Evidence map›Paper›PMID 41245104›Full record

ArticleFood chemistry: X2025

Impact of different frying methods on volatile compounds in tofu.

Yu-Wen Yi, Chun-Yuan Ping, Lian He, Hao Zhang, Xue-Mei Cai, Jin-Xiang Hu, Ming-Feng Qiao

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. Not yet cited in PubMed.

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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

7 authors.

Yu-Wen YiSichuan Cuisine Industrialization Engineering Research Center of Sichuan Higher Education Institutions, Sichuan Tourism University, Chengdu 610100, PR China.
Chun-Yuan PingSchool of Food Science and Technology, Henan Institute of Science and Technology, Henan, 453003, China.
Lian HeSichuan Cuisine Industrialization Engineering Research Center of Sichuan Higher Education Institutions, Sichuan Tourism University, Chengdu 610100, PR China.
Hao ZhangCollege of Culinary and Food Science Engineering, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Xue-Mei CaiCuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Jin-Xiang HuSichuan Cuisine Industrialization Engineering Research Center of Sichuan Higher Education Institutions, Sichuan Tourism University, Chengdu 610100, PR China.
Ming-Feng QiaoSichuan Cuisine Development and Research Center of Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

To investigate the effects of different frying methods on tofu aroma, sensory evaluation, electronic nose analysis, GC-IMS, and GC-MS combined with chemometric methods were employed to characterize volatile compounds in control, deep-fried, air-fried, and pan-fried samples. Sensory evaluation showed that pan-fried tofu achieved the highest overall acceptability. GC-IMS revealed distinct volatile fingerprints among samples, reflecting marked compositional shifts induced by different frying methods. Furthermore, GC-MS identified 153 volatile compounds, with esters being the predominant group. The integrated analytical approach demonstrated that frying methods significantly affected the generation and transformation of aroma-active compounds, with pan-fried tofu exhibiting the richest and most desirable aroma profile.

Indexed as

Aroma formationFried tofuLipid oxidationMaillard reactionSensory characteristicsVolatile organic compounds

Identifiers

PMID41245104
PMCPMC12617765

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.