Evidence map›Paper›PMID 39582655›Full record

ArticleFood chemistry: X2024

HS-SPME combined with GC-MS and GC-O for characterization of key aroma-active compounds in fruity and grassy peppers (

Qingyun Shan, Yu Wan, Jude Liang, Wanjuan He, Jing Zeng, Wenhui Liang, Siwei Xiong, Meiling Zhang, Bing Wang, Xuexiao Zou and 2 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.

0numbers the graph read from it
0cells of the map it votes in
8citing 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

8 citing papers in PubMed.

  1. Article
  2. Article
  3. Meat flavor ofFood chemistry: X · 2026
    Article
  4. Review
  5. Article
  6. Characteristic of essential oil inFood chemistry: X · 2025
    Article
  7. Article
  8. 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

12 authors.

Qingyun ShanEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Yu WanEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Jude LiangEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Wanjuan HeEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Jing ZengEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Wenhui LiangEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Siwei XiongEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Meiling ZhangEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Bing WangEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Xuexiao ZouEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Cheng XiongEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.
Feng LiuEngineering Research Center for Horticultural Crop Germplasm Creation and New Variety Breeding, Ministry of Education/Key Laboratory for Vegetable Biology of Hunan Province, College of Horticulture, Hunan Agricultural University, Changsha 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Pepper (

Indexed as

Fruity aromaGrassy aromaPepperSensory evaluationVolatiles

Identifiers

PMID39582655
PMCPMC11585830

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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.