Evidence map›Paper›PMID 37048231›Full record

ArticleFoods (Basel, Switzerland)2023

Characterisation of the Aroma Profile and Dynamic Changes in the Flavour of Stinky Tofu during Storage.

Huaixiang Tian, Ling Zou, Li Li, Chen Chen, Haiyan Yu, Xinxin Ma, Juan Huang, Xinman Lou, Haibin Yuan

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

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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

1 citing paper in PubMed.

  1. Review
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

9 authors.

Huaixiang TianDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
Ling ZouDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
Li LiShanghai Tramy Green Food Co., Ltd., No. 201, Xuanchun Road, Sanzao Industrial Park, Xuanqiao Town, Pudong New Area, Shanghai 201314, China.
Chen ChenDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.ORCID 0000-0002-4885-393X
Haiyan YuDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
Xinxin MaShanghai Tramy Green Food Co., Ltd., No. 201, Xuanchun Road, Sanzao Industrial Park, Xuanqiao Town, Pudong New Area, Shanghai 201314, China.
Juan HuangDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
Xinman LouDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.
Haibin YuanDepartment of Food Science and Technology, Shanghai Institute of Technology, Haiquan Road 100, Shanghai 201418, China.

Funding

Horizontal Scientific Research Project Grant J2021-26
6 · The paper itself

Abstract

Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In this study, the flavour changes of stinky tofu over six different storage periods were comprehensively analysed through sensory, electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. The results of the sensory and electronic nose analyses confirmed the changes in the flavour of stinky tofu across different storage periods. In the GC-MS analysis, 60 volatile compounds were detected during storage, and the odour activity values indicated that 29 of these 60 compounds significantly contributed to the aroma profile. During storage, the alcohol concentration of the stinky tofu gradually decreased while the acid and ester concentrations increased. According to a partial least squares analysis, 2-phenylethyl acetate, 2-phenylethyl propanoate, p-cresol, and phenylethyl alcohol, which were detected after 10 days of storage, promoting the release of an overripe apple-like odour from the stinky tofu. Findings regarding the flavour changes and characteristics of stinky tofu during different storage periods can provide a potential reference for recognising the quality of these products.

Indexed as

food flavourGC-MSstinky tofuvolatile compounds

Identifiers

PMID37048231
PMCPMC10093793

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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.