Formation of Aroma Characteristics in Roasted

Huanling Lan, Xueyuan Lin, Huanhuan Ma, Liuying Lu, Wenxia Liao, Yuting Wang, Yi Chen, Chang Li

Abstract read

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 3 papers.

0numbers the graph read from it

0cells of the map it votes in

3citing 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

3 citing papers in PubMed.

Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds.Food chemistry: X · 2026
Article
Multi-omics analysis reveals flavor biosynthesis in Camellia seed oil: phenylpropanoid pathway activation and antioxidant modulation of lipoxygenase (LOX).Food chemistry: X · 2026
Article
Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions.Molecules (Basel, Switzerland) · 2026
Article

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

8 authors.

Huanling LanState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Xueyuan LinState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Huanhuan MaState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Liuying LuState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Wenxia LiaoState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Yuting WangState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.

Yi ChenState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.ORCID 0000-0002-3644-8718

Chang LiState Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.ORCID 0000-0001-7023-8645

Funding

National Natural Science Foundation of China 32160531Program for High level and High-skilled Leading Talents Training Project of Jiangxi Province Double High Talents-2023

6 · The paper itself

Abstract

PubMed holds no abstract for this paper.

Indexed as

aroma precursorscamellia oilreaction model systemsvolatile flavor compounds

Identifiers

PMID41517153

DOI10.3390/foods15010087

PMCPMC12785429

What OpenQuestion holds

Textmetadata

LicenceCC BY

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.