Evidence map›Paper›PMID 40165815›Full record

ArticleFood chemistry: X2025

Exploring the effects of milk-enriched walnut soy sauce: Insights from GC-IMS and metagenomics approach to flavor and microbial shifts.

Munguntsetseg Battur, Muhammad Aaqil, Jingchuan Zheng, Huang Xiao Lin, Bolormaa Chuluunotgon, Tserenkhand Zorigtbaatar, Cunchao Zhao, Yang Tian

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.

0numbers the graph read from it
0cells of the map it votes in
7citing 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

7 citing papers in PubMed.

  1. Article
  2. Article
  3. Meat flavor ofFood chemistry: X · 2026
    Article
  4. Article
  5. Article
  6. Article
  7. 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

8 authors.

Munguntsetseg BatturCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Muhammad AaqilCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Jingchuan ZhengCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Huang Xiao LinCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Bolormaa ChuluunotgonCollege of Food Science, Northeast Agricultural University, Harbin 150030, China.
Tserenkhand ZorigtbaatarSchool of Animal Science and Biotechnology, Mongolian University of Life Sciences, Mongolia.
Cunchao ZhaoCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Yang TianYunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study investigates the impact of milk addition on the fermentation of walnut soy sauce, using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) and metagenomics to analyze flavor profiles and microbial dynamics. GC-IMS analysis showed significant increases in volatile compounds such as esters (ethyl acetate), aldehydes (hexanal), and alcohols (isoamyl alcohol), enhancing the aroma and taste. Metagenomic analysis revealed that milk increased microbial diversity, with

Indexed as

FermentationFlavorGC-IMS analysisMetagenomicsMilk additionWalnut soy sauce

Identifiers

PMID40165815
PMCPMC11957490

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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.