Evidence map›Paper›PMID 42111322›Full record

ArticleFood chemistry: X2026

Exploring the origin of off-flavor compounds in bacterial-type shuidouchi using molecular sensory science techniques.

Meijing Chen, Aiqi Ren, Yuxuan Yao, Yongjun Wu, Shuoqiu Tong, Lincheng Zhang, Jing Jin, Cen Li, Xilong Shen, Wende Zhou

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. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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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

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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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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.

Meijing ChenKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Aiqi RenKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Yuxuan YaoKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Yongjun WuKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Shuoqiu TongKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Lincheng ZhangKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Jing JinKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Cen LiKey Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agrobioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China.
Xilong ShenGuizhou Botanical Garden, Guiyang, Guizhou Province 550025, China.
Wende ZhouGuizhou Meizhixuan Food Co., Ltd., Qiannan Prefecture, Guizhou Province 558000, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Bacterial-type shuidouchi (SDC) produces undesirable off-flavors that impact its quality and acceptance. This study employed molecular sensory science to investigate the origin of off-flavor compounds in a mixed SDC model (mSDC). Gas chromatography-mass spectrometry (GC - MS) analysis identified 100 odor-active compounds. By integrating odor activity value (OAV) calculations with GC - olfactometry (GC - O), four off-flavor compounds emerged as critical markers: dimethyl disulfide, dimethyl trisulfide, isovaleric acid, and 2-methylbutyric acid. Molecular docking confirmed their binding to human olfactory receptors, highlighting OR2T4, OR2T5, OR10H3, OR2T2, and OR10H1 as key targets. Aroma recombination and omission experiments show dimethyl disulfide and dimethyl trisulfide had the greatest contribution to off-flavors. Perception interaction experiments revealed interactions between the four off-flavor compounds. This study is the first to integrate molecular sensory science, molecular docking techniques, and sensory interaction analysis for the systematic characterization of off-flavor compounds in bacterial-type SDC, providing theoretical support for flavor regulation of traditional fermented soybean products.

Indexed as

Molecular dockingMolecular sensory scienceOff-flavorPerceptual interactionsShuidouchi

Identifiers

PMID42111322
PMCPMC13153462

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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.