A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model

A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model

Background: There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingredients in foods to create new aromas and taste qualities that are appreciated by consumers. Methods: Chicken bouillon samples co...

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Bibliographic Details
Main Authors: Simon Leygeber, Carmen Diez-Simon, Justus L. Großmann, Anne-Charlotte Dubbelman, Amy C. Harms, Johan A. Westerhuis, Doris M. Jacobs, Peter W. Lindenburg, Margriet M. W. B. Hendriks, Brenda C. H. Ammerlaan, Marco A. van den Berg, Rudi van Doorn, Roland Mumm, Age K. Smilde, Robert D. Hall, Thomas Hankemeier
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Metabolites
Subjects:
stir bar sorptive extraction–gas chromatography–mass spectrometry (SBSE-GC-MS)
HILIC
RPLC
sensory analysis
savory foods
yeast-derived flavor products
Online Access:https://www.mdpi.com/2218-1989/15/5/317
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