ArticleFrontiers in nutrition2024
Characterization of the volatile compounds in tea (
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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.
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.
Who cites it
5 citing papers in PubMed.
- Ultrasound-Assisted DES Extraction of Black Rice Anthocyanins: Optimization, Characterization, and Bioactivity.Journal of food science · 2026Article
- Analysis of volatile compounds emitted from white champaca flowers (Frontiers in plant science · 2026Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- Aroma Characterization of Gardenia Black Tea Based on Sensory Evaluation and Headspace Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Characterization of the changes of aroma profiles in large-leaf yellow tea during processing using GC-MS and electronic nose analysis.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea flower, with characteristic flavor formed during blooming, are a significant tea resource. However, studies on the volatile compounds of tea flower and their aroma characteristics during flowering are scarce. In this study, the odor characteristics of tea flower during blooming were comprehensively investigated by GC-MS, PCA, ACI determination and sensory evaluation. The tea flower of unopened buds (TF-S1) contained the highest alcohol amounts, while fully opened tea flowers (TF-S3) had the highest heterocyclic compounds. Half-opened tea flowers (TF-S2) had the most volatile compounds, including high levels of linalool and its oxides, and low levels of (
Indexed as
Identifiers
What Socratic holds
Registered trials
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 Socratic graph.