Long-term continuous monitoring of volatile organic compounds (VOCs) is pivotal for climate change research, air quality assessment, pollution source identification, and public health early warning systems. Prolonged VOC monitoring is routinely imple...
Food research international (Ottawa, Ont.)
Aug 1, 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...
In the context of climate change, various countries/regions across East Asia have witnessed severe ground-level ozone (O) pollution, which poses potential health risks to the public. The complex relationships between O and its drivers, including the ...
BACKGROUND AND AIMS: Human breath contains numerous volatile organic compounds (VOCs) produced by physiological and metabolic processes or perturbed in pathological states. Electronic nose (eNose) technology has been extensively validated as a non-in...
The quality of chili peppers is closely related to their variety and geographical origin. The market often substitutes high-quality chili peppers with inferior ones, and cross-contamination occurs during processing. The existing methods cannot quickl...
A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitrogen (TVB-N) content in chilled mutton. Specifically, the sliding-windo...
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...
Airborne microplastics (MPs) pose significant respiratory and systemic health risks upon inhalation; however, current assessment methods remain inadequate. This study integrates breathomics and transcriptomics to establish a non-invasive approach for...
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...
Gas sensors combined with artificial intelligence capable of distinguishing multiple odors hold great promise in volatile organic compounds (VOCs) discriminative detection. However, various issues such as large size, high expenses, and mutual interfe...
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