Evidence map›Paper›PMID 42006660›Full record

ArticleFood chemistry: X2026

Metabolomic insights into formation and dynamic changes of taste in semi-dried Silver Carp (

Yuan Peng, Dan Ouyang, Mingli Tian, Yan Li, Shuang Li, Jinhong Wu, Faxiang Wang, Yongle Liu, Xianghong Li

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

9 authors.

Yuan PengSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
Dan OuyangSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
Mingli TianHunan Xiangyue Food Technology Co., Ltd., Yueyang 414100, Hunan Province, China.
Yan LiSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
Shuang LiSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
Jinhong WuDepartment of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Faxiang WangSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
Yongle LiuSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.
Xianghong LiSchool of Food & Biological Engineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the formation and dynamic changes of taste-active compounds during semi-dried silver carp drying. TCA-soluble peptides and free amino acids significantly increased after 8-16 h at traditional commercial drying temperature of 45 °C. Umami amino acids Glu exhibited the greatest increases from 1.85 mg/100 g (fresh) to 127.38 mg/100 g (48 h-dried). Umami nucleotide adenosine 5'-monophosphate (AMP) significantly increased after 8-16 h, as did bitter nucleotides hypoxanthine riboside (HxR) and hypoxanthine (Hx). Metabolomic analysis showed amino acid and nucleotide metabolism predominated in the first 8 h, contributing to distinctive savory taste. The synergistic balance of key taste-related metabolites, including oligopeptides (umami and bitter), amino acids (umami, sweet, bitter), nucleotides (umami and bitter), and organic acids (sourness and umami), played a key role in taste perception. Sensory evaluation confirmed the 8 h sample exhibited the highest taste acceptance. These findings provide valuable insights for taste regulation in semi-dried fish products.

Indexed as

5′-NucleotidesFree amino acidsMetabolic pathwaysTaste formationUntargeted metabolomics

Identifiers

PMID42006660
PMCPMC13087602

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.