Evidence map›Paper›PMID 38752123›Full record

ArticleFood science and biotechnology2024

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC-MS, and GC-olfactometry.

Seong Min Jo, Seong Jun Hong, Sojeong Yoon, Hyangyeon Jeong, Moon Yeon Youn, Eui-Cheol Shin

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science and biotechnology, 2024. 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

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
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

6 authors.

Seong Min JoDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Seong Jun HongDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Sojeong YoonDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Hyangyeon JeongDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Moon Yeon YounDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.
Eui-Cheol ShinDepartment of GreenBio Science/Food Science and Technology, Gyeongsang National University, Jinju, 52725 Republic of Korea.ORCID 0000-0003-4243-4643

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Various citrus fruits' flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). In the E-tongue analysis, the intensity of sweetness, saltiness, and bitterness was highest in

Indexed as

Citrus fruitsMultivariate analysisOdor active compoundTaste componentVolatile compound

Identifiers

PMID38752123
PMCPMC11091006

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.