ArticleFood chemistry: X2026
The formation mechanisms of egg quality and flavor of Taihu goose egg white during low-temperature storage.
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
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.
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.
Who cites it
1 citing paper in PubMed.
- Spatiotemporal evolution of aroma compounds in egg white and yolk of preserved eggs during pickling.Food chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The source and mechanism of goose egg flavor formation remain unclear. A comprehensive investigation was conducted to elucidate the dynamic metabolic alterations and the mechanisms underlying flavor formation in the albumen of Taihu goose eggs during storage at 4 °C (Days 1, 15, 30, and 60). A total of 761 metabolites from 16 categories were identified by LC-MS/MS-based metabolomic analysis, with amino acids and derivatives being the predominant class. A total of 384 differential metabolites were screened and determined for their dynamic changes under low-temperature storage, with 74.5% of metabolites increasing and 25.5% decreasing over time, highlighting storage as a critical factor shaping the albumen metabolome. Enrichment analysis identified key metabolic pathways, including D-amino acid metabolism, amino acid biosynthesis, phenylalanine metabolism, and aminoacyl-tRNA biosynthesis. This work provides a crucial theoretical foundation for improving storage practices and enhancing the quality and flavor of goose eggs.
Indexed as
Identifiers
What Socratic holds
Registered trials
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.