Evidence map›Paper›PMID 42421931›Full record

ArticleFrontiers in nutrition2026

Characterization of key off-flavor compounds in soybean and their dynamic changes during progressive processing.

Jiaying Zhou, Danni Huang, Shijie Xu, Jian Li, Jun Liu, Yuhui Li, Wentao Zhang

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
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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

7 authors.

Jiaying ZhouKey Laboratory of Green and Low-Carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing, China.
Danni HuangKey Laboratory of Green and Low-Carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing, China.
Shijie XuChina Tobacco Shandong Industrial Co., Ltd., Jinan, China.
Jian LiKey Laboratory of Green and Low-Carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing, China.
Jun LiuShandong Yuwang Ecological Food Industry Co., Ltd., Dezhou, Shandong, China.
Yuhui LiChina Tobacco Shandong Industrial Co., Ltd., Jinan, China.
Wentao ZhangKey Laboratory of Green and Low-Carbon Processing Technology for Plant-based Food of China National Light Industry Council, School of Food and Health, Beijing Technology and Business University, Beijing, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically identifies key off-flavor compounds in normal soybean flour (NOR-SF), thereby profiling their dynamic changes among SF-based products manufactured from NOR and high oleic acid (HOA) soybeans. A total of 55 volatile compounds were detected in NOR-SF using headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS), of which 18 were identified as odor-active compounds by GC-O. A total of 13 odorants with odor intensity (AI) ≥ 2 were re-quantified by stable isotope dilution analysis (SIDA), which led to the identification of 10 key odorants with flavor dilution (FD) factors ranging from 4 to 64 and odor activity values (OAVs) > 1. Odor recombination and omission experiments further confirmed their significant contributions to the off-flavor profile of NOR-SF (

Indexed as

aroma dilution analysiskey off-flavor compoundsnormal and high oleic acid soybeanssoybean-based foodstable isotope dilution analysis

Identifiers

PMID42421931
PMCPMC13342255

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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.