Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling.

Xiangmin Kuang, Silei Zhang, Chaofan Guo, Yongli Jiang, Wenchao Liu, Fujie Zhang, Qingbo Huang, Junjie Yi

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. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

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

8 authors.

Xiangmin KuangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Silei ZhangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Chaofan GuoFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0000-0002-7559-892X

Yongli JiangFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.ORCID 0009-0000-7008-3743

Wenchao LiuCollege of Food and Biotechnology, Henan University of Science and Technology, Luoyang 471000, China.

Fujie ZhangFaculty of Modern Agriculture Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Qingbo HuangFuning Star Anise Research Institute, Funing 663400, China.

Junjie YiFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.

Funding

Junjie Yi 202302AH360003 and 202102AE090050Junjie Yi 202405AF140004 and 202305AF150039

6 · The paper itself

Abstract

Star anise, a traditional seasoning, plays a significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques-hot air drying (HAD), heat pump drying (HPD), Far-infrared drying (FIRD), and microwave vacuum drying (MVD)-affect the visual appearance and flavor release of star anise. Among these techniques, HAD required the longest drying time (20.5 h) and had the highest fracture rate (11.97%), while MVD achieved the shortest drying time (70 min) and FIRD had the lowest fracture rate (9.84%). Color analysis of dried star anise fruits revealed no significant differences among HAD, HPD, and FIRD (

Indexed as

drying techniqueflavor releasestar anisetrans anetholewater migration

Identifiers

PMID40428581

DOI10.3390/foods14101802

PMCPMC12110813

What OpenQuestion holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

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.