ArticleFood chemistry: X2024
Flavor characteristics of large yellow croaker soup served with different dried edible fungi.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 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
18 citing papers in PubMed.
- Quality Improvement of Porcine Bone Broth via Enzyme-Driven Flavor Release and Structural Modification.Journal of food science · 2026Article
- Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS.Food chemistry: X · 2026Article
- Non-Volatile Bioactive Properties of Mushroom Extracts (Molecules (Basel, Switzerland) · 2026Article
- Comparative analysis of the aroma characteristics ofFood chemistry: X · 2026Article
- Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna.Current research in food science · 2026Article
- Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.NPJ science of food · 2025Article
- Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat.NPJ science of food · 2025Article
- Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.Food chemistry: X · 2025Article
- Characteristic of flavor in soup of pork stewed withFood chemistry: X · 2025Article
- Optimizing decolorization and deodorization to remove pigments and fishy odors while preserving antioxidant activity in Asian swamp eel (Food chemistry: X · 2025Article
- Comparative study of volatile and non-volatile flavor substances in squid from multiple origins.Food chemistry: X · 2025Article
- Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates.Foods (Basel, Switzerland) · 2025Article
- Analysis of the flavor profile of chicken white soup with varying fat addition using GC-MS, GC-IMS andFood chemistry: X · 2025Article
- Effects of different thermal processing methods on physicochemical properties, microstructure, nutritional quality and volatile flavor compounds of silver carp bone soup.Food chemistry: X · 2025Article
- Volatile and non-volatile compound analysis of ginkgo chicken soup during cooking using a combi oven.Food chemistry: X · 2025Article
- Article
- Study of metabolite differences of flue-cured tobacco from Canada (CT157) and Yunnan (Yunyan 87).Heliyon · 2024Article
- Feasibility of circular fermentation as a new strategy to accelerate fermentation and enhance flavor of Antarctic krill paste.Current research in food science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.
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.