Evidence map›Paper›PMID 42820234›Full record

ArticleFood chemistry: X2026

Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.

Xiangui Wang, Dan Yang, Xinyu Yuan, Dan Zeng, Deguang Wu, Huajie Xu, Tianzhu Shi

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

7 authors.

Xiangui WangSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.
Dan YangSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.
Xinyu YuanSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.
Dan ZengGuizhou Zhenjiu Distillery Co., Ltd., Zunyi 563000, Guizhou, China.
Deguang WuSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.
Huajie XuSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.
Tianzhu ShiSchool of Brewing Engineering, Moutai Institute, Renhuai 564507, Guizhou, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Sauce-flavor baijiu derives its characteristic aroma from the unique geography of the Chishui River Basin and a multi-round fermentation process. Aldehydes are key odorants contributing fruity, roasted, and nutty notes, yet their regional distribution and evolution across the seven production rounds remain poorly characterized. We developed a GC-FID method to quantify aldehydes in eight commercial baijiu samples from seven production regions and monitored acetaldehyde, acetal, and furfural across the seven rounds of baijiu. The method showed excellent linearity (R

Indexed as

AldehydesRegional differencesRound-by-round dynamicsSauce-flavor baijiu

Identifiers

PMID42820234
PMCPMC13626780

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

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.