Evidence map›Paper›PMID 41323665›Full record

ArticleFood chemistry: X2025

Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS.

Tiantian Zhang, Shuaishuai Dai, Ben Niu, Chaoyi Shen, Huizhi Chen, Ruiling Liu, Hangjun Chen, Weijie Wu, Haiyan Gao

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 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing 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

4 citing papers in PubMed.

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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

9 authors.

Tiantian ZhangZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Shuaishuai DaiZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Ben NiuZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Chaoyi ShenZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Huizhi ChenZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Ruiling LiuZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Hangjun ChenZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Weijie WuZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Haiyan GaoZhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Headspace gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to investigate the potential reaction mechanism of the oxidation process that alters the volatile organic compounds (VOCs) and fatty acid content of prepared pork products during storage. GC-IMS detected a total of 38 volatile flavor compounds, of which 16 were identified as key differential markers through orthogonal partial least squares-discriminant analysis (OPLS-DA) with variable importance in projection (VIP) values ≥1. Correlation analysis with 10 fatty acids showed that oxidative decomposition of oleic and linoleic acids increased the content of hexanal, glutaraldehyde, butanal, and (E)-2-heptenal, resulting in a warmed-over flavor (WOF). These results demonstrate that lipid oxidation is the primary driver of flavor deterioration in prepared pork products. This study provides critical insights into the formation mechanism of WOF and establishes a theoretical foundation for developing effective strategies to control flavor loss in meat products.

Indexed as

Fatty acid oxidationGas chromatography – Ion mobility spectrometryOrthogonal projections to latent structures - discriminant analysisPrepared pork productsWarmed-over flavor

Identifiers

PMID41323665
PMCPMC12663520

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.