Evidence map›Paper›PMID 41330934›Full record

ArticleNPJ science of food2025

Enhancing the flavor profiles of sheep bone soup by supplementing four shellfish species: A cross-species flavor synergy.

Jie Zheng, Zhiyuan Song, Xinrui Yang, Di Yu, Long Li, Lei Qin, Yujun Liu, Zhiyu Fu, Zhibo Li, Qingzhi Wang and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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0cells of the map it votes in
0citing papers in PubMed
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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

11 authors.

Jie Zheng *Liaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China. zhengjiessd@163.com.
Zhiyuan Song *Dalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China.
Xinrui YangLiaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China.
Di YuLiaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China.
Long LiLiaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China.
Lei QinDalian Polytechnic University, School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian, 116034, Liaoning province, China.
Yujun LiuLiaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China.
Zhiyu FuLiaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China.
Zhibo LiDalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China.
Qingzhi WangLiaoning Ocean and Fisheries Science Research Institute, Key Laboratory of Protection and Utilization of Aquatic Germplasm Resource, Ministry of Agriculture and Rural Affairs, Dalian, 116023, Liaoning province, China.
Qiancheng ZhaoDalian Ocean University, College of Food Science and Engineering, Liaoning Provincial Aquatic Products Analyzing, Testing and Processing Technology Scientific Service Center, Dalian Key Laboratory of Marine Bioactive Substances Development and High Value Utilization, Dalian, 116023, Liaoning province, China. Zqc@dlou.edu.cn.

Funding

the Fundamental Research Funds of the Liaoning Academy of Agricultural Sciences 2025XKJS8581the Key Science and Technology Program of Liaoning 2020JH1/10200001the National Key Research and Development Program of China 2024YFD2401904the Science and Technology Foundation of Dalian 2023JB11SN007the Technology Foundation of Dalian Jinshiwan Laboratory Dljswsf202402
6 · The paper itself

Abstract

Sheep bone soup (SBS) is popular but faces challenges in flavor richness and mutton odor. Four shellfish species, including Ruditapes philippinarum, Mactra chinensis, Sinonovacula constricta, and Meretrix meretrix, were used to enhance the flavor profiles of SBS in the present study. All the shellfish-added groups showed a great increase in saltiness, richness, and umami as revealed by E-tongue. Umami/sweet free amino acids, 5'-nucleotides, and fumaric acid were elevated after shellfish addition. E-nose could efficiently distinguish the five SBS groups. 68 volatile flavor compounds were identified in each group via GC-IMS. Aldehydes, alcohols, ketones, and esters were the primary ones, and their relative concentrations were the highest in SBS-S, SBS-MC, SBS-R, and SBS-F, respectively. OPLS-DA quantified inter-group differences. Heat map clustering analysis categorized the five SBS samples into three groups. The addition of S.constricta and M.chinensis showed relatively greater impact on the overall flavor profiles of SBS. These findings demonstrated shellfish's potential to enhance SBS flavor profiles and provide new insights into the development of bone-sourced seafood-flavored dishes.

Identifiers

PMID41330934
PMCPMC12695982

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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.