Evidence map›Paper›PMID 39144203›Full record

ArticleFood science and biotechnology2024

Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang).

Inmyoung Park, Hyun-Young Choi, Young-Su Seo, Mohamed Mannaa

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

4 authors.

Inmyoung ParkSchool of Food and Culinary Arts, Youngsan University, Busan, 48015 Korea.ORCID 0000-0002-1024-5517
Hyun-Young ChoiSchool of Food and Culinary Arts, Youngsan University, Busan, 48015 Korea.
Young-Su SeoDepartment of Integrated Biological Science, Pusan National University, Busan, 46241 Korea.
Mohamed MannaaDepartment of Integrated Biological Science, Pusan National University, Busan, 46241 Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Traditional Korean fermented soy paste (doenjang) has various health benefits; however, its intense umami flavor might interfere with global acceptance. Herbs-supplemented (HS) doenjang, coriander (CS), Korean mint (KMS), and peppermint (PMS), during fermentation was evaluated for its organoleptic properties. The levels of most free amino acids in HS doenjang, known to impart intense flavor, were decreased, including aspartic acid and glutamine. γ-Aminobutyric acid levels increased, whereas 2-pentylfuran levels significantly decreased in KMS and PMS doenjang (

Indexed as

Fermented soy paste (doenjang)HerbSensory evaluationUmami flavorVolatile compound

Identifiers

PMID39144203
PMCPMC11319537

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.