Evidence map›Paper›PMID 42827855›Full record

ArticleFood chemistry: X2026

Effect of roasting intensity on sensory quality and chemical composition of Zijuan oolong tea.

Chao Sun, Tang Song, Junfeng Hu, Mengdi Wang, Chunlin Chen, Yiping Tian, Yijian Yang, Qiongxian Luo, Youyong Li, Shiquan Shen and 2 more

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

12 authors.

Chao SunTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Tang SongTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Junfeng HuSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Mengdi WangSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Chunlin ChenTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Yiping TianTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Yijian YangTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Qiongxian LuoTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Youyong LiTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Shiquan ShenTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Benying LiuTea Research Institute, Yunnan Academy of Agricultural Sciences, Kunming 650205, China.
Mengting ZhuSchool of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The quality evolution of Zijuan oolong tea during roasting was investigated by integrating sensory evaluation, color analysis, chemical composition, volatile compounds, and multivariate analysis. Light roasting produced the highest sensory score (91.7), with an elegant sweet aroma, bright brownish-yellow liquor, and mellow taste. L-Theanine decreased progressively from 1.19 to 0.53 mg g

Indexed as

AnthocyaninsChemical compositionRoastingSensory qualityVolatile compoundsZijuan oolong tea

Identifiers

PMID42827855
PMCPMC13632026

What OpenQuestion holds

Textmetadata
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Registered trials

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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.