AIMC Topic: Taste
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Novel scaffold of natural compound eliciting sweet taste revealed by machine learning.
Food chemistry
Apr 18, 2020
Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup ba...
Aroma perceptual interactions of benzaldehyde, furfural, and vanillin and their effects on the descriptor intensities of Huangjiu.
Food research international (Ottawa, Ont.)
Nov 21, 2019
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vani...
A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses.
Food research international (Ottawa, Ont.)
Mar 22, 2019
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue.
PloS one
Dec 31, 2018
An electronic nose was used to evaluate the bitterness and astringency of green tea, and the possible application of the sensor was assessed for the evaluation of different tasting green tea samples. Three different grades of green tea were measured ...
Predictive modeling for odor character of a chemical using machine learning combined with natural language processing.
PloS one
Jun 14, 2018
Recent studies on machine learning technology have reported successful performances in some visual and auditory recognition tasks, while little has been reported in the field of olfaction. In this paper we report computational methods to predict the ...
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.
Journal of food science
Mar 30, 2018
UNLABELLED: Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of senso...
Pharmacokinetic and safety profile of tofacitinib in children with polyarticular course juvenile idiopathic arthritis: results of a phase 1, open-label, multicenter study.
Pediatric rheumatology online journal
Dec 28, 2017
BACKGROUND: Juvenile idiopathic arthritis (JIA) is the most common pediatric rheumatic disease and a leading cause of childhood disability. The objective of this study was to characterize the PK, safety, and taste acceptability of tofacitinib in pati...
Development and characterization of an α-l-rhamnosidase mutant with improved thermostability and a higher efficiency for debittering orange juice.
Food chemistry
Nov 16, 2017
The glycoside hydrolase, α-l-rhamnosidase, could remove the bitter taste of naringin from citrus juices. However, most α-l-rhamnosidases are easily deactivated at high temperatures, limiting the practice in debittering citrus juices. The V529A mutant...
Development of a partial least squares-artificial neural network (PLS-ANN) hybrid model for the prediction of consumer liking scores of ready-to-drink green tea beverages.
Food research international (Ottawa, Ont.)
Oct 13, 2017
In order to develop products that would be preferred by consumers, the effects of the chemical compositions of ready-to-drink green tea beverages on consumer liking were studied through regression analyses. Green tea model systems were prepared by do...
Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Dec 21, 2016
Worldwide, apple juice is the second most popular juice, after orange juice. It is susceptible to enzymatic browning spoilage by polyphenoloxidase, an endogenous enzyme. In this study, Royal Gala apple juice was treated by thermosonication (TS: 1.3 W...
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