In this paper, an innovative approach is proposed to achieve no-preparation, rapid, and accurate identification of red wine brands by combining Surface-Enhanced Raman Scattering (SERS) spectroscopy with machine learning. SERS detects trace molecular ...
This study presents a novel multi-sensor fusion strategy for discriminating wines made from eight different raw materials using identical brewing processes. Aroma and taste signals were collected using a broad-spectrum electronic nose and noble metal...
The quality of strong-flavor Baijiu (SFB) is directly determined by key flavor compounds, which are influenced by microorganisms during fermentation. This study employed flavoromics and machine learning technologies to explore the relationship betwee...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jul 21, 2025
The present study explores the application of advanced machine learning algorithms combined with vis-NIRS and FTIR spectroscopy to detect and quantify adulteration in Barrantes wine, produced from the Folla Redonda grape, a variety exclusive to the G...
Quality perception is a crucial aspect of wine research, particularly regarding consumer acceptance and quality impression. These assessments are challenging because consumers frequently incorporate extrinsic cues when evaluating hedonic quality. A u...
When maintaining sourdough through backslopping, bakers must ensure that the yeast mycobiota remains stable. By introducing two-staged incubation temperatures for cultivation, we found that the colonies of Kazachstania humilis and Saccharomyces cerev...
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...
Ochratoxin A (OTA) contamination presents significant risks in viticulture, affecting the safety and quality of wine and grape-derived products. This study introduces a groundbreaking method for early detection and management of OTA, leveraging envir...
Mislabeling of low-value red wines as high-value ones is common, which seriously undermines consumer rights and interests. However, traditional sensory and chemical analysis methods have limitations, which highlights the need for novel detection tech...
Identifying antioxidant phenolic compounds (APs) in food plays a crucial role in understanding their biological functions and associated health benefits. Here, a bifunctional Cu-1,3,5-benzenetricarboxylic acid (Cu-BTC) nanozyme was successfully prepa...
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