Evidence map›Paper›PMID 42733893›Full record

ArticleFood chemistry: X2026

Optimizing the Maillard reaction for sweet flavor enhancement in instant tea: Integrating sensory evaluation and metabolomics.

Jie Wang, Shuyi Zhou, Qian Wang, Xueming Ma, Yijing Wang, Songyan Han, Yuan Feng, Fengfeng Qu, Guofeng Yu, Xinfu Zhang

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

10 authors.

Jie WangCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Shuyi ZhouCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Qian WangCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Xueming MaCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Yijing WangCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Songyan HanCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Yuan FengQingdao Petrochemical Advanced Technical School, Qingdao 266108, China.
Fengfeng QuCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.
Guofeng YuChina Tobacco Shandong Industrial Co.,Ltd., Jinan 250014, China.
Xinfu ZhangCollege of Horticulture, Qingdao Agricultural University, Qingdao 266109, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to optimize the Maillard reaction (MR) conditions for instant green tea (GT), black tea (BT), and oolong tea (OT) and to characterize the aroma profiles of the resulting MR products (MRPs). Supercritical CO₂ pretreatment reduced tea polyphenols and caffeine in instant teas. Key parameters (time, pH, temperature, exogenous substrate ratio) were optimized for each instant tea. The MRPs developed desirable sweet, roasted, and caramel-like aroma attributes. Volatile analysis revealed that the MR increased the levels of ketones, aldehydes, and esters, while decreasing hydrocarbons in the MRPs. Based on odor activity value and chemometric analysis, key aroma-active compounds such as indole,

Indexed as

Aroma-active compoundsInstant teaMaillard reactionSweet aroma

Identifiers

PMID42733893
PMCPMC13571756

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.