ArticleFood chemistry: X2024
Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup.
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 9 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
9 citing papers in PubMed.
- Comprehensive evaluation of thermal processing on the edible quality, flavor and starch properties of Chinese yam.Food chemistry: X · 2026Article
- Effects of Processing on Antinutrients, Bioactives and Functional Properties of Bamboo Shoots (Foods (Basel, Switzerland) · 2026Article
- Multi-dimensional analysis of quality differences among four cultivars of bamboo shoots.Food chemistry: X · 2026Article
- Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.NPJ science of food · 2025Article
- Unveiling the formation mechanism of characteristic components in steam pot chicken soup withFood chemistry: X · 2025Article
- Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup.Food chemistry: X · 2025Article
- Calcium Supplement Combined with Dietary Supplement Kidtal Can Promote Longitudinal Growth of Long Bone in Calcium-Deficient Adolescent Rats.Nutrients · 2025Article
- Progress in flavor research in food: Flavor chemistry in food quality, safety, and sensory properties.Food chemistry: X · 2025Article
- Metabolomics Reveals Glycerophospholipids, Peptides, and Flavonoids Contributing to Breast Meat Flavor and Benefit Properties of Beijing-You Chicken.Foods (Basel, Switzerland) · 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
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.
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.