A systematic review of data and models for predicting food flavor and texture
This review systematically examines the current landscape of data resources and computational models for predicting food flavor and texture. Taste is the most well-defined sensory component, and molecular classification is aligned with the five basic tastes: sweet, sour, bitter, salty, and umami. Od...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001583 |
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