Evidence map›Paper›PMID 40046996›Full record

ArticleFood chemistry: X2025

Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles.

Xianhui Chang, Fuli Li, Congcong Xue, Xiangze Deng, Xi Chen, Lei Chen, Qingyun Lyu, Lijie Zhu, Guozhen Wang, Wenjing Huang and 3 more

Abstract read
PubMed Full text at PMC Publisher
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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

13 authors.

Xianhui ChangSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Fuli LiSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Congcong XueSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Xiangze DengSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Xi ChenSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Lei ChenSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Qingyun LyuSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Lijie ZhuSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Guozhen WangSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Wenjing HuangSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Gang LiuSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.
Li WangJiangsu College of Tourism, Yangzhou 225000, PR China.
Wenping DingSchool of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Tartary buckwheat staple foods are gaining increasing attraction among individuals with hyperglycemia due to their high bioflavonoid content, which inhibits starch digestion. However, these bioflavonoids also impart undesirable flavors, such as bitterness, which significantly impairs the palatability and consumer acceptance of Tartary buckwheat staple foods. In this study, the flavor characteristics of Tartary buckwheat noodles were analyzed, and methods to reduce bitterness were investigated using psychophysical techniques. The findings reveal that the bitterness threshold of the characteristic flavor solution system of Tartary buckwheat noodles is 0.078 mg/mL. A functional relationship was established between the rutin content and the bitterness quantification value, y = 3.735In(x) + 8.9622, R

Indexed as

Bitterness thresholdBitter perception abatementBitter quantified valueFlavorTartary buckwheat noodlesWeber-Fechner law

Identifiers

PMID40046996
PMCPMC11880726

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.