Identification of the key aroma-active compounds in wolfberry (

Zhifeng Zhang, Zehao Li, Gang Fan, Lulu Zhang, JingNan Ren, Kangning Wu, Youli Ma

Abstract read

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.

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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

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3 · Its place in the literature

Who cites it

2 citing papers in PubMed.

Machine-learning-assisted screening of key flavor compounds in pumpkins.Journal of the science of food and agriculture · 2026
Article
From Whole-Plant Phytochemistry to Precision Oncology: A Paradigm-Shifting Systematic Review ofPharmaceuticals (Basel, Switzerland) · 2026
Review

4 · The record

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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

7 authors.

Zhifeng ZhangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Zehao LiCollege of Food Science and Technology, Henan University of Technology, Henan, China.

Gang FanCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Lulu ZhangCollege of Food Science and Technology, Henan University of Technology, Henan, China.

JingNan RenCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.

Kangning WuNingxia Huaxinda Health Technology Co., Ltd., Yinchuan, China.

Youli MaNingxia Huaxinda Health Technology Co., Ltd., Yinchuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Identifying the key aroma-active compounds in wolfberry pulp is essential for ensuring product quality. In this study, the key odorants in fresh wolfberry pulp (FWP), dried wolfberry pulp (DWP) and mixed wolfberry pulp (MWP) were systematically characterized using sensory evaluation, comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOFMS), gas chromatography-mass spectrometer-olfactometry (GC-MS-O), and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 58 odorants were detected across the three samples, exhibiting flavor dilution (FD) factors ranging from 1 to 243, while 33 odorants showed odor activity values (OAVs) greater than 1. Data analysis identified hexanal, (

Indexed as

Aroma-active compoundsGC × GC-TOFMSGC–MS-OHS-GC-IMSWolfberry pulp

Identifiers

PMID41211159

DOI10.1016/j.fochx.2025.103191

PMCPMC12595349

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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.