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...
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...
Crispy tilapia has become a popular aquatic product due to its unique texture and high market demand. However, fillets at different stages of crispness vary significantly in nutritional value and taste, directly affecting product quality and consumer...
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...
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...
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...
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