AIMC Topic: Taste
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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.
PloS one
Sep 30, 2015
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with...
Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3.
Food chemistry
Sep 15, 2025
Umami peptides might significantly contribute to the taste of sufu. However, the inefficiencies of traditional identification methods had great limitations. This study explored a new approach for umami peptides characterization in sufu. Combining pep...
Machine learning models for terroir classification and blend similarity prediction: A proof-of-concept to enhance cocoa quality evaluation.
Food chemistry
Sep 15, 2025
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...
Machine learning-assisted aroma profile prediction in Jiang-flavor baijiu.
Food chemistry
Jun 30, 2025
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...
Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu.
Food chemistry
May 30, 2025
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...
Automatic quantification of disgust reactions in mice using machine learning.
Scientific reports
May 21, 2025
Disgust, a primary negative emotion, plays a vital role in protecting organisms from intoxication and infection. In rodents, this emotion has been quantified by measuring the specific reactions elicited by exposure to unpleasant tastes. These reactio...
Impact of Tagatose on Physicochemical, Nutritional, and In Vitro Digestive Properties of Toast Bread.
Journal of food science
May 1, 2025
It is more attractive to develop effective strategies to reduce sugar intake without compromising food quality with the rising prevalence of obesity and diabetes around the world. Due to its high cost, tagatose has not been widely adopted as a sucros...
Enhancing beer authentication, quality, and control assessment using non-invasive spectroscopy through bottle and machine learning modeling.
Journal of food science
Jan 1, 2025
Fraud in alcoholic beverages through counterfeiting and adulteration is rising, significantly impacting companies economically. This study aimed to develop a method using near-infrared (NIR) spectroscopy (1596-2396 nm) through the bottle, along with ...
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development.
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...
[Determination of flavor compounds in foxtail millet wine by gas chromatography-mass spectrometry coupled with headspace solid phase microextraction].
Se pu = Chinese journal of chromatography
Nov 8, 2017
To comprehensively understand flavor compounds and aroma characteristics of foxtail millet wine, extraction conditions were optimized with 85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm carboxen (CAR)/PDMS and 50/30 μm divinylbenz...
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