Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
35970270
2-Methylfuran (2-MF) exists naturally in foods and is used as a flavoring agent. Furan, the core structure of 2-MF, possesses hepatocarcinogenicity in rodents. Accumulation of toxicological information on furan derivatives is needed to elucidate thei...
Nuclear magnetic resonance (NMR) is a crucial technique for analyzing mixtures consisting of small molecules, providing non-destructive, fast, reproducible, and unbiased benefits. However, it is challenging to perform mixture identification because o...
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...
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...
Food research international (Ottawa, Ont.)
39614513
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...
Comprehensive reviews in food science and food safety
39783879
The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substa...
The quality of Sauce-flavor baijiu hinges on sensory characteristics and key aroma compounds, which traditional methods struggle to evaluate accurately and effectively. This study explores the sensory characteristics and aroma compounds of Sauce-flav...
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 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...
The complex flavor of Jiang-flavor Baijiu (JFB) arises from the interaction of hundreds of compounds at both physicochemical and sensory levels, making accurate perception challenging. Modern machine learning techniques offer precise and scientific a...