ArticleFood chemistry: X2026
Nutritional evaluation, characteristic component differences and non-targeted metabolomics analysis of traditional fermented glutinous Rice in four Chinese provinces.
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.
What it found
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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.
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Who cites it
1 citing paper in PubMed.
- Antioxidant Potential, Genotoxic Safety, and Metabolomic Profiling of Cladode Extracts fromAntioxidants (Basel, Switzerland) · 2026Article
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Authors and funding
13 authors.
Funding
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Abstract
This study aimed to compare the nutritional characteristics, antioxidant activity, and flavor differences of traditional fermented glutinous rice from four regions of China, and to elucidate the underlying metabolic mechanisms using metabolomics. Physicochemical assays, HPLC, GC-MS, and LC-MS analyzed five samples (HB_MPP, SC, JS, GZ_LYM, SWJD). Significant differences in antioxidant capacity and amino acids were found, with lysine as the first limiting amino acid. Dominant organic acids were lactic, malic, and fumaric acids. Forty volatile compounds (mainly esters, alcohols, acids) were detected, with phenylethanol, ethyl hexadecanoate, and ethyl decanoate as key flavor markers (VIP ≥ 1). Metabolomics identified 3027 metabolites, dominated by lipids (27.59%) and organic acids (26.99%). Key pathways included plant secondary metabolite biosynthesis and amino acid metabolism. This first multi-omics comparison highlights regional characteristic bases, aiding traditional fermented food quality evaluation and industrial application.
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Registered trials
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