The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup.

Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, Yun Sun

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 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.

Flavor improvement of enzymatic oyster juice by sequential heating through the accumulation of free amino acids and volatile flavor compounds.Frontiers in nutrition · 2026
Article
Operational parameters and key characteristics of amino acids and flavor compounds profiles of bovine bone clear and white broths.Food chemistry: X · 2026
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

7 authors.

Shan WuCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.

Yuzhu BaiCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.

Baocai XuSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.

Xinfu LiCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.

Zhong YaoCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.

Jingjun LiCollege of Food Engineering, Anhui Science and Technology University, Chuzhou 239000, China.

Yun SunCollege of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.ORCID 0000-0001-6135-3289

Funding

the National Key R&D Program of China 2023YFD2100703

6 · The paper itself

Abstract

To investigate the formation of flavor compounds in sheep bone soup, E-nose, gas chromatograph (GC), and gas chromatography-mass spectrometry (GC-MS) were used to determine the changes in lipid oxidation, Maillard reaction, and volatile flavor compounds during the slow cooking process of 4 h. The thiobarbituric acid reactive substances (TBARS) value began to increase significantly (

Indexed as

fatty acidsMaillard reactionsheep bone soupTBARS valuevolatile flavor compounds

Identifiers

PMID40231951

DOI10.3390/foods14060949

PMCPMC11941685

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

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.