Characterization of flavor profile of beef jerky from different regions of China using gas chromatography-mass spectrometry, electronic tongue, and electronic nose.

Bayierta Bayinbate, Linwei Yang, Iftikhar Hussain Badar, Yue Liu, Lang Zhang, Yingying Hu, Baocai Xu

Abstract read

In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it

0cells of the map it votes in

4citing 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

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3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses.Foods (Basel, Switzerland) · 2026
Article
Multi-omics reveals molecular basis of beef quality differences between Qinchuan and Nanyang cattle.Food chemistry. Molecular sciences · 2026
Article
Red Yeast Rice-Driven Kombucha Fermentation: A Novel Strategy for Developing Functional Beverages with Enhanced Hypoglycemic and Hypolipidemic Properties.Foods (Basel, Switzerland) · 2026
Article
Fermentation of Pea Protein Isolate byFoods (Basel, Switzerland) · 2025
Article

4 · The record

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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

7 authors.

Bayierta BayinbateSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.

Linwei YangState key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, China.

Iftikhar Hussain BadarDepartment of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan.

Yue LiuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.

Lang ZhangKey Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei, Anhui, 230036, China.

Yingying HuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.

Baocai XuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This research utilized gas chromatography-mass spectrometry (GC-MS), electronic tongue (

Indexed as

Beef jerkyCorrelation analysisFlavor characteristicsHeatmap cluster analysisSensory attributes

Identifiers

PMID39974519

DOI10.1016/j.fochx.2025.102245

PMCPMC11838102

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LicenceCC BY-NC

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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.