Evidence map›Paper›PMID 41948402›Full record

ArticleCurrent research in food science2026

Elucidating the mechanism of accelerated ripening and enhanced flavor in Hunan bacon under temperature cycling with liquid smoke application: Insights from myofibrillar protein-2,3-butanedione interactions.

Zhi Huang, Enqi He, Lei Zhou, Aihua Lou, Bo Liu, Yan Liu, Zhizhong Zhang, Haohua Fu, Wei Quan, Qingwu Shen

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Current research in food science, 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.

Zhi HuangCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Enqi HeCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Lei ZhouCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Aihua LouCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Bo LiuHunan Ku Shan Village Ecological Agriculture Co., Ltd, Yiyang, Hunan, 413000, China.
Yan LiuCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Zhizhong ZhangHuaihua Academy of Agricultural Sciences, Huaihua, Hunan, 418099, China.
Haohua FuSchool of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan, 410114, China.
Wei QuanCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.
Qingwu ShenCollege of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study elucidates the molecular mechanism underlying the enhanced flavor formation in Hunan bacon processed under temperature cycling (4 °C - 55 °C) with liquid smoke. Focusing on the interaction between myofibrillar proteins (MPs) and the key smoke flavor compound 2,3-butanedione, we employed multi-technique approaches including HS-SPME-GC-MS, spectroscopy, and molecular dynamics simulation. Results showed that temperature cycling induced a partially unfolded yet dynamic MP structure, characterized by increased surface hydrophobicity and accessible binding sites, which significantly enhanced the binding capacity and stability for 2,3-butanedione. Thermodynamic analysis revealed the interaction was enthalpy-driven under cycling conditions, facilitating efficient flavor retention. These findings provide a protein-flavor interaction perspective to explain the accelerated ripening and superior sensory quality of bacon processed by cyclic temperature treatment, offering insights for optimizing smoked meat production.

Indexed as

2,3-butanedioneFlavor interactionHunan baconLiquid smokeMolecular dockingMyofibrillar proteinProtein structureTemperature cycling

Identifiers

PMID41948402
PMCPMC13052090

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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.