Evidence map›Paper›PMID 42733914›Full record

ArticleFood chemistry: X2026

Valorization of kiwifruit branches as plant-derived aroma materials: HS-GC-IMS-guided volatile profiling and aroma reconstruction.

Lili Zhao, Na Li, Yixin Zhang, Zhenbin Liu, Lishan Yao, Lu Tian, Yangyang Jia, Haizhen Mo, Hongbo Li, Liangbin Hu

Abstract read
PubMed Full text at PMC Publisher
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
–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

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.

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

10 authors.

Lili ZhaoSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Na LiSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Yixin ZhangCollege of Humanities and Social Development, Northwest A&F University, Yangling 712100, China.
Zhenbin LiuSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Lishan YaoSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Lu TianSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Yangyang JiaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Haizhen MoSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Hongbo LiSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
Liangbin HuSchool of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Kiwifruit branches are abundant pruning residues with potential as plant-derived aroma materials. This study evaluated their feasibility for reconstructing the volatile profile of a commercial silver vine-associated aroma reference. Six kiwifruit branch samples and one commercial reference sample (G7) were analyzed using HS-GC-IMS. A total of 64 volatile compounds were tentatively annotated, and multivariate analysis showed that G7 had a distinct volatile profile compared with the individual branch samples. Twenty-six differential volatiles selected based on VIP > 1 and

Indexed as

AromaBlendingKiwifruit branchesPruning residuesValorizationVolatiles

Identifiers

PMID42733914
PMCPMC13571735

What OpenQuestion holds

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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.