Evidence map›Paper›PMID 42662656›Full record

ArticleFood chemistry: X2026

Exploration of tea-specific release kinetics and condensate recovery of odor-active compounds during boiling extraction of Liupao, Qingzhuan, and Tibetan teas.

Guohe Chen, Mengzhen Xia, Zhichao Lin, He Xie, Wanling Xiao, Jianan Huang, Zhonghua Liu, Chao Wang

Abstract read
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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1 · What the graph read from it

What it found

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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

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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

8 authors.

Guohe ChenKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Mengzhen XiaKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Zhichao LinKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
He XieKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Wanling XiaoKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Jianan HuangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Zhonghua LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Chao WangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tea-specific control of aroma recovery is needed because volatile losses during extraction and concentration limit the sensory quality of instant tea. Thirteen consecutive 500-mL condensate fractions were collected during pilot-scale boiling-water extraction of Liupao (LP), Qingzhuan (QZ), and Tibetan (TB) teas and analyzed using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), odor activity values (OAVs), and nonlinear fitting curve analysis. Total volatile concentrations followed y = ax

Indexed as

Dark teaHS-SPME-GC–MSNonlinear fitting curve analysisOdor-active compoundsRelease behavior

Identifiers

PMID42662656
PMCPMC13520078

What OpenQuestion holds

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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.