ArticleFoods (Basel, Switzerland)2022
Flavor Differences of Edible Parts of Grass Carp between Jingpo Lake and Commercial Market.
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 6 papers.
What it found
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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
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Who cites it
6 citing papers in PubMed, 10 citations in OpenAlex.
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- Resveratrol as a Bioactive Compound for Edible Fish Muscle Quality: Emerging Evidence, Putative Mechanisms, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Metabolomics analysis reveals how feed intake-regulated nutritional compensation strategies promote flavor precursor accumulation and aroma formation in sheep meat.Food chemistry: X · 2026Article
- Comparative analysis of the non-volatile metabolites and taste profiles of the four famous freshwater fish raw materials in China.Food chemistry: X · 2026Article
- Non-volatile and volatile compound analyses revealed the effect of oregano essential oil on the flavor characteristics of beef.Frontiers in nutrition · 2026Article
- Differences in flavor profiles and meat quality of grass carp from China's jingpo lake across four thermal processing methods.Food chemistry: X · 2025Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 2 countries.
Funding
Abstract
This study investigated the flavor differences among three individual parts (abdomen, back, and tail) of Jingpo Lake grass carp (JPGC) and commercial grass carp (CGC). The growing environment and fish parts influenced the volatile compounds of the fish. The highest total contents of alcohols and ethers were found in the back of JPGC (p < 0.05). The combination of an electronic tongue and electronic nose (E-nose) could effectively distinguish the flavor differences between the different parts of JPGC and CGC by principal component analysis. Both the content of total free amino acids (FAAs) and content of amino acids contributing to the sweet and fresh flavors were higher in JPGC than CGC (p < 0.05). Among the ATP-associated products, the inosine 5’-monophosphate (IMP) contents of the back and tail of JPGC were higher (p < 0.05), but the abdomen content was lower (p > 0.05) than the respective contents in the corresponding parts of CGC. Sensory evaluation shows that JPGC had a better texture, odor, and taste, compared to CGC. Correlation analysis showed that the E-nose data and FAAs were highly correlated with the content of alcohols, aldehydes, and ethers. This study showed that the flavors of the different parts of JPGC differed significantly from those of CGC.
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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.