Evidence map›Paper›PMID 42436752›Full record

ArticleFood chemistry: X2026

Multidimensional characterization of red sour soup with different substrates: integrating sensory, physicochemical, bioactive, and safety attributes.

Liu Tang, Guoyan Wang, Ailin Chen, Quanye Wu, Likang Qin, Na Liu, Haiying Zeng

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. Not yet cited in PubMed.

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

7 authors.

Liu TangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Guoyan WangSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Ailin ChenSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Quanye WuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Likang QinSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Na LiuSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Haiying ZengSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Red sour soup (RSS) is a characteristic Chinese fermented food. This study analyzed tomato-based RSS (T-RSS), tomato-chili-based RSS (M-RSS), and tomato-chili-rice-acid based RSS (R-RSS) for sensory, physicochemical, bioactive, and safety properties. Among the samples, M-RSS exhibited significantly higher levels of polyphenol (161.89 mg GAE/100 g) and total flavonoid (150.85 mg RE/100 g DW). Capsaicinoids were exclusively found in M-RSS and R-RSS, with nordihydrocapsaicin showing the highest level at 1125.61 μg/g. In most samples, lycopene (0.125-3.560 μg/g) was the main carotenoid and lactic acid the primary organic acid (14-54%). Multivariate analysis revealed that capsorubin, zeaxanthin, cryptoxanthin, and lutein were significantly correlated with both RSS redness (

Indexed as

Bioactive substanceQuality characteristicsRed sour soupSafety quality

Identifiers

PMID42436752
PMCPMC13355208

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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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.