Evidence map›Paper›PMID 42871249›Full record

ArticleFood chemistry: X2026

Integrated sensory evaluation and feature-based molecular networking elucidate flavor improvement and associated metabolites in dark tea fermented by

Xuechun Wang, Pingping Dong, Na Li, Quan He, Chengfeng Gao, Yue Ma, Jingjie Qi, Tao Yang, Dong-Ping Tu, Mingzheng Huang 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.

Xuechun WangState Key Laboratory of Mechanism and Quality of Chinese Medicines, Macau University of Science and Technology, Macau SAR 999078, China.
Pingping DongState Key Laboratory of Mechanism and Quality of Chinese Medicines, Macau University of Science and Technology, Macau SAR 999078, China.
Na LiState Key Laboratory of Mechanism and Quality of Chinese Medicines, Macau University of Science and Technology, Macau SAR 999078, China.
Quan HeState Key Laboratory of Mechanism and Quality of Chinese Medicines, Macau University of Science and Technology, Macau SAR 999078, China.
Chengfeng GaoState Key Laboratory of Mechanism and Quality of Chinese Medicines, Macau University of Science and Technology, Macau SAR 999078, China.
Yue MaChina Tea Technology Co., Ltd., Beijing, 100036, China.
Jingjie QiChina Tea Technology Co., Ltd., Beijing, 100036, China.
Tao YangGuangxi Key Laboratory of Translational Medicine for Treating High-Incidence Infectious Diseases with Integrative Medicine, Department of Medical Immunology, Guangxi University of Chinese Medicine, Nanning, Guangxi 530200, China.
Dong-Ping TuGuangxi Key Laboratory of Translational Medicine for Treating High-Incidence Infectious Diseases with Integrative Medicine, Department of Medical Immunology, Guangxi University of Chinese Medicine, Nanning, Guangxi 530200, China.
Mingzheng HuangCollege of Food and Pharmaceutical Engineering, Guizhou Institute of Technology, Guiyang, Guizhou 550000, China.
Jing LengGuangxi Key Laboratory of Translational Medicine for Treating High-Incidence Infectious Diseases with Integrative Medicine, Department of Medical Immunology, Guangxi University of Chinese Medicine, Nanning, Guangxi 530200, China.
Jian-Lin WuState Key Laboratory of Mechanism and Quality of Chinese Medicines, Macau University of Science and Technology, Macau SAR 999078, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Secondary microbial fermentation plays a crucial role in improving dark tea flavor, yet how microorganisms regulate flavor formation and transformation remains unclear. This study proposes integrating human/electronic tongue sensory evaluation with feature-based molecular networking (FBMN) to address this issue. Sensory evaluation showed that

Indexed as

Bacillus coagulansEurotium cristatumFeature-based molecular networkingFlavorSecondary fermented dark tea

Identifiers

PMID42871249
PMCPMC13658868

What OpenQuestion holds

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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.