ArticleFood chemistry: X2025
Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC-MS.
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 7 papers.
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.
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.
Who cites it
7 citing papers in PubMed.
- Modulation of Maillard reaction pathways and aroma profiles in peanut oil using enzymatically tailored peanut meal hydrolysates.Food chemistry: X · 2026Article
- The Influence of Applied Voltage on Drying Kinetics, Quality, and Mathematical Modeling of Ginger During Electrohydrodynamic (EHD) Drying.Food science & nutrition · 2026Article
- Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026Article
- From complexity to simplicity: a traditional-inspired roasting-sealing process enhances jujube aroma and antioxidant properties.Food chemistry: X · 2026Article
- The Impact of Varying Enzymatic Pretreatment Durations of Wheat Gluten on the Flavour Characteristics of High-Moisture Plant-Based Extrudates.Foods (Basel, Switzerland) · 2026Article
- Multi-Analysis Characterization ofFoods (Basel, Switzerland) · 2026Article
- Deciphering the iridoids' boundaries: from soil ecology to anti-inflammatory medicines.Inflammopharmacology · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The effects of jujube pretreatment at different roasting temperatures (80-160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC-MS, and sensory analysis. The results revealed that roasting at 80-100 °C enhanced the accumulation of sweet amino acids in jujube wine, whereas roasting at 140-160 °C increased the bitter amino acid content. As the roasting temperature increased, the contents of esters, alcohols, acids, aldehydes, and ketones in jujube wine rose initially before declining thereafter. Meanwhile, the furan compound content exhibited a continuous increase. Through multivariate statistical analyses, including orthogonal partial least squares-discriminant analysis (OPLS-DA), relative odor activity value (ROAV) calculations, and variable importance in projection (VIP), six key characteristic flavor compounds were identified. These included isoamyl acetate, ethyl hexanoate, and ethyl octanoate. The novel insights derived from this study could guide the improvement of jujube wine flavor.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.