Flavour is a key quality attribute of cocoa, essential for industry standards and consumer preferences. Automated methods for assessing flavour quality support industrial laboratories in achieving high sample throughput. Targeted and untargeted HS-SP...
Metabolomic analysis of volatile compounds in mead during aging in glass bottles and oak barrels revealed significant impacts on sensory characteristics. Using headspace solid-phase microextraction gas chromatography-mass spectrometry with three colu...
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...
Food research international (Ottawa, Ont.)
Aug 1, 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...
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...
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...
Comprehensive reviews in food science and food safety
Jan 1, 2025
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...
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