Evidence map›Paper›PMID 40642523›Full record

ArticleFood chemistry: X2025

Characterization and discrimination of quality and volatiles in beef hotpot based on GC-IMS and multivariate analysis.

Xiangning Chen, Shujuan Sun, Mengmeng Mi, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li and 1 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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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.

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3 · Its place in the literature

Who cites it

3 citing papers in PubMed.

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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

11 authors.

Xiangning ChenSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Shujuan SunLiaocheng Academy of Agricultural Sciences, Liaocheng 252000, China.
Mengmeng MiLiaocheng Academy of Agricultural Sciences, Liaocheng 252000, China.
Lu DingSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Yan ZhaoSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Mingxia ZhuSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Yun WangLiaocheng Academy of Agricultural Sciences, Liaocheng 252000, China.
Muhammad Zahoor KhanSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Changfa WangSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Mengmeng LiSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.
Limin ManSchool of Materials Science and Engineering, School of Agriculture and Biology, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University, Liaocheng 252000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Beef hotpot is favored by consumers for its unique flavor and texture, though the scientific basis for optimal quality parameters remains unclear. In this study, the physicochemical characteristics and volatile organic compounds (VOCs) of beef slices during boiling were comprehensively analyzed using gas chromatography-ion mobility spectrometry (GC-IMS). The better retention rate, tenderness, color and pH value, sensory evaluation of beef were obtained in boiling for 10-15 s. Our findings documented 37 VOCs containing 13 ketones, 10 aldehydes, 10 alcohols, 2 acids, and 2 unidentified compounds. Thirteen VOCs were identified as characteristic flavors of beef, including 1-octen-3-one, 3-hexanone, and 2,3-butanedione. The 24 differential VOCs were identified in beef boiled for 0-25 s, serving as potential quality markers, including hexanal M, hexanal D, and pentan-1-ol M. In conclusion, beef hotpot boiling for 10-15 s yields optimal texture and flavor characteristics, providing new insights for quality control in beef hotpot preparation.

Indexed as

Beef hotpotGas chromatography–ion mobility spectrometryMeat qualitySensory evaluationVolatile organic compounds

Identifiers

PMID40642523
PMCPMC12241993

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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.