ArticleFood chemistry: X2025
Exploration of key aroma compounds contributing to sweet aroma differences between base and commercial Fenjiu: an approach integrating Napping-UFP with molecular sensoromics.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sweetness is a critical sensory attribute of Fenjiu. However, the characterization of key odorants contributing to this flavor profile remains insufficient. Herein, key aroma compounds responsible for the sweet flavor differentiation between 13 base and commercial Fenjiu were elucidated using Napping with Ultra-Flash Profiling (Napping-UFP) combined with molecular sensory science techniques. Among the samples, QJ-6 and QS-3 exhibited a pronounced discrepancy in sweet aroma notes based on Napping-UFP analysis. A total of 75 and 71 aroma-active compounds were identified in the two samples, of which 26 and 23 key contributors were prioritized through quantitative analysis and odor activity value calculations, respectively. Recombination and omission experiments further validated that isoamyl acetate, ethyl caprylate, ethyl laurate, ethyl 3-phenylpropionate, and phenylacetaldehyde were the key odorants contributing to the differences in sweet aroma. This study provides a scientific basis for flavor regulation and quality evaluation of Light-flavor Baijiu.
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.