In this study, we identified and screened nine novel umami peptides derived from yellowfin tuna (Thunnus albacares) utilizing peptidomics combined with various machine learning based umami screening methodologies, including UMPred-FRL, TPDM, Umami-MR...
Study on quantitative non-volatile sensometabolome of Longjing tea remains lacked. Herein, the taste and molecular features of 42 Longjing tea samples were analyzed by sensory quantitative analysis and quantitative metabolomics. A comprehensive lands...
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...
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 ...
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...
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...
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...
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 ...
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...
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...
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