Evidence map›Paper›PMID 42729369›Full record

ArticleFrontiers in plant science2026

Roasting-driven flavor reconstruction in Wuyi Rougui tea: a dual mechanism of pectin-mediated thickening and metabolite remodeling.

Hua Feng, Jiawei Yan, Yiting Liu, Xiaohong Feng, Ruihua Liu, Fang Yang, Yanhua Zhou, Yao Wu, Yushan Liu, Jiahua Chen and 5 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in plant science, 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
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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

15 authors.

Hua Feng *College of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Jiawei Yan *School of Modern Agriculture and Biotechnology, Ankang University/Shaanxi Tea Lab Co-constructed by Province and Municipality, Ankang, China.
Yiting Liu *College of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Xiaohong FengCollege of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Ruihua LiuCollege of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Fang YangSchool of Modern Agriculture and Biotechnology, Ankang University/Shaanxi Tea Lab Co-constructed by Province and Municipality, Ankang, China.
Yanhua ZhouMinbei Vocational and Technical College, Nanping, China.
Yao WuCollege of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Yushan LiuCollege of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Jiahua ChenCollege of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Xuchao YinSchool of Modern Agriculture and Biotechnology, Ankang University/Shaanxi Tea Lab Co-constructed by Province and Municipality, Ankang, China.
Weiguo ZhaoSchool of Modern Agriculture and Biotechnology, Ankang University/Shaanxi Tea Lab Co-constructed by Province and Municipality, Ankang, China.
Feiquan WangCollege of Tea and Food Science/Tea Engineering Research Center of Fujian Higher Education/Tea Science Research Institute, Wuyi University, Wuyishan, China.
Pengjie WangCollege of Horticulture, Northwest A&F University, Xianyang, China.
Zongjie WuCollege of Horticulture, Northwest A&F University, Xianyang, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Roasting shapes the sensory quality of Wuyi Rougui tea, but the links between sensory changes and flavor compound remodeling across roasting stages remain insufficiently characterized. Sensory evaluation and electronic sensory analysis showed that RG2O exhibited enhanced sensory characteristics, including fruity-floral and cinnamon-like aroma attributes. GC-MS analysis identified 362 volatile metabolites, with esters, terpenoids, and heterocyclic compounds as the major classes. OAV and VIP analyses suggested that 1-nonen-3-one, pyrazines, and other differential volatiles may contribute to the variation of mineral and roasted aroma characteristics. Non-volatile analysis showed that gallic acid (GA), gallocatechin gallate (GCG), and theabrownins were associated with taste-related attributes, including thickness, while roasting was accompanied by the conversion of protopectin into soluble pectin. Molecular docking provided predictive evidence for potential interactions between GA/GCG and the calcium-sensing receptor related to kokumi-associated perception. Overall, roasting was associated with coordinated remodeling of volatile and non-volatile metabolites, together with changes in pectin components, contributing to the reconstruction of flavor characteristics in Wuyi Rougui tea.

Indexed as

metabolomicsmolecular dockingroasting processsensory omicsWuyi Rougui

Identifiers

PMID42729369
PMCPMC13561936

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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.