Evidence map›Paper›PMID 42898087›Full record

ArticleFood chemistry: X2026

Flavor characteristics of different grades of Baiyaqilan tea: An integrated analysis based on sensory evaluation and metabolomics.

Fangting Zhang, Ping Shuai, Zekai Zhang, Weiyi Kong, Jiake Zhao, Kailong Liu, Feng Gao, Xueling Yu, Zhongchen Xie, Manrong Huang and 4 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.

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1 · What the graph read from it

What it found

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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

14 authors.

Fangting ZhangCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Ping ShuaiCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Zekai ZhangCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Weiyi KongCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Jiake ZhaoCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Kailong LiuCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Feng GaoCrop Production Technology Promotion Station of Fujian Province, Fuzhou 350003, China.
Xueling YuCrop Production Technology Promotion Station of Fujian Province, Fuzhou 350003, China.
Zhongchen XieCrop Production Technology Promotion Station of Fujian Province, Fuzhou 350003, China.
Manrong HuangTea Industry Guidance Station of Pinghe County Agriculture and Rural Bureau, Fujian Province, Zhangzhou 363700, China.
Xiangxiang HuangCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Jiayi GuoCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Jingwen LiCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Zhilong HaoCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Baiyaqilan tea (BYQL), a distinctive oolong tea, exhibits grade-dependent differences in flavor profiles. To elucidate the chemical basis of these quality variations, sensory evaluation combined with metabolomic analyses was conducted on different grades of BYQL. Sensory scores declined with decreasing tea grade. A total of 100 differential non-volatile metabolites were tentatively identified. Succinic acid, L-malic acid, kaempferol-4'-O-glucoside, and genistein-8-C-glucoside were characteristic of special-grade BYQL, whereas lysophosphatidylcholines (LPCs) and bitterness-related compounds, including leucocyanidin, were associated with first- and second-grade teas, respectively. Seven key aroma compounds were screened from 51 volatiles based on VIP>1,

Indexed as

Baiyaqilan teaDifferent gradesMetabolomicsSensory evaluation

Identifiers

PMID42898087
PMCPMC13677303

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.