Evidence map›Paper›PMID 39717407›Full record

ArticleFood chemistry: X2024

Characterization of key off-odor compounds in grass carp cube formed during room temperature storage by molecular sensory science approach.

Hao Wang, Chengwei Yu, Yanan Sun, Ning Cui, Bizhen Zhong, Bin Peng, Mingming Hu, Jinlin Li, Zongcai Tu

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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Fermentation withFood chemistry: X · 2026
    Article
  3. Article
  4. Article
  5. Article
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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

9 authors.

Hao WangNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Chengwei YuNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Yanan SunNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Ning CuiNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Bizhen ZhongNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Bin PengNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Mingming HuNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Jinlin LiNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
Zongcai TuNational R&D Center for Freshwater Fish Processing, College of Chemistry and Chemical Engineering, School of Health & College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Flavor is a significant factor in determining the popularity of freshwater fish. However, freshwater fish can easily spoil during storage, producing an unpleasant odor. Little research has determined the changes in key off-odor compounds (OOCs) in freshwater fish during storage. In this study, quantitation and odor activity value (OAV) calculations revealed that 19 odorants were important volatile odor compounds in fresh, spoilage, and serious spoilage GCC. Recombination and omission experiments verified that (E)-2-hexenal, acetoin,

Indexed as

Aroma recombination and omissionGC-O-MSGrass carp cubeKey off-odor compoundsMolecular sensory scienceVolatile amines

Identifiers

PMID39717407
PMCPMC11664276

What OpenQuestion holds

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LicenceCC BY-NC
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.