ArticleFood chemistry: X2025
Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef.
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 5 papers.
What it found
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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.
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Who cites it
5 citing papers in PubMed.
- Discovery and Validation of Novel Umami Peptides from Traditional Broad Bean Paste (Doubanjiang).Foods (Basel, Switzerland) · 2026Article
- Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.Food chemistry: X · 2026Article
- GC-IMS combined with sensory and chemical analyses to reveal flavor and taste differences of antarctic krill paste under different processing conditions.Frontiers in nutrition · 2026Article
- Dynamic migration of free amino acids from garlic in light soy sauce and its impact on taste formation.Frontiers in nutrition · 2026Article
- Impact of different frying methods on volatile compounds in tofu.Food chemistry: X · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects of key seasonings-Pixian Doubanjiang and Daokou Lajiao-and the oil splashing process on the flavor of Water Boiled Beef. Electronic nose, electronic tongue, gas chromatography-ion mobility spectrometry (GC-IMS), and sensory evaluation, combined with multivariate analyses, were used to characterize flavor attributes and volatile compounds. Results from the electronic nose indicated that Daokou Lajiao had the greatest impact on aroma, whereas the electronic tongue suggested that Pixian Doubanjiang made the strongest contribution to umami. GC-IMS identified 64 volatile compounds, mainly aldehydes, alkenes, and alcohols; ROAV highlighted nine key aroma-active compounds (e.g., butanal and (
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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.