Changes and Analytical Techniques in Volatile Flavor Compounds in Dried Agricultural Products: A Review.

Pengxiao Chen, Siyuan Zhao, Chengyu Li, Tingting Zhang, Yanjia Xing, Kai Zhang, Jiale Lv, Wenxue Zhu

Abstract readReview

In one paragraph

Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it

0cells of the map it votes in

4citing 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

4 citing papers in PubMed.

Enhancement of biological activity and volatile organic compounds of sunflower bee pollen via mixed Lactobacillus fermentation.Journal of the science of food and agriculture · 2026
Article
Qualitative gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry fingerprinting of tissue-specific phytochemicals in finnish Quercus robur L. acorns.Scientific reports · 2026
Article
Decoding the Flavor Code of Fresh and DriedFoods (Basel, Switzerland) · 2026
Article
Study on the migration regularity of volatile flavor compounds during the roasting process of Tartary buckwheat tea based on HS-GC-IMS and chemometrics.Frontiers in nutrition · 2026
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.

Pengxiao ChenSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Siyuan ZhaoSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Chengyu LiSchool of International Education, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Tingting ZhangSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Yanjia XingSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Kai ZhangSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Jiale LvSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Wenxue ZhuSchool of Food and Strategic Reserves, Henan University of Technology, No. 100 Lianhua Street, Zhengzhou 450001, China.

Funding

Ministry of Finance and Ministry of Agriculture and Rural Affairs: National Modern Agricultural Industry Technology System CARS-13Open Project of Provincial Key Laboratory for Grain Resource Transformation and Utilization 24400017Open Project of the Key Laboratory for Primary Processing of Agricultural Products in the Production Areas of the Ministry of Agriculture and Rural Affairs KLAPPP-2023-02

6 · The paper itself

Abstract

Drying is a key step in the primary processing of agricultural products. It alters the type and content of volatile flavor compounds (VOCs), imparting distinctive flavors to the products. This article reviews the common physical and chemical reactions occurring during the drying of agricultural products, the types of VOCs, the detection and analysis methods, and the research progress on the effects of different drying methods on the VOCs of agricultural products. The article serves as a reference point for further research into the VOCs of agricultural products after drying, and provides a theoretical foundation for subsequent research into the development and utilization of agricultural resources.

Indexed as

agricultural productsdryingreactionstechniquesvolatile flavor compounds (VOCs)

Identifiers

PMID41154067

DOI10.3390/foods14203531

PMCPMC12563472

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.