AIMC Topic: Flavoring Agents
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From prediction to design: Revealing the mechanisms of umami peptides using interpretable deep learning, quantum chemical simulations, and module substitution.
Food chemistry
Apr 9, 2025
This study screened and designed umami peptides using deep learning model and module substitution strategies. The predictive model, which integrates pre-training, enhanced feature, and contrastive learning module, achieved an accuracy of 0.94, outper...
Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications.
Food chemistry
Mar 6, 2025
Pixian Doubanjiang (PXDB)'s distinctive umami profile is primarily attributed to its unique peptides; however, their structural characteristics, sensory mechanisms, and biosynthetic pathways during aging remain poorly understood. This study employed ...
Endogenous storage proteins influence Rice flavor: Insights from protein-flavor correlations and predictive modeling.
Food chemistry
Mar 5, 2025
This study investigated the correlation between endogenous storage proteins and aromatic compounds in rice, and their collective influence on rice eating quality. Six rice samples, varying in four endogenous storage proteins through gene editing gene...
Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning.
Food chemistry
Feb 26, 2025
Lipids are critical precursors of aroma compounds in beef tallow. This study investigated how enzymatic hydrolysis treatment affected the aroma precursors and flavor of beef tallow during the manufacturing process. Using gas chromatography-mass spect...
Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening.
Food chemistry
Feb 25, 2025
This research concentrated on soybean paste fermented with Tetragenococcus halophilus, employing peptidomics and machine learning methodologies to screen for novel umami peptides. Taste characteristics of umami peptides were evaluated through sensory...
Computational screening of umami tastants using deep learning.
Molecular diversity
Oct 18, 2024
Umami, a fundamental human taste modality, refers to the savory flavors in meats and broths, often associated with monosodium glutamate and protein richness. With limited knowledge of umami molecules, the food industry seeks efficient approaches for ...
Development of analytical "aroma wheels" for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during "Chinese tea ceremony" with machine learning.
Food chemistry
Oct 4, 2024
The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC-MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea in...
Flavor Engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics.
Food research international (Ottawa, Ont.)
Sep 17, 2024
This state-of-the-art review comprehensively explores flavor development, spanning biological foundations, analytical methodologies, and the socio-cultural impact. It incorporates an industrial perspective and examines the role of artificial intellig...
Forecasting vaping health risks through neural network model prediction of flavour pyrolysis reactions.
Scientific reports
May 8, 2024
Vaping involves the heating of chemical solutions (e-liquids) to high temperatures prior to lung inhalation. A risk exists that these chemicals undergo thermal decomposition to new chemical entities, the composition and health implications of which a...
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning.
Food chemistry
Mar 16, 2024
Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and c...
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