Recent advances and application of machine learning in food flavor prediction and regulation

Ji, Huizhuo; Pu, Dandan; Yan, Wenjing; Zhang, Qingchuan; Zuo, Min; Zhang, Yuyu

doi:10.1016/j.tifs.2023.07.012

Cited by 43 publications

(4 citation statements)

References 91 publications

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“…There are considerable applications of NMR for ingredient organoleptic quality such as flavor profiles related to metabolite profiles. This has been demonstrated and is now utilized in the industry for many commercial foods and spices [ 102 , 103 , 104 ]. Changes in cinnamon NMR spectra may be used to predict quality and flavor profiles through time for high-quality brands that seek to provide consumers with the best culinary experience.…”

Section: Discussionmentioning

confidence: 99%

Nuclear Magnetic Resonance Fingerprints and Mini DNA Markers for the Authentication of Cinnamon Species Ingredients Used in Food and Natural Health Products

Ragupathy,

Thirugnanasambandam,

Vinayagam

et al. 2024

Plants

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Cinnamomum verum (syn C. zeylanicum) is considered ‘true’ cinnamon. However, it is reported that less expensive sources of cinnamon from C. cassia (syn C. aromaticum), C. loureiroi, and C. burmannii (toxic coumarin) may be used in the place of C. verum. We lack the quality assurance tools that are required to differentiate C. verum from other cinnamon species when verifying that the correct species is sourced from ingredient suppliers. The current research on cinnamon species authentication using DNA tools is limited to a few species and the use of high-quality DNA extracted from raw leaf materials. The cinnamon bark traded in the supply chain contains much less DNA and poorer-quality DNA than leaves. Our research advances DNA methods to authenticate cinnamon, as we utilized full-length chloroplast genomes via a genome skimming approach for C. burmannii and C. cassia to facilitate the design of optimal mini DNA markers. Furthermore, we developed and validated the use of NMR fingerprints for several commercial cinnamon species, including the quantification of 16 molecules. NMR fingerprints provided additional data that were useful for quality assessment in cinnamon extract powders and product consistency. Both the new mini DNA markers and NMR fingerprints were tested on commercial cinnamon products.

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Section: Discussionmentioning

confidence: 99%

Nuclear Magnetic Resonance Fingerprints and Mini DNA Markers for the Authentication of Cinnamon Species Ingredients Used in Food and Natural Health Products

Ragupathy,

Thirugnanasambandam,

Vinayagam

et al. 2024

Plants

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“…To some extent, it can reflect the degree of food preference, which can help research food recipes that are more popular with consumers (this benefit was consistent with the evaluation method for its saltiness intensity) [ 38 , 39 ]. Machine learning can amalgamate data from electronic tongues and other technologies to predict the salty taste intensity of food products and consumer acceptance [ 40 ].…”

Section: Salty Taste Perception Mechanism and Sodium Salt Reduction S...mentioning

confidence: 99%

Progress in Multisensory Synergistic Salt Reduction

Liu,

Gu,

Zheng

et al. 2024

Foods

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Excessive salt intake, primarily from sodium chloride prevalent in modern food processing, poses a significant public health risk associated with hypertension, cardiovascular diseases and stroke. Researchers worldwide are exploring approaches to reduce salt consumption without compromising food flavor. One promising method is to enhance salty taste perception using multisensory synergies, leveraging gustatory, olfactory, auditory, visual, tactile and trigeminal senses to decrease salt intake while preserving food taste. This review provides a comprehensive overview of salt usage in foods, mechanisms of salty taste perception and evaluation methods for saltiness. Various strategies for reducing salt consumption while maintaining food flavor are examined, with existing salt reduction methods’ advantages and limitations being critically analyzed. A particular emphasis is placed on exploring the mechanisms and potential of multisensory synergy in salt reduction. Taste interactions, olfactory cues, auditory stimulation, visual appearance and tactile sensations in enhancing saltiness perception are discussed, offering insights into developing nutritious, appealing low-sodium foods. Furthermore, challenges in current research are highlighted, and future directions for effective salt reduction strategies to promote public health are proposed. This review aims to establish a scientific foundation for creating healthier, flavorful low-sodium food options that meet consumer preferences and wellness needs.

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“…Machine learning has succeeded in various aroma-related parameters, including precise kind, intensity, and profile predictions. Among them, it is possible to assess and extract food’s gustatory and olfactory properties using general electronic tongue and electronic nose techniques as inputs to machine learning models . Furthermore, recent advancements in gas chromatography ion mobility spectrometry (GC-IMS) technology allow for exact qualitative and quantitative characterization of volatile flavor compounds in meat products, laying the groundwork for predictive models. , It will be less likely for fresh and frozen/thawed meat products to be adulterated if flavor-predictive models are linked to the freshness of muscle-based foods, which bodes well for the future of the meat products industry.…”

Section: Impact Of Ice On the Quality Of Muscle Foodmentioning

confidence: 99%

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

Xie,

Zhou,

Tan

et al. 2023

J. Agric. Food Chem.

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Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.

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Recent advances and application of machine learning in food flavor prediction and regulation

Cited by 43 publications

References 91 publications

Nuclear Magnetic Resonance Fingerprints and Mini DNA Markers for the Authentication of Cinnamon Species Ingredients Used in Food and Natural Health Products

Nuclear Magnetic Resonance Fingerprints and Mini DNA Markers for the Authentication of Cinnamon Species Ingredients Used in Food and Natural Health Products

Progress in Multisensory Synergistic Salt Reduction

Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies

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