Evidence map›Paper›PMID 41126868›Full record

ArticleFood chemistry: X2025

Identification of characteristic flavor profiles and reheat-induced warmed-over flavor production of bone soup-stewed pickled Chinese cabbage.

Cairong Jin, Yali Zhou, Yuxian Wang, Honglin Jiang, Bin Li, Ce Liu, Yang Ji, Xu Si, Yanwei Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

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.

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

9 authors.

Cairong JinCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Yali ZhouCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Yuxian WangCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Honglin JiangCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Bin LiCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Ce LiuShenyang Shifeng Sauerkraut Industrial Park Co.,Ltd., Shenyang, Liaoning 110000, China.
Yang JiShenyang Liu Jingxian Food Supply Chain Management Co., Ltd., Shenyang, Liaoning 110300, China.
Xu SiCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Yanwei ZhangCollege of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study aimed to identify the composition of characteristic flavor profile in bone soup-stewed pickled Chinese cabbage (BSS), focusing on the effect of reheating-induced lipid oxidation on the warmed-over flavor (WOF) production. Results revealed that Alanine (Ala) and Asparagine (Asn) were the key flavor amino acids (FAAs), and the percentage of C18:1n9c reached 47.9 %. Eight substances including Benzaldehyde (M), 1-octen-3-ol, and 2-heptanone (D), etc. were identified as the key volatile organic compounds (VOCs) in BSS. Furthermore, six substances including Benzaldehyde (D) and 2-n-pentyl-furan, etc. were found to be associated with WOF after reheating (BSS-R). TG (16:1_18:1_18:1) + NH4 and TG (16:0_18:2_18:3) + NH4 were identified as the main flavor-forming lipids. 104 differential lipids were screened (VIP > 2,

Indexed as

Bone soup-stewed pickled Chinese cabbageFlavor mapLipidomicsReheatingWarmed-over flavor

Identifiers

PMID41126868
PMCPMC12538404

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC
Read underepoch 390

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.