Evidence map›Paper›PMID 42121533›Full record

ArticleFoods (Basel, Switzerland)2026

Analysis of the Relationship Between Microbial Community Succession and Volatile Flavor Compounds During Fermentation of Yunnan Traditional Rose Jam.

Jinping Zhou, Yanan Luo, Laifeng Chen, Yini Ma, Jijiang Dong, Dongmei Wang, Ghulam Mustafa, Shijun Li, Qiuye Lin, Zhenhui Cao

Abstract read
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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

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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.

Jinping ZhouCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yanan LuoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Laifeng ChenCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yini MaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Jijiang DongCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Dongmei WangCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Ghulam MustafaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Shijun LiCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Qiuye LinCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Zhenhui CaoFaculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Yunnan traditional rose jam is made from fresh Rosa 'Crimson Glory' petals and brown sugar through natural fermentation and has been consumed by local people for years due to its characteristic floral aroma. The present study investigated the dynamics and correlations between the microbial communities and flavor quality during 98-day fermentation at ambient temperature (23.72 ± 1.26 °C). The total titratable acidity (0.20-0.29 g/100 g) and reducing sugars content (0.92-5.37 g/100 g) increased with fermentation, while the pH (4.30-5.47), total phenolics content (0.25-0.72 g/100 g), and total flavonoids content (0.13-0.32 g/100 g) decreased. High-throughput 16S rDNA and ITS sequencing revealed that

Indexed as

aroma profileflavoromicshigh-throughput sequencingmicrobial successionvolatile compounds

Identifiers

PMID42121533
PMCPMC13164242

What OpenQuestion holds

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LicenceCC BY
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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.