Evidence map›Paper›PMID 40191847›Full record

ArticleFood chemistry: X2025

Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu.

Xianhao Ding, Yonghui Yu, Wenjing Li, Huang Dai, Jiahua Wang, Fuwei Pi, Mengjie Zhu, Xue Wang, Xiaodan Liu, Dun Wang

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. Not yet cited in PubMed.

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

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

10 authors.

Xianhao DingCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Yonghui YuCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Wenjing LiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Huang DaiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Jiahua WangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Fuwei PiCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Mengjie ZhuXiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China.
Xue WangXiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China.
Xiaodan LiuCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, China.
Dun WangXiangyang Academy of Agricultural Sciences, Xiangyang 441057, Hubei, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Xiangyang fresh Huangjiu is a Chinese regional specialty fermented beverage and an intangible cultural heritage. The microbial community, sensory characteristics and volatile flavor compounds during the storage of two typs of Xiangyang fresh Huangjiu were investigated, and a correlative analysis was conducted between the microbial community and sensory characteristics as well as volatile flavor compounds. 14 dominant bacterial genera and 7 dominant fungal genera were indentified in both types of Huangjiu. The pronounced sourness in both types of Huangjiu during storage was strongly positively associated with

Indexed as

Correlative analysisMicrobial communitiesSensory characteristicsStorageVolatile flavor compoundsXiangyang fresh Huangjiu

Identifiers

PMID40191847
PMCPMC11968287

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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.