Evidence map›Paper›PMID 41897773›Full record

ArticleFoods (Basel, Switzerland)2026

Comprehensive Analysis of Volatile Flavor Components in 'Hujing Milu' Peach from Different Regions Using HS-SPME-GC-MS and HS-GC-IMS.

Yiying Wang, Linshu Jiao, Yiran Gui, Wei Zhao, Lanlan Chen, Xiaolong Chen, Jian Chen, Yong Li, Lixiao Song, Xiangyang Yu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 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

10 authors.

Yiying WangCollaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.
Linshu JiaoJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Yiran GuiJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Wei ZhaoJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Lanlan ChenJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Xiaolong ChenJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Jian ChenJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Yong LiJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Lixiao SongJiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, 50 Zhongling Street, Nanjing 210014, China.
Xiangyang YuCollaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China.

Funding

Earmarked Fund for China Agriculture Research System CARS-30-5-03Jiangsu Agricultural Science and Technology Innovation Fund CX(23)1015National Natural Science Foundation of China 32502552
6 · The paper itself

Abstract

To explore the characteristic volatile compounds of 'Hujing Milu' peaches from different growing regions, headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) were employed to analyze volatile components in samples from six production areas. A total of 73 and 56 volatile compounds were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively. Quantitative analysis revealed that esters, aldehydes, and alcohols were the main contributors to the aroma profile, accounting for over 70% of the total relative content. Combined with chemometric analysis (VIP > 1 and OAV/ROAV > 1), 17 potential biomarkers were identified that can distinguish 'Hujing Milu' peaches from different regions, including ethyl acetate, hexanol, (E)-2-nonenal, and dihydro-β-ionone. Moreover, soil properties of these regions and their correlation with volatile compounds were analyzed to elucidate the formation mechanisms of characteristic aromas. The results showed that ethyl acetate exhibited a significant positive correlation with soil pH (r = 0.530,

Indexed as

characteristic volatile compoundscultivar regions‘Hujing Milu’ peachsoil physicochemical properties

Identifiers

PMID41897773
PMCPMC13025913

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.