Evidence map›Paper›PMID 42180561›Full record

ArticleFrontiers in nutrition2026

Flavoromics approach reveals the dynamic changes of non-volatile and volatile compounds in the

Xiang Li, Yiming Tang, Zhongyan Zhu, Chengjian Xu, Nina Yan, Shuangli Xiong, Yu Zhou, Siyu Gu, Jing Xiao, Zheng Zeng and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Frontiers in nutrition, 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

14 authors.

Xiang Li *School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Yiming Tang *College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Zhongyan ZhuSchool of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
Chengjian XuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Nina YanCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Shuangli XiongCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Yu ZhouCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Siyu GuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Jing XiaoCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Zheng ZengCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Nan ZhuCollege of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Chen-Qiang WangXinjiang Guannong Co., Ltd, Korla, China.
Xue-Ming WangXinjiang Guannong Co., Ltd, Korla, China.
Hang XiaoDepartment of Food Science, University of Massachusetts, Amherst, MA, United States.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigated the effects of different cooking times (30, 60, 90, 120, and 150 min) on volatile and non-volatile compounds in

Indexed as

cooking timesHS–GC–IMSmultivariate statistical analysisrelative odor activity value (ROAV)Sarcodon imbricatus

Identifiers

PMID42180561
PMCPMC13191436

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.