Evidence map›Paper›PMID 40160711›Full record

ArticleFood chemistry: X2025

Multidimensional flavor analysis of Yongchun aged vinegar: Impact of aging on quality and flavor profile.

Haocheng Wei, Yijun Chen, Houmei Shen, Junyin Deng, Shuangshuang Zhang, Shen Yang, Liangze Fang, Chuanbo He, Jude Juventus Aweya, Qingbiao Li and 1 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Article
  2. Review
  3. 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

11 authors.

Haocheng WeiCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Yijun ChenCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Houmei ShenCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Junyin DengCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Shuangshuang ZhangCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Shen YangCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Liangze FangInstitute of Ecological Civilization, Yongchun, Quanzhou, Fujian, China.
Chuanbo HeCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Jude Juventus AweyaCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Qingbiao LiCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.
Hui NiCollege of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

•Multidimensional techniques reveal the comprehensive flavor profile of aged vinegar.•Key flavor-active compounds in Yongchun Aged Vinegar were identified.•Aging enhances vinegar freshness and sweetness, boosting consumer acceptability.•Total soluble solids and volatile flavor compounds are core quality indicators of aged vinegar.

Indexed as

Aged vinegarMultidimensional analysisRed yeast riceVolatile flavor compounds

Identifiers

PMID40160711
PMCPMC11952864

What OpenQuestion holds

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LicenceCC BY-NC-ND
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Registered trials

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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.