Evidence map›Paper›PMID 40920761›Full record

ArticlePloS one2025

Analysis of flavor formation and metabolite changes during production of Double-Layer Steamed Milk Custard made from buffalo milk.

Hong Lan, Xier Luo, Dingyun Xu, Kuiqing Cui, Ling Li, Chuan Li, Hao Qi, Qingyou Liu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in PloS one, 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

8 authors.

Hong LanGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.ORCID https://orcid.org/0000-0001-5385-8615
Xier LuoGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Dingyun XuGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Kuiqing CuiGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Ling LiGuangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning, China.
Chuan LiGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Hao QiGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.
Qingyou LiuGuangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Animal Science and Technology, Foshan University, Foshan, China.ORCID https://orcid.org/0000-0003-3265-540X

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Double-Layer Steamed Milk Custard (DLSMC) is a famous traditional Chinese dessert. This study aimed to analyze the flavor and the changes in metabolites during different stages of DLSMC preparation, including raw buffalo milk, thermo-processing, first and second-layer milk skin formation. Electronic nose and electronic tongue were employed to preliminarily assess the overall flavor characteristics between these stages. The results indicated that DLSMC demonstrated increased sweetness, saltiness, and umami compared to raw buffalo milk, along with heightened levels of nitrogen oxides, methane, alcohols, aldehydes, ketones, and sulfur-containing compounds. Thus, the thermo-processing and second-layer milk skin formation were pinpointed as critical for flavor alterations. Additionally, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected a total of 46 volatile organic compounds (VOCs), with 8 compounds identified as key flavor components. Untargeted metabolomics revealed 98 differential metabolites, including amino acids, lipids, and nucleotides, that were significantly linked to changes in key flavor compounds. Indeed, the fluctuations in the levels of amino acids, lipids, and nucleotides play a crucial role in influencing flavor changes during the production of DLSMC made from buffalo milk.

Indexed as

Food HandlingMilkTasteAnimalsBuffaloesElectronic NoseGas Chromatography-Mass SpectrometryMetabolomicsVolatile Organic CompoundsVolatile Organic Compounds

Identifiers

PMID40920761
PMCPMC12416662

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Registered trials

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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.