Evidence map›Paper›PMID 38472868›Full record

ReviewFoods (Basel, Switzerland)2024

The Complexity of Chinese Cereal Vinegar Flavor: A Compositional and Sensory Perspective.

Hong Zhu, Kehong Liang, Dazhou Zhu, Junmao Sun, Ju Qiu

Open access · goldAbstract readReview
PubMed Full text at PMC Publisher
In one paragraph

Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.

0numbers the graph read from it
0cells of the map it votes in
2citing papers in PubMed
2.1field-weighted citation impact, top 15% of its field
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

2 citing papers in PubMed, 6 citations in OpenAlex.

  1. Review
  2. Review
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

5 authors at 2 institutions in 1 country.

Hong ZhuInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.ORCID 0000-0003-1258-4157
Kehong LiangInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Dazhou ZhuInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Junmao SunInstitute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing 100081, China.
Ju QiuDepartment of Nutrition and Health, China Agricultural University, No. 17 Tsinghua East Road, Haidian District, Beijing 100083, China.
Ministry of Agriculture and Rural Affairs · CNChina Agricultural University · CN

Funding

Ministry of Agriculture and Rural Affairs CARS-07-E-04
6 · The paper itself

Abstract

With a millennium-long history, traditional Chinese cereal vinegar (CCV) is a significant part of China's cultural heritage. The unique flavor of CCV is derived from the use of cereal and its bran as raw materials and solid-state fermentation as a brewing technique. This paper systemically summarized recent research progress on the aroma compounds in CCV, the biochemical generation of aroma compounds during the brewing process, and the association between sensory perception and the primary aroma compounds. Furthermore, a complete CCV lexicon and sensory wheel prototype were constructed. This study aims to lay a foundation for future CCV aroma research, quality improvement, and industrialization.

Indexed as

aromabrewingChinese cereal vinegarlexiconsensory wheel

Identifiers

PMID38472868
PMCPMC10930868
OpenAlexW4392297201

What Socratic holds

Textmetadata
LicenceCC BY
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 Socratic graph.