AIMC Topic: Flavoring Agents
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Characterize and explore the dynamic changes in the volatility profiles of sauce-flavor baijiu during different rounds by GC-IMS, GC-MS and GC×GC-MS combined with machine learning.
Food research international (Ottawa, Ont.)
May 5, 2025
The production process of sauce-flavor baijiu (SFB) involves seven distillations, yielding base baijiu of 7 rounds (RSFB), which are then blended to form the final product. Therefore, the quality of the base baijiu is closely related to the quality o...
Demystifying food flavor: Flavor data interpretation through machine learning.
Food chemistry
Mar 26, 2025
Flavor data obtained from analytical techniques are vast and complex, which increases the difficulty of multi-factorial analysis. This study aims to provide a machine learning (ML)-based framework to interpret flavor data, exploiting four widely used...
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...
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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