ArticleMolecules (Basel, Switzerland)2025
Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
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
Abstract
Research on spicy anchovies lacks dedicated sensory frameworks, reliable aroma identification, and systematic processing-flavor insights. In this study, 21 spicy anchovy samples with different processing parameters were selected as research objects. The effects of process modifications on the sensory attributes and aroma composition of spicy anchovies were investigated through sensory evaluation and aroma analysis. A product-specific flavor wheel (5 modalities, 136 terms) with 17 key descriptors was built via Quantitative Descriptive Analysis. GC-O combined with AEDA/AECA identified 13 key aroma compounds in the commercial sample. HS-SPME-GC-MS detected 73 volatiles across all samples, among which olefins (34 species) were dominant and their formation was linked to lipid oxidation and high-temperature processing. Odor activity values and sensory data revealed that a frying temperature of 180 °C promoted nonanal and (E)-β-ocimene to enhance "fried seafood aroma"; Xiaomila chili pepper boosted "initial spiciness" via capsaicin; and high Sichuan pepper masked "fishy off-flavor" via linalyl acetate. A prediction model for aroma sensory attributes was established and the prediction correlations for "braised beef in soy sauce aroma" and "fried seafood aroma" were relatively high (r = 0.90 and 0.96, respectively). This study provides theoretical guidance for the flavor improvement of spicy anchovies.
Indexed as
Identifiers
What OpenQuestion holds
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.