Evidence map›Paper›PMID 42294143›Full record

ArticleFood chemistry: X2026

Elucidation of flavor codes in citrus fruit peels using electronic sensors, LC-MS/MS, and GC-MS combined with GC-O.

Hee Sung Moon, Seong Jun Hong, Se Young Yu, Hyeonjin Park, Younglan Ban, Gwang-Ju Jang, Ho Eun Kim, Sang-Hee Lee, Eui-Cheol Shin

Abstract read
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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

9 authors.

Hee Sung MoonDepartment of GreenBio Science (BK21)/Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea.
Seong Jun HongKorea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Se Young YuDepartment of GreenBio Science (BK21)/Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea.
Hyeonjin ParkDepartment of GreenBio Science (BK21)/Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea.
Younglan BanDepartment of GreenBio Science (BK21)/Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea.
Gwang-Ju JangKorea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Ho Eun KimKorea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Sang-Hee LeeKorea Food Research Institute, Wanju-gun 55365, Republic of Korea.
Eui-Cheol ShinDepartment of GreenBio Science (BK21)/Food Science and Technology, Gyeongsang National University, Jinju 52828, Republic of Korea.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study integrated biomimetic sensors with targeted taste compounds (organic acids; OAs and free sugars; FSs) and odor compounds profiling GC-MS-O to characterize citrus fruit peels (CFP) across seven cultivars. Among FSs, fructose and glucose were predominant (range: 25.68-8.16 mg/g and 24.11-7.51 mg/g, respectively), while sucrose was highest in kumquat peel (KP) (18.48 ± 0.19 mg/g). Citric acid and quinic acid were the major OAs, with citric acid peaking in KP (2152.38 ± 18.84 mg/kg) and quinic acid in lemon peel (LP) (1018.75 ± 15.90 mg/kg) (

Indexed as

ByproductCitrus peelsE-sensing techniquesFlavor codeMolecular structure

Identifiers

PMID42294143
PMCPMC13262289

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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.