Evidence map›Paper›PMID 40206045›Full record

ArticleFood chemistry: X2025

Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles using

Yuanfang Xu, Xiaoyu Wang, Qingxiu Mao, Qiling Zhang, Yiji Zhou, Gaoliu Huang, Lu Liu, Qing Yang, Yong Zhang, Feng Guo and 6 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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
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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

16 authors.

Yuanfang XuHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Xiaoyu WangAgricultural Equipment Institute of Hunan/Hunan Intelligent Agriculture Engineering Technology Research Center/Hunan Branch Center of National Energy R&D Center for Non-Food Biomass, Changsha 410125, China.
Qingxiu MaoHunan Province Grain and Oil Product Quality Monitoring Center, Changsha, Hunan 410008, China.
Qiling ZhangHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Yiji ZhouHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Gaoliu HuangChangsha Agricultural Product Quality Monitoring Center, Changsha, Hunan 410006, China.
Lu LiuHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Qing YangAgricultural Equipment Institute of Hunan/Hunan Intelligent Agriculture Engineering Technology Research Center/Hunan Branch Center of National Energy R&D Center for Non-Food Biomass, Changsha 410125, China.
Yong ZhangHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Feng GuoHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Chao DengHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Meijuan YuHunan Agricultural Products Processing Institute, Changsha, Hunan 410125, China.
Mengyun OuyangHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Ling PengHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.
Jianhui WangSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha, Hunan 410114, China.
Wenge LiHunan Institute of Nuclear Agriculture Sciences and Chinese Herbal Medicines, Changsha, Hunan 410125, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The effects of different pretreatment combined with irradiation on the flavor profiles of prepared soft-shelled turtle dishes were explored by using electronic nose, electronic tongue and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that electronic nose analysis indicated distinct odor profiles before and after irradiation, with PCA effectively differentiating them. The low-temperature pretreatment group had the smallest difference from the control (CK). After 180 days of storage, odor profiles of all samples converged, with low-temperature, 0.1 % rosemary, and 0.1 % TBHQ groups showing minimal differences from CK. Electronic tongue profiles showed no significant differences among treatments, with PCA unable to effectively distinguish most groups, except for the 0.1 % rosemary and 0.1 % sesamol groups. The results of HS-SPME-GC-MS analysis showed that the volatile compounds of the samples of each treatment were significantly different. The 6 kGy (kilogray) irradiation group, the low temperature pretreatment and the control group (CK) clustered into one category. After 180 d of storage at room temperature, only the low temperature pretreatment group and the control group (CK) were clustered into one category. The results of relative odor activity value (ROAV) showed that the key flavor compounds of prepared soft-shelled turtle dishes were heptanal, octanal, (

Indexed as

Different pretreatmentElectronic noseElectronic tongueHS-SPME-GC–MSIrradiationPrepared soft-shelled turtle dishes

Identifiers

PMID40206045
PMCPMC11981783

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LicenceCC BY-NC-ND
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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.