Evidence map›Paper›PMID 41189591›Full record

ArticleFood science & nutrition2025

Characterization of Key Odorants and Their Content Variation in Sichuan Hotpot Oil With Different Chili Pepper Cultivars by Means of Molecular Sensory Science.

Xiaoting Li, Zhengwei Zhang, Bin Li, Qingying Luo, Qianer Chen, Bimal Chitrakar, Gangcheng Wu, Luelue Huang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food science & nutrition, 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

8 authors.

Xiaoting LiSchool of Food and Drug Shenzhen Polytechnic University Shenzhen Guangdong China.ORCID https://orcid.org/0009-0004-0868-4088
Zhengwei ZhangSchool of Food and Drug Shenzhen Polytechnic University Shenzhen Guangdong China.
Bin LiSchool of Food and Drug Shenzhen Polytechnic University Shenzhen Guangdong China.
Qingying LuoSchool of Food and Drug Shenzhen Polytechnic University Shenzhen Guangdong China.
Qianer ChenSchool of Food and Drug Shenzhen Polytechnic University Shenzhen Guangdong China.
Bimal ChitrakarCollege of Food Science and Technology Hebei Agricultural University Baoding China.
Gangcheng WuState Key Laboratory of Food Science and Resources, School of Food Science and Technology, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu China.
Luelue HuangSchool of Food and Drug Shenzhen Polytechnic University Shenzhen Guangdong China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the molecular sensory science method was used to characterize the key odorants in three kinds of Sichuan hotpot oil via HS-SPME and GC-MS methods. Aroma extract dilution analysis (AEDA), odor activity value (OAV), and aroma recombination were conducted to further analyze its characteristic odor. The AEDA results showed that 26 aroma-active compounds with higher flavor dilution (FD) values were discovered, while 13 key aroma-active compounds were identified with OAVs of more than 1. Among them, the main aroma compounds common in the three kinds of Sichuan hotpot oil included nonanal, (

Indexed as

aroma activity valuearoma recombinationkey odorantsmolecular sensory scienceSichuan hotpot oil

Identifiers

PMID41189591
PMCPMC12580227

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.