum increases of 3.91, 9.89, 1.53, and 1.43 fold, respectively. After 8 min of UACB, the extraction of major taste compounds such as L-theanine (55.46 μg/mL) and EGCG (72.10 μg/mL) was comparable to that after 1 h cold brewing (56.29 and 64.90 μg/mL, respectively). The rapid leaching of these compounds drives swift formation of floral and bean-like aroma, umami-sweetness, and green color of cold-brewed tea. These findings highlight UACB as an efficient method for enhancing cold-brewed tea production efficiency and quality control.

Indexed as

AromaCold-brewed teaColorMetabolomicsTasteUltrasound-assisted cold brewing

Identifiers

PMID42569589
PMCPMC13450637

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.