Evidence map›Paper›PMID 39176039›Full record

ArticleFood chemistry: X2024

Multi-omics combined approach to analyze the mechanism of flavor evolution in sturgeon caviar (

Li Liu, Yihuan Liu, Fan Bai, Jinlin Wang, He Xu, Xiaoming Jiang, Shixue Lu, Jihong Wu, Yuanhui Zhao, Xinxing Xu

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.

0numbers the graph read from it
0cells of the map it votes in
5citing 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

5 citing papers in PubMed.

  1. Article
  2. Recent Advances in Omics Technology in Food Flavor.Foods (Basel, Switzerland) · 2026
    Review
  3. Article
  4. Article
  5. 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

10 authors.

Li LiuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Yihuan LiuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Fan BaiQuzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
Jinlin WangQuzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China.
He XuLianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China.
Xiaoming JiangCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Shixue LuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Jihong WuCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Yuanhui ZhaoCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Xinxing XuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Multi-omics techniques were combined with microstructure, molecular sensory science and non-volatile matrices for the first time to investigate variations in organic macromolecules and flavor in caviar during preservation. After 4-6 weeks of storage, the peroxide value was 35.38 mg/g and the accumulation of thiobarbiturates was significant with caviar membranes exhibiting a decrease in elasticity and an increase in viscosity. Sixteen key volatile compounds were detected by GC-MS, while the volatile compounds that contributed to the differences in caviar flavor at different storage times were mainly tetradecane, (

Indexed as

CaviarFlavorMetabolomicsPhospholipidStorage

Identifiers

PMID39176039
PMCPMC11339060

What Socratic holds

Textmetadata
LicenceCC BY-NC
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.