ArticleFood chemistry: X2025
Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead.
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 3 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
3 citing papers in PubMed.
- Synergistic Growth and Metabolic Interactions ofMetabolites · 2026Article
- Advances in mead production and flavor characteristics: traditional and modern techniques, metabolic pathways of volatile compounds, and sensory evaluation.Food chemistry: X · 2026Review
- Unraveling flavor formation inFood chemistry: X · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A novel two-step fermentation process was developed to enhance mead flavor quality. Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) with three columns was used to analyze the volatile profiles of meads, along with sensory evaluation and machine learning. Compared to traditional mead (TM), our novel mead (NM) reduced off-flavor compounds by 37.6 %, with isoamyl alcohol decreasing 1.26-fold and ethyl laurate 2.09-fold. Meanwhile, aromatic compounds increased by 39.41 %, with isoamyl acetate rising 3.31-fold, ethyl caproate 2.79-fold, and phenylethyl alcohol 1.69-fold. Sensory evaluation revealed a significant reduction in bitterness (41.1 %) and irritation (42.5 %), while fruity, sweet, and pleasantly sour flavors increased by 27.4 %, 36.9 %, and 45.5 % for NM. Key aroma compounds (benzaldehyde, 2,3-butanediol, cedrol) were identified via recombination and omission experiments. Dynamic monitoring and machine learning identified key rate-limiting steps, including the oxidation of benzeneacetaldehyde (phenylethyl alcohol synthesis), isovaleraldehyde (isoamyl alcohol synthesis), and the conversion of octanoic acid to decanoic acid.
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.