Evidence map›Paper›PMID 41623986›Full record

ArticleFood chemistry: X2026

Operational parameters and key characteristics of amino acids and flavor compounds profiles of bovine bone clear and white broths.

Qingyang Zhang, Meiyu Zheng, Zhen Lu, Kangyu Zhao, Shu Wang, Bin Li, Zhigang Hu, Sihong Zhang, Dongping He, Fenfen Lei and 1 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. 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

11 authors.

Qingyang ZhangKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Meiyu ZhengKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Zhen LuKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Kangyu ZhaoKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Shu WangWuhan Institute for Food and Cosmetic Control, Wuhan 430012, China.
Bin LiSchool of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Zhigang HuSchool of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Sihong ZhangKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Dongping HeKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Fenfen LeiKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Li ZhouKey Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Emulsification was found to enhance the nutritional value and flavor of bovine bone broth, although the specific processing conditions and their impact on amino acid profiles and flavor compounds remained unclear. To address this knowledge gap, this study identified critical parameters for producing clear broth (simmering time of 4 h, temperature of 115 °C, bone size of 4.0 cm, and liquid-to-solid ratio of 1:4) and established optimal conditions for white broth (a shear rate of 5000 r/min, emulsification pressure of 18 kPa, temperature of 50 °C, and duration of 90.0 min). Analysis identified 17 amino acids in both broths, while volatile compound profiling revealed 57 and 64 distinct compounds in the clear and white broths, respectively. The findings provide a theoretical foundation for the high-value utilization of bovine bones.

Indexed as

Amino acidsBovine boneBrothEmulsificationVolatile substances

Identifiers

PMID41623986
PMCPMC12853060

What OpenQuestion holds

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LicenceCC BY-NC-ND
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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.