Evidence map›Paper›PMID 40866438›Full record

ArticleScientific reports2025

Effects of Moso bamboo tubes on color, aroma, physicochemical properties and composition of bitter buckwheat liquor.

Juan Du, Kang-Li Yang, Zhi-Qing Yuan, Rui He, Qing Liao, Shu-Juan Liu, Can-Cheng Li, Shou-Tong Meng, Xu-Yu Long, Qian Su and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 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. Review
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

11 authors.

Juan DuSchool of Art, Changsha Social Work College, Changsha, 410000, China.
Kang-Li YangDepartment of Teaching, Zhuzhou Central Hospital, Zhuzhou Affiliated Hospital of Xiangya Medical College, Central South University, Zhuzhou, 412000, China. 1992755673@qq.com.
Zhi-Qing YuanNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China. 395708839@qq.com.
Rui HeNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China.
Qing LiaoJiangxi Agriculture University, Nanchang, 330045, China.
Shu-Juan LiuNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China.
Can-Cheng LiNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China.
Shou-Tong MengNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China.
Xu-Yu LongNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China.
Qian SuNational & Local Joint Engineering Research Center for Advanced Packaging Material and Technology, School of Packaging and Materials Engineering, School of Packaging Design & Art, Hunan University of Technology, Zhuzhou, 412007, China.
Pei-Ning ZhuSchool of Art, Changsha Social Work College, Changsha, 410000, China.

Funding

Research Project of Professors and Doctors at Changsha Social Work College No.2025JB39the Key Project of Hunan Educational Committee No.20A158
6 · The paper itself

Abstract

Bamboo tube liquor (BTL) represents a traditional Chinese alcoholic beverage. Although BTL has a long history of folk consumption, the specific compounds that migrate from Moso bamboo into bitter buckwheat liquor (BBL), its effects on liquor quality, and the key chemical markers that characterize BTL remain poorly understood. This study investigated the changes in color, aroma, alcohol and sugar content, physicochemical properties, and chemical composition of BTL after two months of sealed storage in fresh Moso bamboo tubes. The results showed that the color of BTL turned yellow; the pungent odor of NO₂ was significantly reduced; the total sugar content increased from 0.662 to 0.783%; the phenolic content increased to 0.118 g/kg; and the alcohol content decreased to 22.5%. A total of fifty-three new compounds were identified, including those with antioxidant, antibacterial, anti-inflammatory, anti-tumor, and cardiovascular protective effects. These findings confirm the nutritional value and health potential of BTL. This study highlights the unique aging advantages of bamboo tube packaging, offers a scientific basis for its application in functional liquor production, and suggests new directions for the high-value utilization of Moso bamboo.

Indexed as

Alcoholic BeveragesFagopyrumOdorantsAntioxidantsColorPhenolsAntioxidantsPhenolsBamboo tube liquorBitter buckwheat liquorChemical composition changesColor changesOdor changes

Identifiers

PMID40866438
PMCPMC12391343

What OpenQuestion holds

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LicenceCC BY
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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.