Flavor serves as a key quality indicator in tomato puree (TP) processing; however, conventional methods often fall short in providing rapid and accurate assessments. To address this limitation, this study integrated flavoromics with machine learning ...
In the search to improve the sustainability of the food supply chain, the market for plant-based cheese analogs is growing. However, sensory defects, particularly related to flavor, remain a challenge. Here we developed a hybrid plant-dairy cheese th...
This research employed integrated machine learning and bioinformatics approaches to identify umami-enhancing peptides from Flammulina filiformis, elucidate their mechanisms of umami augmentation, and validate their efficacy through sensory evaluation...
The research of aroma interaction in fermented food is of great significance for in-depth analysis of aroma formation mechanism. The analytical approach for aroma interaction is the bridge between aroma perception and interaction mechanism. This revi...
The quality of strong-flavor Baijiu (SFB) is directly determined by key flavor compounds, which are influenced by microorganisms during fermentation. This study employed flavoromics and machine learning technologies to explore the relationship betwee...
In food field, both identification of umami peptides and their sensory evaluation are limited by low efficiency of traditional methods and subjectivity of human-based assessments. To overcome these issues, Umami-Transformer was developed by integrati...
International journal of pharmaceutics
Jul 30, 2025
The unpleasant tastes of drugs, including bitterness, pungency, astringency, and sourness, significantly impedes patient adherence, particularly among pediatric and geriatric populations. Accurate evaluation of these tastes is essential for optimizin...
Different grades of Jinhua hams have distinct tastes. However, the key differential taste substances and its metabolic pathways among the four grades of Jinhua ham have not been studied. This study used TVB-N to analyze the degree of protein oxidatio...
The flavor of base liquor is critical to the grading quality of Baijiu. This study focuses on the base liquor grades of five different strong-flavor Baijiu brands. Headspace Solid-phase Microextraction Gas Chromatography Time-of-flight Mass spectrome...
The increasing demand for high-quality, flavorful food products has driven improvements in flavor detection technologies. Traditional methods, such as sensory analysis and instrument-based techniques, often lack thorough quantitative assessments. Thi...
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