Evidence map›Paper›PMID 40686865›Full record

ArticleFood chemistry: X2025

Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis.

Lina Zong, Hengxian Qu, Wenqiong Wang, Dawei Chen, Yunchao Wa, Yujun Huang, Ruixia Gu

Abstract read
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 6 papers.

0numbers the graph read from it
0cells of the map it votes in
6citing 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

6 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Development of phage-resistantFood chemistry: X · 2026
    Article
  5. Review
  6. 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.

Lina ZongCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Hengxian QuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Wenqiong WangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Dawei ChenCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yunchao WaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Yujun HuangCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Ruixia GuCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study integrated electronic nose (

Indexed as

Fermented mixed soymilkKey flavor compoundsSensory attributes

Identifiers

PMID40686865
PMCPMC12275961

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
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.