Evidence map›Paper›PMID 34073901›Full record

ArticleFoods (Basel, Switzerland)2021

Multi-Statistical Approach for the Study of Volatile Compounds of Industrial Spoiled Manzanilla Spanish-Style Table Olive Fermentations.

Antonio Garrido-Fernández, Alfredo Montaño, Amparo Cortés-Delgado, Francisco Rodríguez-Gómez, Francisco Noé Arroyo-López

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. The Content of Volatile Organic Compounds inMolecules (Basel, Switzerland) · 2024
    Article
  2. Review
  3. Article
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

5 authors.

Antonio Garrido-FernándezFood Biotechnology Department, Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Crta, Utrera km 1, 41013 Seville, Spain.
Alfredo MontañoFood Biotechnology Department, Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Crta, Utrera km 1, 41013 Seville, Spain.
Amparo Cortés-DelgadoFood Biotechnology Department, Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Crta, Utrera km 1, 41013 Seville, Spain.
Francisco Rodríguez-GómezFood Biotechnology Department, Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Crta, Utrera km 1, 41013 Seville, Spain.
Francisco Noé Arroyo-LópezFood Biotechnology Department, Instituto de la Grasa (CSIC), University Pablo de Olavide, Building 46, Crta, Utrera km 1, 41013 Seville, Spain.ORCID 0000-0001-6308-7746

Funding

Spanish Goverment RTI2018-100883-B-I00
6 · The paper itself

Abstract

Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the study of the volatile organic compounds (VOCs) associated with altered (butyric, sulfidic, and putrid) and non-altered (normal) Manzanilla Spanish-style table olive fermentations. Samples were collected from two industrial fermentation yards in Seville (Spain) in the 2019/2020 season. The VOC profiles of altered (

Indexed as

butyriccompositional data analysisgreen Spanish-style olivesputridspoilagestatistical analysissulfidicvolatile compound

Identifiers

PMID34073901
PMCPMC8225193

What OpenQuestion holds

Textmetadata
LicenceCC BY
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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 OpenQuestion graph.