Evaluation of flavor quality of commercial butter: A systematic comparison of sweet cream and cultured butter.

Yunjie Lei, Xinyu Guo, Zongyuan Wu, Jiangtao Feng, Tao Yang, Weinong Zhang, Yanxia Cong

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. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing 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

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

7 authors.

Yunjie LeiCollege of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.

Xinyu GuoCollege of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.

Zongyuan WuCollege of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.

Jiangtao FengCollege of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.

Tao YangWuhan Qisidalebei Food Co.LTD., Wuhan 430062, China.

Weinong ZhangCollege of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.

Yanxia CongCollege of Food Science and Engineering, Wuhan Polytechnic University, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan 430048, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Butter is valued for its unique flavor, which varies among types. This study employed an integrated multi-analytics approach-combining flavoromics, lipidomics, e-sensory evaluation, and physicochemical analysis-to decipher the flavor traits of butters from different brands and processes. Lipidomics identified 277 lipids and 17 differential lipids. Cultured butter (CB) showed higher acid value and free amino acids (FAAs) content than sweet cream butter (SCB). Flavoromics identified 90 volatile organic compounds (VOCs), with 40 key VOCs. CB was dominated by ketones, lactones, and medium-chain free fatty acids (FFAs), while SCB was characterized by aldehydes, esters, and short-chain FFAs.

Indexed as

Butter flavorCultured butterElectronic sensoryFlavoromicsLipidomicsSweet cream butter

Identifiers

PMID41438539

DOI10.1016/j.fochx.2025.103334

PMCPMC12719179

What OpenQuestion holds

Textmetadata

LicenceCC BY-NC-ND

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.