ArticleFood chemistry: X2026
Stage-specific accumulation of characteristic aroma compounds in Lichuan black tea manufactured from 'Echa 10'.
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.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study systematically investigated aroma dynamics across five consecutive processing stages (fresh leaves, withering, rolling, fermentation, drying) of Lichuan black tea (LCBT), a geographically indicated specialty tea from Enshi, China. Using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and multivariate statistical analysis, 81 volatile compounds were identified across all samples, with alcohols (25) and terpenoids (21) representing the two most abundant classes. Free volatiles peaked during rolling and fermentation, with stage-specific markers in fresh leaves and drying. Bound volatiles showed distinct accumulation patterns, with alcohols and aldehydes enriched at withering and rolling, ketones at rolling and drying, and acids declining continuously. Key aroma-active compounds followed stage-dependent patterns coupled with enzymatic and thermal reactions. Fermentation and drying selectively modulated volatile biosynthesis and release, ultimately shaping LCBT's signature floral and fruity aroma. The new fundamental insights into the process-aroma correlation mechanism were proposed during its manufacturing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.