ArticleJournal of food science2026
Ethanol-Assisted Spice Extraction as an Industrial Flavoring Strategy for Chinese Braised Soup: Insights Into Volatile Composition and Flavor Regulation.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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.
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.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
Abstract
Spices are essential contributors to the aroma of Chinese braised foods, but traditional industrial application methods, such as adding loose spices or using spice bags, face critical limitations. These include inefficient release of hydrophobic aroma compounds, poor flavor consistency across batches, and lack of precise control, ultimately compromising product quality and reproducibility. In this study, we developed a spice flavor extraction strategy, and the produced spice extract solution facilitates standardized and precisely dosed application, as well as quality control of related products in industrial applications. HS-GC-MS identified 46-67 volatile compounds per spice extract. Phenylpropanoids, monoterpenes, and sesquiterpenes were identified as the molecules most strongly correlated with solvent polarity. An 80% (v/v) ethanol solution was identified as the optimal extraction solvent, balancing flavor recovery and cost efficiency. After cooking as a Chinese braised soup, the spice extract concentrate exhibited significantly higher volatile abundance than traditional loose-spice and spice-bag methods, with a total volatile content 7.25-fold higher than that of the spice-bag sample. GC-MS, GC-IMS, and odor activity value combined analysis confirmed anethole, terpinen-4-ol, γ-terpinene, linalool, and D-limonene as key aroma-active compounds in the braised soup. Lastly, the braised soup was prepared by industrial braising with duck wings; the spices extraction group retained markedly higher total volatiles and showed lower flavor loss (36.2%) compared to loose-spice processing (91.2%). Electronic tongue analysis further demonstrated that the extraction method reduced astringency and after-astringency compared to traditional methods without increasing bitterness. These findings demonstrate that ethanol-assisted spice extraction could improve spice utilization and support standardized flavor regulation in braised food processing.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.