Evidence map›Paper›PMID 40741347›Full record

ArticleFood chemistry: X2025

Analysis of the quality and flavor changes of soybean-based meat analogue during storage based on gas chromatography-mass spectrometry and electronic nose.

Ying Sun, Shen Liu, Qi Wen, Huan Wang, Binglin Lu, Xiuqing Zhu, Lianzhou Jiang

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. 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.

Ying SunTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China.
Shen LiuTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China.
Qi WenTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China.
Huan WangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Binglin LuTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China.
Xiuqing ZhuTourism & Cuisine College, Harbin University of Commerce, Harbin 150028, China.
Lianzhou JiangCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the volatile compounds profiles and quality changes of soybean-based meat analogue under 4 °C and -18 °C storage conditions. At 4 °C, color and texture scores remained favorable for the first 6 days, with pH decreasing to its lowest point on day 6 as moisture content declined. After 9 days, color deteriorated (L* and b* values decreased, while a* increased), accompanied by increases in hardness and chewiness. Concurrently, the number of volatile compounds increased, but odour scores dropped significantly. At -18 °C, hardness and chewiness continued to rise during storage, while volatile compound release was suppressed, indicating that freezing effectively slows flavor deterioration. Multivariate statistical analysis identified nine key volatile compounds, of which 1-hexanol and octyl butyrate were identified as potential spoilage compounds. These findings provide theoretical support for quality optimisation and storage characteristics of soybean-based meat analogue, offering guidance for extending their shelf life.

Indexed as

Soybean-based meat analogueSpoilage compoundsStorage conditionsVolatile compounds

Identifiers

PMID40741347
PMCPMC12309933

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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.