ArticleFrontiers in nutrition2026
Evolution of instrumental flavor profiles in pork with salted vegetable during frozen storage revealed by GC-IMS, E-nose, and E-tongue.
Article in Frontiers in nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the impact of storage duration on the flavor profile of a representative prepared dish, pork with salted vegetable (PSV). E-nose results indicated that the intensity of organic compounds, aromatics, and pungent gases increased with prolonged storage. E-tongue analysis revealed that fresh PSV exhibited the highest sourness and umami, which gradually diminished, while bitterness intensified. A total of 79 volatile compounds were identified, including 33 aldehydes, 8 alcohols, 16 ketones, 10 esters, 1 pyrazine, 1 furan, 3 terpenes, and 7 unidentified compounds. ROAV analysis suggested that several aldehydes and ketones, including pentanal, hexanal, heptanal, n-octanal, n-nonanal, 3-methylbutanal, 2-methylbutanal, 2-phenylethanal, 1-octen-3-one, and 3-penten-2-one, were potential aroma contributors in fresh PSV. Using a Partial Least Squares Discriminant Analysis (PLS-DA) model, 19 compounds with Variable Importance in Projection (VIP) scores greater than 1.0 were identified, mainly aldehydes, ketones, alcohols, and esters. These changes may be associated with lipid oxidation and thermal reaction pathways, although further sensory and chemical validation is required. The experimental results provide instrumental evidence for understanding flavor variation in PSV during storage and may support future studies on flavor quality evaluation in similar prepared dishes.
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.