ArticleFrontiers in nutrition2024
Characterization of the flavor profile of Hulatang using GC-IMS coupled with sensory analysis.
Article in Frontiers in nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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
8 citing papers in PubMed.
- Analysis of characteristic flavor compounds in coffee peels subjected to different thermal processing treatments based on GC-IMS and HS-SPME-GC-MS combined with chemical pattern recognition.Food chemistry: X · 2026Article
- Effects of Dietary Ammonium Chloride Supplementation on the Lipidome and Volatile Flavor Compounds in the Subcutaneous Adipose Tissue of Tibetan Sheep.Foods (Basel, Switzerland) · 2026Article
- Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
- Article
- Electrohydrodynamic drying of potato (Food chemistry: X · 2025Article
- Volatile Fingerprinting and Regional Differentiation of Safflower (Foods (Basel, Switzerland) · 2025Article
- Bioprocessing ofFoods (Basel, Switzerland) · 2025Article
- Quality characteristics and volatile profiles of giant salamander (Frontiers in nutrition · 2025Article
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
Background: Hulatang is a traditional specialty snack in Henan, China, and is well known for its unique flavor. Methods: In this study, the volatile organic compounds (VOCs) in four kinds of Hulatang from two representative regions in Henan Province (Xiaoyaozhen and Beiwudu) were evaluated using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results: The results showed that Xiaoyaozhen Hulatang exhibited more ethers, fewer terpenes and ketones than Beiwudu Hulatang. Additionally, Hulatang from different regions were classified using the orthogonal partial least squares-discriminant analysis (OPLS-DA) based on GC-IMS data. Twenty aroma substances were selected as the potential markers using the variable importance in the projection (VIP) variable selection method. Additionally, fifteen aroma components significantly contributing to the aroma of Hulatang were screened using the relative odor activity value (ROAV) (ROAV > 1). Combined with the sensory score results, twelve key substances with significant correlation with odor perception were selected. The flavor characteristics of the key substances revealed that the flavor of Hulatang was mainly composed of volatile components with camphor, green, almond, fatty, spicy, herbal, vegetable, fruity, floral, musty, and solvent aromas. Conclusion: Overall, the experimental results provide a theoretical basis for evaluating the flavor characteristics of Hulatang from different regions using GC-IMS.
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.