Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu.

Xuelian Yang, Ying Hu, Rui Zhang, Jingchao Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. 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

4 authors.

Xuelian YangBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Ying HuBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Rui ZhangBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Jingchao LiBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University (BTBU), Beijing 100048, China.

Funding

National Natural Science Foundation of China 32172338

6 · The paper itself

Abstract

The fermentation cycle critically influences flavor formation in Laobaigan Baijiu, but its effect on the bacterial community-flavor compound correlation remains unclear. This study investigated the co-variation between bacterial community turnover and flavor changes across distinct fermentation rounds of Hengshui Laobaigan Baijiu. Bacterial community structure was characterized via high-throughput sequencing (HTS), while volatile flavor compounds were profiled using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Partial least squares regression (PLSR) revealed their correlation. The analysis revealed 45 volatile compounds in total, with the

Indexed as

bacterial diversitycorrelationflavor compoundshigh-throughput sequencinglaobaigan baijiu

Identifiers

PMID42279709

DOI10.3390/foods15111922

PMCPMC13256783

What Socratic holds

Textmetadata

LicenceCC BY

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.