Evidence map›Paper›PMID 41140586›Full record

ArticleFood chemistry: X2025

(

Chengxia Yu, Jianmeng Zhu, Jiajie Chen, Wenbin Yu, Chao Wang, Shasha Gu, Dejian Huang, Lulu Pu, Shuyi Qiu, Yifeng Dai

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 3 papers.

0numbers the graph read from it
0cells of the map it votes in
3citing 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

3 citing papers in PubMed.

  1. Impact of selenium-enrichedFood chemistry: X · 2026
    Article
  2. Article
  3. 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.

Chengxia YuGuizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Jianmeng ZhuGuizhou Guijiu Group Co., Ltd, Guiyang 550025, China.
Jiajie ChenGuizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Wenbin YuGuizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Chao WangGuizhou Guijiu Group Co., Ltd, Guiyang 550025, China.
Shasha GuGuizhou Guijiu Group Co., Ltd, Guiyang 550025, China.
Dejian HuangDepartment of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117542, Republic of Singapore.
Lulu PuGuizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Shuyi QiuGuizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Yifeng DaiGuizhou Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In this study, the enantiomeric isomers of Ethyl lactate (EL) in 12 aroma types of commercial Baijiu, Baijiu from different years, and rounds of Sauce-based Baijiu were investigated using DI-chiral-GC-MS. The results showed pure grain brewed Baijiu and rounds of Sauce-based Baijiu were mostly dominated as (

Indexed as

BaijiuEnantiomersEthyl lactateFruity flavorSensory evaluation

Identifiers

PMID41140586
PMCPMC12547952

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.