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Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics

Overview of attention for article published in SpringerPlus, May 2016
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Title
Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics
Published in
SpringerPlus, May 2016
DOI 10.1186/s40064-016-2229-y
Pubmed ID
Authors

Chen Wang, Shidong Lv, Yuanshuang Wu, Xuemei Gao, Jiangbing Li, Wenrui Zhang, Qingxiong Meng

Abstract

Consistent aroma characteristics are important for tea products. However, understanding the formation of tea aroma flavor and correspondingly proposing applicable protocols to control tea quality and consistency remain major challenges. Oolong tea is one of the most popular teas with a distinct flavor. Generally, oolong tea is processed with the leaves of tea trees belonging to different subspecies and grown in significantly different regions. In this study, Yunnan and Fujian oolong teas, green tea, black tea, and Pu-erh tea were collected from major tea estates across China. Their sensory evaluation, main water-soluble and volatile compounds were identified and measured. The sensory evaluation, total polysaccharide, caffeine, and catechin content of Yunnan oolong tea was found to be different from that of Fujian oolong tea, a result suggesting that the kinds of tea leaves used in Yunnan and Fujian oolong teas were naturally different. However, according to their aroma compounds, principal component analysis (PCA) and cluster analysis (CA) of the volatile compounds showed that the two types of oolong teas were similar and cannot be clearly distinguished from each other; they are also different from green, black, and Pu-erh teas, a result indicating that the same oolong tea processing technology applied to different tea leaves results in consistent aroma characteristics. The PCA analysis results also indicated that benzylalcohol, indole, safranal, linalool oxides, β-ionone, and hexadecanoic acid methyl ester highly contributed to the distinct aroma of oolong tea compared with the other three types of teas. This study proved that the use of the same processing technology on two kinds of tea leaves resulted in a highly consistent tea aroma.

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 49 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 49 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 8 16%
Student > Ph. D. Student 5 10%
Student > Master 4 8%
Researcher 3 6%
Student > Doctoral Student 1 2%
Other 5 10%
Unknown 23 47%
Readers by discipline Count As %
Chemistry 7 14%
Agricultural and Biological Sciences 6 12%
Biochemistry, Genetics and Molecular Biology 3 6%
Engineering 2 4%
Unspecified 1 2%
Other 2 4%
Unknown 28 57%
Attention Score in Context

Attention Score in Context

This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 09 June 2017.
All research outputs
#19,301,343
of 24,608,500 outputs
Outputs from SpringerPlus
#1,225
of 1,864 outputs
Outputs of similar age
#216,348
of 310,545 outputs
Outputs of similar age from SpringerPlus
#124
of 185 outputs
Altmetric has tracked 24,608,500 research outputs across all sources so far. This one is in the 21st percentile – i.e., 21% of other outputs scored the same or lower than it.
So far Altmetric has tracked 1,864 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 6.0. This one is in the 34th percentile – i.e., 34% of its peers scored the same or lower than it.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 310,545 tracked outputs that were published within six weeks on either side of this one in any source. This one is in the 30th percentile – i.e., 30% of its contemporaries scored the same or lower than it.
We're also able to compare this research output to 185 others from the same source and published within six weeks on either side of this one. This one is in the 33rd percentile – i.e., 33% of its contemporaries scored the same or lower than it.