ArticleFoods (Basel, Switzerland)2022
Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 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
16 citing papers in PubMed.
- Decoding the structure-flavor interplay ofFood chemistry: X · 2026Article
- Effects of drying methods on the nutritional, antioxidant capacity and volatile compounds ofFood chemistry: X · 2026Article
- Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns.Food chemistry: X · 2026Article
- Flavonoid-RichMicroorganisms · 2026Article
- Comprehensive characterization of Chinese beers based on chemical composition, antioxidant activity and volatile metabolomics.Scientific reports · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Characteristics of Soft Wheat and Tiger Nut (Foods (Basel, Switzerland) · 2025Article
- Transcriptome and HS-SPME-GC-MS analysis of key genes and flavor components associated with beef marbling.Frontiers in veterinary science · 2025Article
- Based on electronic nose and multi-omics, investigate the dynamic changes of volatile and non-volatile organic compounds in waxy wheat Baijiu from different years.Food chemistry: X · 2024Article
- Effect of Boiling and Roasting Treatments on the Nutrients, Lipid Quality, and Flavor of Peanuts.Food science & nutrition · 2024Article
- Blue honeysuckle fermentation withFood chemistry: X · 2024Article
- Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation,Food chemistry: X · 2024Article
- Comparison and evaluation ofFood chemistry: X · 2024Article
- Tiger nut (Food chemistry: X · 2023Review
- Comparison of Flavor Profile Relationship of Soy Sauce under Different Storage Conditions.Foods (Basel, Switzerland) · 2023Article
- Selection of a Fermentation Strategy for the Preparation of Clam Sauce with Acceptable Flavor Perception.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). According to E-tongue and E-nose radar plots and principal component analysis (PCA), baking can effectively change the taste and odor of defatted tiger nut flour, and the odors of samples with a baking time of >8 min were significantly different from the original odor of unbaked flour. Moreover, bitterness and astringency increased with longer baking times, and sweetness decreased. HS-SPME-GC-MS detected a total of 68 volatile organic compounds (VOCs) in defatted tiger nut flour at different baking levels, and most VOCs were detected at 8 min of baking. Combined with the relative odor activity value (ROAV) and heat map analysis, the types and contents of key flavor compounds were determined to be most abundant at 8 min of baking; 3-methyl butyraldehyde (fruity and sweet), valeraldehyde (almond), hexanal (grassy and fatty), and 1-dodecanol, were the key flavor compounds. 2,5-dimethyl pyrazine, and pyrazine, 2-ethylalkyl-3,5-dimethyl- added nutty aromas, and 1-nonanal, 2-heptanone, octanoic acid, bicyclo [3.1.1]hept-3-en-2-ol,4,6,6-trimethyl-, and 2-pentylfuran added special floral and fruity aromas.
Indexed as
Identifiers
What OpenQuestion 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 OpenQuestion graph.