Evidence map›Paper›PMID 42121413›Full record

ArticleFoods (Basel, Switzerland)2026

Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling.

Hong Jiang, Jingshan Guo, Zhigang Han, Jianfei Xu, Fankui Zeng

Abstract read
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. Not yet cited in PubMed.

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

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

5 authors.

Hong JiangLanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China.
Jingshan GuoInner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010020, China.
Zhigang HanInner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010020, China.
Jianfei XuState Key Laboratory of Vegetable Biobreeding, Key Laboratory of Biology and Genetic Improvement of Tuber and Root Crop of Ministry of Agriculture and Rural Affairs, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.ORCID 0000-0003-1095-3705
Fankui ZengLanzhou Institute of Chemical Physics, Chinese Academy of Sciences (CAS), Lanzhou 730000, China.ORCID 0000-0003-4660-649X

Funding

China Agriculture Research System CARS-09-P29
6 · The paper itself

Abstract

This study explored the flavor profiling of baked potatoes, with a focus on how maturity affects the volatile flavor. By using HS-SPME-GC-MS, sensory evaluation, multivariate statistical analysis and computational modeling, a total of 99 volatile compounds were finally identified. Multivariate statistical analysis yielded 36 different important compounds (VIP > 1,

Indexed as

bakingHS-SPME-GC-MSmaturitypotatoesvolatile compounds

Identifiers

PMID42121413
PMCPMC13163579

What OpenQuestion holds

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LicenceCC BY
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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.