ArticleFood chemistry: X2025
Combining volatilomics and untargeted metabolomics revealed the important role of sinigrin in flavor development of Zhacai.
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 2 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
2 citing papers in PubMed.
- Article
- Comparative volatile profiling ofFrontiers in plant science · 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
Zhacai is a traditional Chinese pickled vegetable. Research has yet to explore the potential role of inherent glucosinolates in the flavor formation of Zhacai. This study employed volatilomics and untargeted metabolomics to investigate the effect of sinigrin on Zhacai flavor. The results confirmed the impact of lactic acid bacteria (LAB) on the quality of Zhacai, while also revealing, for the first time, how sinigrin affects its flavor, color, and pH level. In addition, sinigrin influenced the microflora in Zhacai fermented with and without LAB. Sinigrin significantly impacted the 2,4,6-cycloheptatrien-1-one, 2-hydroxy-4-(1-methylethyl)-, galbetal1,3GlcNAc, and 10E,12Z-octadecadienoic acid flavor compounds in the Zhacai, which exhibited a positive correlation with its flavor quality, while 2-isothiocyanatoethyl-benzene, 1-hepten-3-one, and 10-undecenal demonstrated a negative association. These findings emphasized the importance of monitoring the levels of sinigrin and its hydrolytic products to regulate Zhacai flavor quality.
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.