Evidence map›Paper›PMID 42650600›Full record

ArticleFoods (Basel, Switzerland)2026

Time-Resolved Profiling of Aroma-Active Compounds During the Persistence of Empty Cup Aroma in Soy Sauce Aroma Type Baijiu.

Dan Qin, Xiangrong Fan, Jiawen Duan, Lin Zhu, Jiaqi Liang, Jingcheng Liu, Yanyan Zhang, Xiaoxue Chen, Hehe Li

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. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

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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

1 citing paper in PubMed.

  1. Article
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.

Dan QinFood Laboratory of Zhongyuan, China Agricultural University, Beijing 100193, China.
Xiangrong FanFood Laboratory of Zhongyuan, China Agricultural University, Beijing 100193, China.
Jiawen DuanKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.ORCID 0009-0009-8396-8116
Lin ZhuDepartment of Flavor Chemistry (150h), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Jiaqi LiangDepartment of Flavor Chemistry (150h), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Jingcheng LiuSchool of China Alcoholic Drinks, Luzhou Vocational and Technical College, Luzhou 646000, China.
Yanyan ZhangDepartment of Flavor Chemistry (150h), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany.
Xiaoxue ChenFood Laboratory of Zhongyuan, China Agricultural University, Beijing 100193, China.
Hehe LiKey Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China.ORCID 0000-0002-5568-3975

Funding

National Natural Science Foundation of China 32172340National Natural Science Foundation of China 32472480National Natural Science Foundation of China 32502152Young Elite Scientists Sponsorship Program by CAST 2022QNRC001
6 · The paper itself

Abstract

Empty cup aroma is a distinctive quality attribute of soy sauce aroma type baijiu (SSB), but the compounds responsible for its long persistence and their changes over time are still not well understood. Previous studies have mainly focused on key empty cup odourants at single time points. In this study, a typical commercial SSB was selected and monitored for 30 days using aroma extract dilution analysis (AEDA), time-resolved odour monitoring, residue peak area analysis and correlation with boiling point. AEDA revealed 65 aroma-active regions, including 63 in SSB, 36 in the empty cup and 34 shared by both. After emptying, the flavour dilution profile changed markedly: fruity esters and volatile aldehydes became less prominent, whereas sotolon showed the highest FD factor in the empty cup (FD 2048), and several acids and pyrazines also became prominent. The number of detectable regions increased from 43 at 0 h to 49 at 6 h, and then gradually decreased to 14 at day 30. Persistence was strongly correlated with boiling point (Spearman's ρ = 0.7465,

Indexed as

aroma-active compoundsaroma extract dilution analysisboiling pointempty cup aromasoy sauce aroma type baijiustir bar sorptive extraction

Identifiers

PMID42650600
PMCPMC13512373

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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.