Flavoromics integrated with machine learning to elucidate key aroma compounds in aroma-directed chili peppers and predict sensory quality
Year: 2025
Type: article
Language: en
Topic: Olfactory and Sensory Function Studies
Authors and affiliations:
raw_author_name: Ziyang Wu
raw_affiliation_strings: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
raw_author_name: Hang Wei
raw_affiliation_strings: Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
raw_author_name: Yinhui Qiu
raw_affiliation_strings: Sanming Academy of Agricultural Sciences, Fujian Key Laboratory of Crop Genetic Improvement and Innovative Utilization for Mountain Area, Sanming, 365509, China
raw_author_name: Ruiru Si
raw_affiliation_strings: Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
raw_author_name: Baoyu Kong
raw_affiliation_strings: Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
raw_author_name: Ling Fang
raw_affiliation_strings: Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
raw_author_name: Huiling Weng
raw_affiliation_strings: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
raw_author_name: Weiming Li
raw_affiliation_strings: College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition (Ministry of Education), Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China
raw_author_name: Jianwei Fu
raw_affiliation_strings: Institute of Quality Standards and Testing Technology for Agro-Products, Fujian Key Laboratory of Agro-Products Quality and Safety, Fujian Academy of Agricultural Sciences, Fuzhou, 350003, China