Evidence map›Paper›PMID 42279680›Full record

ArticleFoods (Basel, Switzerland)2026

Decoding the Flavor Structure of Jiang-Flavor Low-Alcohol Base Baijiu: A Machine Learning-Driven Approach to Reveal the Flavor Evolution Patterns and Key Quality Control Nodes.

Jiaxing Geng, Yongguang Huang

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

2 authors.

Jiaxing GengCollege of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yongguang HuangKey Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

Guizhou Fund Project ZK[2024] Key Project No. 016Guizhou Science and Technology Achievement Project No. [2023] 477Guizhou Science and Technology Achievement Project LH [2025] Key Project No. 008National Natural Science Foundation No. 32360571Program of National Natural Science Foundation Grant No. 324727319Qiankehe Zhongyindi [2026]006Research on the Brewing Technology of Muhuang Characteristic Style Jiang-flavor Baijiu Qiankehechengguo [2023] 477
6 · The paper itself

Abstract

Low-alcohol base baijiu, a by-product of Jiang-flavor baijiu production, contains abundant flavor compounds, yet its flavor structure remains insufficiently understood, limiting its high-value utilization. This study integrated flavoromics with interpretable machine learning to characterize the flavor structure of Jiang-flavor low-alcohol base baijiu and identify its key driving factors. During distillation, ethanol decreased from 38.67% to 6.50% (

Indexed as

classification modelflavor markerslow-alcohol base baijiuSHAP analysisvolatile flavor compounds

Identifiers

PMID42279680
PMCPMC13257113

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.