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...
Food research international (Ottawa, Ont.)
Jan 27, 2025
The taste of Chinese green tea is highly diverse. In this study, a combination of unsupervised and supervised learning methods was utilized to develop a model for classifying and predicting typical Chinese green tea taste. Three clustering methods we...
Food research international (Ottawa, Ont.)
Jan 23, 2025
BACKGROUND: Coffee is an important commodity in the worldwide economy and smart technologies are important for accurate quality control and consumer-oriented product development. Sensory perception is probably the most important information since it ...
Odor-taste interaction has gained success in enhancing saltiness perception. This work aimed to provide candidate odorants for saltiness enhancement. Volatile compounds and their frequencies in salty foods were systematically analyzed. The compounds ...
Restaurants are swiftly embracing automation to prepare food, experimenting with innovations from robotic arms for frying foods to pizza-making robots. While these advances promise to enhance efficiency and productivity, their impact on consumer psyc...
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 ...
Effective drying methods are a highly suitable solution for ensuring stable food supply chains, reducing postharvest agricultural losses, and preventing the spoilage of perishable fruits and vegetables. Moreover, machine learning techniques are innov...
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...
Machine learning classification approaches were used to discriminate a fishy off-flavour identified in beef with health-enhanced fatty acid profiles. The random forest approach outperformed (P < 0.001; receiver operating characteristic curve: 99.8 %,...
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