ArticleFood chemistry: X2026
Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu.
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.
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
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional mould-fermented sufu develops its distinctive flavour through interplay between volatile compound formation and microbial succession, yet the underlying microbial basis remains unclear. This study profiled volatile compounds and microbial dynamics across six fermentation stages (days 1-15) using HS-GC-MS, ROAV analysis, and high-throughput sequencing. Of 105 volatile compounds detected, ROAV identified 13 potential key aroma-active compounds, including isoamyl alcohol, linalool, heptanal, d-limonene, and 2-pentylfuran, with key esters accumulating in later stages. Fungal richness exceeded bacterial richness in early-to-middle stages, and fungal Shannon diversity exceeded bacterial diversity from Day 3 onward. Ascomycota,
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.