Evidence map›Paper›PMID 40606738›Full record

ReviewFood chemistry: X2025

Formation of aroma compounds in smoked chickens during the sugar-smoking process using SPME/SAFE-GC-MS and ESR technologies.

Runmi Tao, Teng Liu, Huan Liu, Jun Qi, Kexin Cheng, Yumin Niu, Yuting Wang, Yingying Zhang, Dengyong Liu

Abstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review 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
  2. Formation of (Food chemistry: X · 2025
    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

9 authors.

Runmi TaoCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Teng LiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Huan LiuSchool of Food Engineering, Ludong University, Yantai 264025, China.
Jun QiAnhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Kexin ChengCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Yumin NiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Yuting WangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Yingying ZhangCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Dengyong LiuCollege of Food Science and Technology, Bohai University, Jinzhou 121013, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Free radicals play crucial roles in the development of grilled meat flavors, but the mechanisms by which they contribute to the formation of flavor compounds in smoked chickens remain unclear. In this study, GC-MS, ESR, and UPLC techniques were employed to analyze the dynamic changes in key flavor compounds, sugars, and free radicals in smoked chickens. A total of 22 (OAVs >1) key volatile compounds were identified in smoked chickens. Additionally, the concentrations of hydroxyl radicals, alkyl peroxy radicals, alkyl radicals, and alkoxy radicals significantly increased with prolonged heating. These free radicals were positively correlated with the formation of flavor compounds such as furfural, heptanal, and (

Indexed as

Aroma compoundsFree radicalsLipid oxidationSugar-smoked chicken

Identifiers

PMID40606738
PMCPMC12213102

What OpenQuestion holds

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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.