AI Article Synopsis
- - This review investigates the development of flavor by looking at its biological basis, analytical methods, and cultural significance, while also considering the influence of artificial intelligence in flavor science.
- - It highlights the combination of taste, aroma, and texture, emphasizing their sensory experiences and the broader implications flavors have on economics, health, and culture.
- - The analysis involved collecting and reviewing various articles and book chapters from reputable online databases to assess advancements in flavor analysis and innovation in the flavor industry.
Article Abstract
This state-of-the-art review comprehensively explores flavor development, spanning biological foundations, analytical methodologies, and the socio-cultural impact. It incorporates an industrial perspective and examines the role of artificial intelligence (AI) in flavor science. Initiating with the biological intricacies of flavor, the review delves into the interplay of taste, aroma, and texture rooted in sensory experiences. Advances in mathematical modeling and analytical techniques open avenues for interdisciplinary collaboration and technological innovation, addressing variations in flavor perception. The impact of flavor extends beyond gustatory experiences, influencing economics, society, nutrition, health, and technological innovation. This collective understanding deepens insight into the dynamic interplay between olfactory and flavor elements within cultural landscapes, emphasizing how sensory experiences are woven into human culture and heritage. The evolution of food flavor analysis, encompassing sensory analysis, instrumental analysis, a combination of both, and the integration of artificial intelligence techniques, signifies dynamic progression and, promising advancements in precision, efficiency, and innovation within the flavor industry. This comprehensive review involved analyzing key aspects within flavor engineering and related sectors. Articles and book chapters on these topics were collected using metadata analysis. The data for this analysis was extracted from major online databases, including Scopus, Web of Science, and ScienceDirect.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodres.2024.115100 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Nesfatin-1 as a crucial mediator of glucose homeostasis in the reptile, Hemidactylus flaviviridis.
Sci Rep
December 2024
University of Jammu, Jammu and Kashmir, 180006, India.
Nesfatin-1 is a crucial regulator of energy homeostasis in mammals and fishes, however, its metabolic role remains completely unexplored in amphibians, reptiles, and birds. Therefore, present study elucidates role of nesfatin-1 in glucose homeostasis in wall lizard wherein fasting stimulated hepatic nucb2/nesfatin-1, glycogen phosphorylase (glyp), phosphoenolpyruvate carboxykinase (pepck), and fructose 1,6-bisphosphatase (fbp), while feeding upregulated pancreatic nucb2/nesfatin-1 and insulin, suggesting towards tissue-specific dual role of nesfatin-1 in glucoregulation. The glycogenolytic/gluconeogenic role of nesfatin-1 was further confirmed by an increase in media glucose levels along with heightened hepatic pepck and fbp expression and concomitant decline in liver glycogen content in nesfatin-1-treated liver of wall lizard.
View Article and Find Full Text PDFAlcohol-induced gut microbial reorganization and associated overproduction of phenylacetylglutamine promotes cardiovascular disease.
Nat Commun
December 2024
Department of Molecular Pharmacology and Physiology, Morsani College of Medicine, University of South Florida, Tampa, FL, USA.
The mechanism(s) underlying gut microbial metabolite (GMM) contribution towards alcohol-mediated cardiovascular disease (CVD) is unknown. Herein we observe elevation in circulating phenylacetylglutamine (PAGln), a known CVD-associated GMM, in individuals living with alcohol use disorder. In a male murine binge-on-chronic alcohol model, we confirm gut microbial reorganization, elevation in PAGln levels, and the presence of cardiovascular pathophysiology.
View Article and Find Full Text PDFModulating the aroma and taste profile of soybean using novel strains for fermentation.
Curr Res Food Sci
December 2024
Department of Food Science and Technology, Faculty of Science, National University of Singapore, 2 Science Drive 2, Singapore, 117543, Singapore.
A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. This study aimed to identify and characterize novel microbial strains with the potential to enhance flavour profiles including umami, while reducing undesirable flavour notes such as beany aromas. The results showed an 800% (8-fold) increase in free amino acids in samples fermented with , which correlated with an increase in umami intensity as measured using an E-tongue.
View Article and Find Full Text PDFCharacterization of the key aroma compounds in cigar filler tobacco leaves from different production regions.
Front Plant Sci
December 2024
Key Laboratory in Flavor and Fragrance Basic Research, Zhengzhou Tobacco Research Institute, China National Tobacco Corporation, Zhengzhou, China.
Cigar tobacco leaves exhibited distinct regional characteristics, and aroma compounds were the key substances determining the different style features of cigars. However, the differences in aroma characteristics and the mechanisms of key aroma compound synthesis have not been fully elucidated. This study collected filler tobacco leaves (FTLs) from 5 representative domestic and international production regions.
View Article and Find Full Text PDFEffect of Linalool, Cineole, and β-Bourbonene Coupled with Aerobic Training on the Improvement of Presenilin-1/Amyloid Protein Precursor/Interleukin-1 beta/CASPASE 1 Network, Oxidative Capacity, and miRNA-210 in Mice with Alzheimer's Disease.
Arch Razi Inst
June 2024
Department of Sports Physiology, Faculty of Sports Sciences, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
Alzheimer's is an advanced nervous disorder related to aging. The present study aimed to determine the effect of eight-week aerobic training, along with the consumption of Linalool, Cineole, and β-Bourbonene, on the prevention and improvement of Alzheimer's disease. Mice were randomly assigned to 8 groups: control group, mice induced with Alzheimer's disease treated with β-amyloid (Alzheimer group), Alzheimer's mice treated with bioactive compounds of herbal medicine (Linalool with a concentration of 25 mg/kg, Cineole with a concentration of 100 mg/kg, and β-Bourbonene with a concentration of 10 μg/ml) by gavage for 8 weeks (Alzheimer+Biocompounds group), Alzheimer's mice treated with aerobic exercise with a moderate intensity treadmill for 8 weeks (Alzheimer's+Training group), Alzheimer's mice treated with bioactive compounds of herbal medicine and aerobic exercise for 8 weeks (Alzheimer+Biocompounds+Training group), healthy mice initially treated with bioactive compounds of herbal medication (Linalool with a concentration of 25 mg/kg, Cineol with a concentration of 100 mg/kg, and β-Bourbonene with a concentration of 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!