Evidence map›Paper›PMID 42511310›Full record

ArticleFoods (Basel, Switzerland)2026

Aged Pickle Brine Influences Flavor and Bacteria Characteristics of Pickled Chili Peppers.

Chenshuo Wang, Kaishuang Wei, Zhiji Qin, Zijian Cai, Chenglin Zhu, Zilin Shen, Jiazhuo Gao, Shihong Fang, Zhiyi Fan, Meimei Shi and 3 more

Abstract read
PubMed Full text at PMC Publisher
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.

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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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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

13 authors.

Chenshuo WangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Kaishuang WeiCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Zhiji QinCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Zijian CaiCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.
Chenglin ZhuCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China.ORCID 0000-0003-3486-1936
Zilin ShenCollege of Computer Science and Artificial Intelligence, Southwest Minzu University, Chengdu 610041, China.
Jiazhuo GaoCollege of Computer Science and Artificial Intelligence, Southwest Minzu University, Chengdu 610041, China.
Shihong FangCollege of Computer Science and Artificial Intelligence, Southwest Minzu University, Chengdu 610041, China.
Zhiyi FanSichuan Academy of Food and Fermentation Industries Co., Ltd., Chengdu 610041, China.
Meimei ShiSichuan Academy of Food and Fermentation Industries Co., Ltd., Chengdu 610041, China.
Ting LiSichuan Academy of Food and Fermentation Industries Co., Ltd., Chengdu 610041, China.
Weiqin DengSichuan Academy of Food and Fermentation Industries Co., Ltd., Chengdu 610041, China.
Luca LaghiDepartment of Agricultural and Food Sciences, University of Bologna, 47521 Cesena, Italy.ORCID 0000-0003-1593-7376

Funding

Sichuan Science and Technology Program- Sichuan Provincial University-Institute Cooperation Project 2026YFHZ0241the National College Students' Innovative Entrepreneurial Training Program S202610656065the Opening Project of Food Microbiology Key Laboratory of Sichuan Province FM2025-24
6 · The paper itself

Abstract

Aging duration of the brine is considered one of the core variables determining the fermentation quality of pickled chili peppers. This study systematically analyzed the dynamic changes in volatile and non-volatile metabolites and bacteria community structure in fermented pickled chili peppers fermented with different pickle brines (aged 0, 5, 15, 25, and 50 years). Results indicate that brine age was significantly associated with both the flavor compound composition and bacteria diversity of fermented pickled chili peppers. GC-MS identified 127 volatile compounds, and RF-based exploratory marker analysis identified 10 candidate volatile markers associated with brine aging.

Indexed as

bacteria communitiescorrelation analysisflavoromic analysismachine learningmulti-omicspickle brinepickled chili peppers

Identifiers

PMID42511310
PMCPMC13408934

What OpenQuestion holds

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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.