ArticleFoods (Basel, Switzerland)2025
Volatile Compounds and Fatty Acids of Mutton Carrot Filling During Dynamic Steaming Investigated Based on GC-MS and GC-IMS Analyses.
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 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.
- Comparative Analysis of Meat Quality in Hu Sheep and Their Crossbred Lambs.Foods (Basel, Switzerland) · 2026Article
- Flavor Formation in Goat Meat: A Lipid-Centric Comparative Study of High-Altitude and Low-Altitude Breeds.Foods (Basel, Switzerland) · 2026Article
- Integrated Mechanisms of Flavor and Quality Development in Braised Pork: A Study on Volatile Profiles, Texture Dynamics, Nucleotide Catabolism, and Protein Oxidation.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
Abstract
To investigate the impact of varying steaming durations on the flavor characteristics of mutton and carrot stuffing, dynamic changes in volatile organic compounds (VOCs) and fatty acids were analyzed using solid-phase micro-extraction gas chromatography-mass spectrometry (SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The results revealed a total of 116 VOCs identified throughout the steaming process, with 73 detected by GC-MS and 44 by GC-IMS. Notably, VOC concentrations were significantly higher at 18-24 min compared to 8-16 min. Additionally, a GC-IMS fingerprint was developed to assess the distribution of VOCs during steaming. Orthogonal partial least squares discriminant analysis (OPLS-DA) indicated that 11 compounds, such as ethyl caprylate (B3), linalyl acetate (B6), and 1-nonanal (C1), significantly influenced the flavor characteristics of the mutton and carrot filling. Further analysis demonstrated that stearic acid content reached its lowest point at 20-22 min of steaming, while n-6 and n-3 series polyunsaturated fatty acids (PUFAs) and the ratio of polyunsaturated fatty acids to saturated fatty acids (P/S) peaked at this time.
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.