Evidence map›Paper›PMID 41517083›Full record

ArticleFoods (Basel, Switzerland)2025

Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.

Bo Chen, Wei Cheng, Yiyun Li, Ying Yang, Jixiang Hu, Huibo Luo, Dan Huang, Wenhua Tong, Yadong Zhang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. Review
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

9 authors.

Bo ChenSichuan Langjiu Co., Ltd., Luzhou 646523, China.
Wei ChengSichuan Langjiu Co., Ltd., Luzhou 646523, China.
Yiyun LiSichuan Langjiu Co., Ltd., Luzhou 646523, China.
Ying YangSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
Jixiang HuSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
Huibo LuoSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
Dan HuangSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
Wenhua TongSchool of Food and Liquor Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.ORCID 0000-0002-3952-0025
Yadong ZhangSichuan Langjiu Co., Ltd., Luzhou 646523, China.

Funding

Sichuan Science and Technology Program 2024ZYD0324The Strategic Cooperation Project of Sichuan University - Luzhou Municipal People's Government 2023CDLZ-8
6 · The paper itself

Abstract

Aldehyde compounds are crucial for the flavor profile of Baijiu; however, their metabolic interplay with microbial communities remains inadequately understood. This study demonstrates that the dynamics of aldehydes during Sauce-Flavor Baijiu (SFB) fermentation are primarily driven by stage-specific microbial activities. Based on microbial succession patterns, the fermentation process was divided into early (0-7 days) and late (20-30 days) stages. Seven major aldehydes were identified, with furfural being the dominant component, accounting for over 70% of the total aldehyde content. An integrated Environmental-Microbe-Flavor analysis systematically revealed stage-dependent microbial-metabolite interactions. In the early stage, dominant microorganisms such as

Indexed as

aldehydeflavormicroorganismssauce-flavor baijiu

Identifiers

PMID41517083
PMCPMC12785534

What OpenQuestion holds

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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.