ArticleFood chemistry: X2025
Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine.
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.
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
1 citing paper in PubMed.
- A comparative study on quality and flavor of plum wine under different aging techniques.Food chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigates the effects of hawthorn leaves treatment and preheating on the physicochemical properties, aromatic profiles, and nutritional components of hawthorn wine. Three application strategies were implemented: (1) direct leaves addition to preheated/unheated pulp pre-fermentation, (2) leaves extract incorporation into preheated/unheated pulp pre-fermentation, and (3) post-fermentation leaves immersion in preheated/unheated wine. Results indicated that preheating combined with leaves treatment enhanced polyphenol content and antioxidant capacity. However, heat treatment led to a notable reduction in terpenes, aldehydes, and ketones, along with umami- and sweet-associated amino acids, while increasing certain bitter amino acids, ultimately diminishing sensory quality. Leaves supplementation significantly elevated polyphenol and amino acids levels as well as 16 characteristic aroma markers, including methyl octanoate, phenylethyl alcohol, and beta-damascenone. Strategy (2) had a superior improvement and promotion effect on all monitoring parameters and sensory evaluation of hawthorn wine compared to the other two strategies. Optimal sensory quality was achieved using unheated pulp with low-concentration leaves extract (2 g/L), which preserved aromatic complexity and amino acid balance. This study guides functional-flavor balance in hawthorn wine production, enhancing product diversity.
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.