Evidence map›Paper›PMID 41624579›Full record

ArticleFood chemistry: X2026

Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking.

Zongwei Wang, Lina Guan, Wei Song, Baichong Yang, Tuohetisayipu Tuersuntuoheti, Min Zhang, Jianxun Han, Zhaozeng Sun

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

8 authors.

Zongwei WangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Beijing 100048, China.
Lina GuanBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Beijing 100048, China.
Wei SongPony Testing International Group Co., Ltd., Beijing 100095, China.
Baichong YangPony Testing International Group Co., Ltd., Beijing 100095, China.
Tuohetisayipu TuersuntuohetiPony Testing International Group Co., Ltd., Beijing 100095, China.
Min ZhangBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University, Beijing 100048, China.
Jianxun HanPony Testing International Group Co., Ltd., Beijing 100095, China.
Zhaozeng SunPony Testing International Group Co., Ltd., Beijing 100095, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study employed a novel approach combining GC × GC-O-MS-based volatilomics and UHPLC-MS/MS-based metabolomics to track the dynamic changes of volatile and non-volatile compounds during indica rice hydrothermal cooking. A total of 254 non-volatile metabolites changed significantly, with 63 identified as key differential metabolites (

Indexed as

Dynamic changeFlavor compoundsHydrothermal cookingIndica riceMetabolomicsMultivariate analysisVolatilomics

Identifiers

PMID41624579
PMCPMC12857385

What OpenQuestion holds

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LicenceCC BY-NC
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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.