Evidence map›Paper›PMID 40791883›Full record

ArticleFood chemistry: X2025

Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing.

Guixin Han, Ke Li, Yong Xue, Jinlin Wang, Fan Bai, Ruichang Gao, Chenghua Chen, Xinxing Xu, Yuanhui Zhao

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

9 authors.

Guixin HanState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266000, PR China.
Ke LiSanya Oceanographic Institution of Ocean University of China, Sanya 572024, PR China.
Yong XueState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266000, PR China.
Jinlin WangQuzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou, Zhenjiang Province 324002, PR China.
Fan BaiQuzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou, Zhenjiang Province 324002, PR China.
Ruichang GaoSchool of Food and Biological Engineering, Jiangsu University, Jiangsu Province 212013, PR China.
Chenghua ChenShandong Rongsense Group Co., Ltd, Rizhao, Shandong Province 276801, PR China.
Xinxing XuState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266000, PR China.
Yuanhui ZhaoState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266000, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated that caviar fat was emulsified by saliva and formed saliva-fat emulsion (SE) during oral processing, and structure was evolved from a loose network to a highly complex and tightly structure. Rheological results showed that SE stability gradually increased, viscosity and elastic modulus decreased. The key aroma compounds in SE were determined by SPME-GC-MS, including (

Indexed as

CaviarFlavor perceptionFood Oral processingSaliva emulsionVolatile compounds

Identifiers

PMID40791883
PMCPMC12336675

What OpenQuestion holds

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LicenceCC BY-NC
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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.