Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.

Junjie Li, Lang Li, Pinglian Yu, Banglei Zhang, Lina Zhao, Zhongxia Zhao, Kunyi Liu, Kaijie Kang

Abstract read

In one paragraph

Article in Molecules (Basel, Switzerland), 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

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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.

A preliminary study on the characterization of taste and odor attributes in commercial lager and ale beers using E-sensing techniques.Frontiers in nutrition · 2026
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

8 authors.

Junjie LiSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Lang LiSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Pinglian YuSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Banglei ZhangSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Lina ZhaoSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Zhongxia ZhaoSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Kunyi LiuSchool of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College, Yibin 644100, China.ORCID 0000-0001-7290-2941

Kaijie KangSchool of Chemistry and Chemical Engineering, Zhaotong University, Zhaotong 657000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Beer, as an ancient and widely consumed alcoholic beverage, holds a rich cultural heritage and history. In recent years, fruit beer has gained significant attention as a distinct beer type produced by incorporating fruit juice into traditional beer ingredients. This study employed headspace solid-phase microextraction-gas chromatography-mass spectrometry techniques, redundancy analysis, and orthogonal projections to latent structures discriminant analysis to analyze the sensory evaluation, physicochemical properties, organic acids, and volatile organic compounds (VOCs) of loquat beer with different proportions of loquat juice. The results shown that the addition of an appropriate amount of loquat juice (40%) enhanced the overall sensory quality of the beer; as the proportion of loquat juice increased, the contents of malic acid and tartaric acid significantly increased (

Indexed as

BeerEriobotryaFruit and Vegetable JuicesVolatile Organic CompoundsGas Chromatography-Mass SpectrometryHumansOdorantsSolid Phase MicroextractionTasteVolatile Organic Compoundsbeerloquat juicephysicochemical propertiessensory characterizationvolatile components

Identifiers

PMID39202817

DOI10.3390/molecules29163737

PMCPMC11357548

What OpenQuestion holds

Textmetadata

LicenceCC BY

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Registered trials

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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.