Evidence map›Paper›PMID 41517169›Full record

ArticleFoods (Basel, Switzerland)2025

Comparative Evaluation of the Texture, Taste, and Flavor of Different Varieties of White Radish: Relationship Between Substance Composition and Quality.

Xinzhu Cai, Wanfu Hou, Li Zhang, Qingbiao Wang, Tianran Liu, Xiaoyan Zhao, Dan Wang

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. 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

7 authors.

Xinzhu CaiCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Wanfu HouInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Li ZhangBeijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Qingbiao WangBeijing Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Tianran LiuInstitute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.
Xiaoyan ZhaoCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
Dan WangCollege of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

Funding

China Agriculture Research System of MOF and MARA CARS-23Collaborative Innovation Center of the Beijing Academy of Agricultural and Forestry Sciences KJCX20251103the Scientific and Technological Innovation Ability Foundation of Beijing Academy of Agricultural and Forestry Sciences KJCX20230211
6 · The paper itself

Abstract

A systematic understanding of the overall flavor and taste characteristics across different white radish varieties is still lacking. This study selected six white radish varieties and analyzed their texture, taste, and flavor profiles. The results showed that JYHX had excellent hardness and chewiness, and CKJRM had the highest brittleness. The total sugar content of XY418 was the highest, and the sweetness was the most prominent. The umami and bitterness of CKXY and XY477 contributed significantly. A total of 43 volatile compounds were detected by gas chromatography-mass spectrometry (GC-MS), and CKFM12 had the highest content of sulfur-containing compounds. Dimethyl trisulfide and erucin were the key substances for the characteristic flavor of white radish. In this study, the texture, taste, and flavor characteristics of several white radish varieties and their potential biochemical components (cell wall substances, amino acids, volatile compounds) were comprehensively compared and analyzed for the first time. These findings provide a scientific basis for targeted quality evaluation, flavor improvement, and variety selection based on specific cooking applications and processing needs.

Indexed as

cell wall materialselectronic noseelectronic tongueprincipal component analysiswhite radish

Identifiers

PMID41517169
PMCPMC12785676

What OpenQuestion holds

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Registered trials

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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.