Evidence map›Paper›PMID 40735136›Full record

ArticleFood chemistry: X2025

Multi-omics approach reveals differences in aroma and metabolic characteristics of two types of jackfruits.

Di Chen, Hailong Dong, Lvyun Zhuang, Xiaopeng Wu, Bing Wu, Weijie Lan, Miaomiao Su, Guanhua Tao, Bingqiang Xu, Chunhua Xu and 4 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 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Sensory-Chemical Co-Dynamics inFoods (Basel, Switzerland) · 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

14 authors.

Di ChenAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Hailong DongAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Lvyun ZhuangCollege of Plant Science and Technology, Huazhong Agricultural University, Wuhan 43000, China.
Xiaopeng WuAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Bing WuSchool of Chemical and Environmental Engineering, Shanghai Institute of Technology, Shanghai 201418, China.
Weijie LanCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Miaomiao SuCollege of Plant Science and Technology, Huazhong Agricultural University, Wuhan 43000, China.
Guanhua TaoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650000, China.
Bingqiang XuInstitute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Chunhua XuInstitute of Tropical Bioscience and Biotechnology, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Wenjiang DongSpice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning 571533, China.
Zhi XuAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Daizhu LyuAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.
Lehe TanAnalysis and Test Center, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Consumers are particularly fond of jackfruit for its strong tropical aroma and distinctive flavor. However, significant differences in aroma and taste exist among various jackfruit varieties. This study investigated the aroma characteristics and metabolic profiles of two representative jackfruit cultivars, QY1H and XM1H. Results revealed distinct aroma profiles between the two varieties. Lipidomics analysis indicated remarkable differences in unsaturated fatty acid metabolism, with linoleic acid metabolism emerging as a key factor contributing to aroma variation. Differences in amino acid metabolism, particularly in leucine levels, were closely associated with aroma divergence in various jackfruit types. Additionally, carotenoid metabolism varied significantly between the two cultivars, with β-cyclocitral identified as a major aroma component in the XM1H variety. These findings provide new insights into the formation mechanisms of jackfruit aroma and offer valuable data for enhancing flavor quality and guiding future breeding programs.

Indexed as

Amino acidsAroma componentsCarotenoidFatty acidsJackfruit

Identifiers

PMID40735136
PMCPMC12305738

What OpenQuestion holds

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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.