Evidence map›Paper›PMID 42737204›Full record

ArticleFoods (Basel, Switzerland)2026

Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.

Daihao Huang, Mingfang Hua, Gulnur Nurymkhan, Samat Kassymov, Almagul Nurgazezova, Yernaz Yermekov, Maral Iskakova, Botakoz Kulushtayeva, Laila Bakirova, Nazerke Muslimova and 3 more

Abstract read
PubMed Full text at PMC Publisher
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.

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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

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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

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0 citing papers in PubMed.

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4 · The record

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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

13 authors.

Daihao HuangEngineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Mingfang HuaEngineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Gulnur NurymkhanResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Samat KassymovResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.ORCID 0000-0001-7384-6996
Almagul NurgazezovaResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Yernaz YermekovDepartment of Food Security, Kozybayev University, 114 Zhumabayev Street, Petropavlovsk 150000, Kazakhstan.ORCID 0000-0003-1441-9796
Maral IskakovaResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Botakoz KulushtayevaResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.
Laila BakirovaResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.ORCID 0000-0002-3474-4775
Nazerke MuslimovaResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.ORCID 0000-0003-2536-0590
Aigul MaizhanovaResearch Department of Food Technology, Shakarim University, Glinka Street, 20A, Semey 071412, Kazakhstan.ORCID 0000-0002-4845-9465
Yuan GaoEngineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.
Xiuzhu YuEngineering Research Center of Grain and Oil Functionalized Processing, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling District, Xianyang 712100, China.

Funding

Ministry of Science and Higher Education of the Republic of Kazakhstan AP26198515Shanxi Science and Technology Innovation Team Project 2024RS-CXTD-70
6 · The paper itself

Abstract

Horse fat is a valuable lipid source for traditional meat products, but its flavor quality is remains unclear during processing conditions. To investigate the effect of dry fractionation on the volatile profile of refined horse fat, samples obtained at different temperature were analyzed using an E-nose, HS/GC-IMS, and SPME/GC-MS. The E-nose results showed that the volatile profiles of the samples differed markedly, with the solid fractions obtained at 25 and 15 °C (S25 and S15) exhibiting stronger sensor responses and clustering together, whereas the liquid fraction at 5 °C (L5) showed the weakest overall signals. HS/GC-IMS identified total 55 volatile compounds, mainly aldehydes, alkenes, esters, alcohols, ketones, and nitrogen-containing compounds. Compared with refined horse fat, S25 and S15 were enriched in ketones, sulfur-containing compounds, and nitrogen-containing compounds, while L5 was dominated by alcohols and aldehydes. SPME/GC-MS identified 53 volatile compounds, with aldehydes as the main class in all samples. S5 showed the highest number of volatile species and the richest aroma profile, whereas S25 and S15 showed the lowest complexity. The total volatile content ranked as refined horse fat > S5 > L5 > S15 > S25, and ester content followed the order S5 > L5 > refined horse fat > S25 > S15. Overall, dry fractionation temperature significantly regulated the distribution of volatile compounds in horse fat. These findings may provide a theoretical basis for the potential application of horse fat in food processing and product development.

Indexed as

dry fractionationE-nosehorse fatHS/GC-IMSSPME/GC-MSvolatile compounds

Identifiers

PMID42737204
PMCPMC13564621

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

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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.