ArticleFood science and biotechnology2024
Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.
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 2 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
2 citing papers 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 · 2026Article
- LED red and blue light source fresh preservation improved the quality of celery and broccoli during cold storage.Food science and biotechnology · 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
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analysis revealed that the differences were not represented obviously according to the storage temperatures. The sourness sensor (SRS) was the highest in the 2nd week, and the saltiness sensor (STS) was the highest in the 1st week. The umami (UMS) and bitterness sensors (BRS) were the highest in the 3rd week, and the sweetness sensor (SWS) was the highest in the initial sample. Clusters were discriminated according to storage periods, regardless of storage temperature. Electronic nose (E-nose) analysis detected a total of 41 and 35 volatiles during the room and cold temperature storages, respectively. Clusters were discriminated according to storage types. These findings provide valuable data for broccoli flavor quality by different storage types.
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.