Evidence map›Paper›PMID 41146683›Full record

ArticleFood chemistry: X2025

Focus on flavors: Physico-chemical, primary metabolite, volatile, and sensory analysis of seven white table grape cultivars in China.

Shang-Lin Wang, Hai-Bei Yan, Lin Wang, Xing-Chi Chen, Jun Wang, Fei He

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 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing 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

2 citing papers in PubMed.

  1. Article
  2. 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

6 authors.

Shang-Lin WangCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Hai-Bei YanCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Lin WangCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Xing-Chi ChenCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Jun WangCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Fei HeCenter for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Grapes are globally cultivated yet flavor characterization of table cultivars is relatively limited. The present study comprehensively evaluated the physico-chemical indices, the primary metabolites, and the volatile aroma compounds of seven popular table grape cultivars in China over two consecutive years during 2022 and 2023. 'Huangjinmi' showed the largest berries in 2022; 'Bixiang Wuhe' were the smallest and sweetest in 2023. 61 volatile compounds were identified in these grape berries, with the terpenes and C

Indexed as

aroma profilesphysico-chemical propertiessensory evaluationtable grapesvolatile compounds

Identifiers

PMID41146683
PMCPMC12554047

What OpenQuestion holds

Textmetadata
LicenceCC BY-NC-ND
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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.