AIMC Topic: Taste
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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...
Decoding the quantitative structure-activity relationship and astringency formation mechanism of oxygenated aromatic compounds.
Food research international (Ottawa, Ont.)
Apr 17, 2025
Astringency is a common sensory experience in the mouth, characterized by dryness, roughness, and puckering. Due to the inefficiency and expense of conventional astringency evaluation methods, the quantitative structure-activity relationship (QSAR) m...
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...
A machine learning approach fusing multisource spectral data for prediction of floral origins and taste components of Apis cerana honey.
Food research international (Ottawa, Ont.)
Feb 25, 2025
This study explores the use of near-infrared (NIR), mid-infrared (MIR), and Raman spectral fusion for the rapid prediction of floral origins and main taste components in Apis cerana (A. cerana) honey. Feature-level fusion with the partial least squar...
Sensory-biased autoencoder enables prediction of texture perception from food rheology.
Food research international (Ottawa, Ont.)
Feb 15, 2025
Understanding how the physical properties of food affect sensory perception remains a critical challenge for food design. Here, we present an innovative machine learning strategy to decode the complex relationships between non-Newtonian rheological a...
Fruit wines classification enabled by combing machine learning with comprehensive volatiles profiles of GC-TOF/MS and GC-IMS.
Food research international (Ottawa, Ont.)
Feb 5, 2025
Fruit wines, produced through the fermentation of various fruits, are well-documented for their distinct flavor profiles. Intelligent sensory analysis, GC-TOF/MS and GC-IMS were used for the analysis of the volatile profile of eight types of fruit wi...
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