Food flavor is inherently multidimensional and arises from the complex combined effects of diverse compounds; however, dedicated computational tools for predicting integrated multi-flavor profiles of foods are still lacking. In this study, DmcFlavor was developed as the first framework for predicting and interpreting integrated multi-flavor profiles of foods. DmcFlavor employs Transformer-based modeling to perform both compound-level and mixture-level flavor prediction across five flavor attributes: bitter, pungent, salty, sour, and sweet. DmcFlavor was applied to tomato ripening analysis, revealing dynamic changes in integrated flavor profiles during ripening and quantitatively identifying major contributors to sourness and sweetness. It was further applied to characterize integrated flavor patterns across 18 food categories, including fishes, fruits, herbs and spices, and vegetables, and to explore potential flavor-health effect associations. This framework may facilitate integrated food multi-flavor evaluation, support flavor optimization in the food industry, and promote the systematic exploration of food therapy.
BACKGROUND
The flavor of shrimp paste, a crucial quality indicator, relies on its non-volatile taste components, which have not been fully characterized. This study aimed to comprehensively evaluate the taste profiles of shrimp paste and identify key taste-enhancing components.
RESULTS
A multifactor analysis model in...
Jia Guo, Lin Wang, Jun-Rui Wu et al.· The Journal of the Science o...· 0 citations
Traditional methods for removing the beany flavor from soymilk often result in losing its original flavor, resulting in a bland flavor profile. So, this study proposes a synergistic aroma-enhancing strategy combining enzymolysis with fermentation. Flavoromics and machine learning techniques were utilized to elucidate t...
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Terpenoids are structurally diverse, isoprene-derived compounds, several of which are volatile and contribute to aroma complexity in fermented foods. In Baijiu, although less abundant than esters and alcohols, low-threshold terpenoids such as β-damascenone, linalool and α-terpineol can shape floral, fruity, herbal and...
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With extremely low odor thresholds and potent flavor activity, sulfur-containing aroma compounds (SACs) constitute the molecular cornerstone of characteristic flavors in meat, coffee, and fermented foods. Research has advanced from early component identification to the elucidation of structure–activity relationships, o...
Jin-Peng Hu, Lulu Ma, Jiaying Huo et al.· Foods· 0 citations
This study aimed to elucidate the differential effects of various heating methods on the structure and flavor of Lanmaoa asiatica. A multi-scale structure-flavor correlation approach combined with molecular docking was employed. The results showed that frying formed a dense outer crust and immobilized water, thereby pr...
Jing-Chuan Zheng, Lei Peng, Muhammad Aaqil et al.· Food Chemistry: X· 0 citations
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