Evidence map›Paper›PMID 41551797›Full record

ArticleFood chemistry: X2026

Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography.

Lian He, Zongyuan Lu, Xuemei Cai, Kaixian Zhu, Chengjian Xu, Dan Lin, Zhiyong Hou, Sze Ying Leong, Nallammai Singaram, Cui Yang and 3 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing 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

1 citing paper in PubMed.

  1. 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

13 authors.

Lian HeKey Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Zongyuan LuHerbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China.
Xuemei CaiKey Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Kaixian ZhuKey Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Chengjian XuKey Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Dan LinKey Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Zhiyong HouKey Laboratory of Sichuan Cuisine Artificial Intelligence and Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, 459 Hongling Road, Longquanyi District, Chengdu 610100, Sichuan, China.
Sze Ying LeongSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.
Nallammai SingaramSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.
Cui YangCollege of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
Sook Wah ChanSchool of Biosciences, Faculty of Health and Medical Sciences, Taylor's University, 47500 Subang Jaya, Selangor, Malaysia.
Hua PengHerbal Health Research Institute, Sichuan Tourism University, Chengdu 610100, Sichuan, China.
Minglu LanKey Laboratory of Food Nutrition and Health of Sichuan Province Universities, Sichuan Tourism University, Chengdu 610100, Sichuan, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study compared Sichuan pepper harvested at five stages (July-September) for preparing Sichuan pepper-flavoured chicken. Electronic nose and tongue analyses separated the control from peppered samples and further distinguished early (July-august) from late (September) harvests; September pepper produced stronger odour, higher umami and sourness, and lower bitterness. GC-IMS fingerprints revealed harvest-dependent shifts in volatile profiles, and OPLS-DA (VIP > 1) highlighted limonene-D/M (highest VIP), terpinolene, myrcene, sec-butanol, isobutyl acetate-D, and terpinyl acetate-D/M as key markers. HS-GC-MS detected 68 volatiles; OPLS-DA markers (VIP > 1) included 3-penten-2-ol (highest VIP), β-pinene, limonene, phellandrene, linalyl acetate, and eucalyptol, while α-pinene varied significantly with harvest period. Overall, later harvest increased terpene/ester abundance and most effectively enhanced the characteristic flavour of Sichuan pepper-flavoured chicken.

Indexed as

E-noseE-tongueHarvest periodSichuan pepperSichuan pepper-flavoured chicken

Identifiers

PMID41551797
PMCPMC12807804

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.