Patent Publication Number: US-2023136465-A1

Title: Plant-based chicken flavoring agent composition

Description:
BENEFIT CLAIM 
     This application claims the benefit under 35 U.S.C. § 119(e) of provisional application 63/250,496, filed Sep. 30, 2021, entire contents of which are hereby incorporated herein by reference for all purposes as if fully set forth herein. 
    
    
     TECHNICAL FIELD 
     The disclosure generally relates to plant-based chicken flavoring agents and manufacturing thereof. One technical field is food science. Another technical field is artificial intelligence and machine learning, as applied to food. 
     BACKGROUND 
     The approaches described in this section are approaches that could be pursued, but not necessarily approaches that have been previously conceived or pursued. Therefore, unless otherwise indicated, it should not be assumed that any of the approaches described in this section qualify as prior art merely by virtue of their inclusion in this section. 
     Production of animal-based foods (e.g., dairy-based foods, eggs, meat, etc.) can have a large number of requirements that can undermine society&#39;s ability to achieve sustainable, global food security, especially in the context of a growing population that is expected to reach at least 9 billion in 2050. In particular, raising of livestock and associated water requirements can contribute to greenhouse gas emissions, deforestation of forests for production of pastures for livestock production, and erosion of land due to overgrazing. As such, replacing animal-based food products with plant-based substitutes can lower the environmental impact. 
     One animal-based food product is chicken. Chicken has played a large role in our diets as people trade red meat for more poultry. However, this appetite for chicken is a cause for concern as chicken production has devastating environmental impacts. Furthermore, chickens are unfortunately subjected to some of the most inhumane treatments of any farmed animals. 
     The plant-based food industry has been growing in recent years. Cultural changes in consumers due to multiple factors, such as reduction of cruelty to animals, reduction of greenhouse gas emissions, better land use and optimizing efficiency of water use, have allowed sustained growth in plant-based food products. However, a current challenge is to replicate flavors of traditionally developed food products based on animals, such as chicken. 
     Accordingly, there is a need for a plant-based chicken flavoring agent. 
     SUMMARY 
     The appended claims may serve as a summary of the invention. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
         FIG.  1    illustrates an example composition of a plant-based chicken flavoring agent, in accordance with some embodiments. 
         FIG.  2 A  illustrates an example method of preparing an aqueous extract of an ingredient of the plant-based chicken flavoring agent, in accordance with some embodiments. 
         FIG.  2 B  illustrates a FTIR spectrum of freeze dried peach extract. 
         FIG.  2 C  illustrates a FTIR spectrum of freeze dried sweet corn extract. 
         FIG.  3    illustrates an example method of preparing the plant-based chicken flavoring agent, in accordance with some embodiments. 
         FIG.  4    illustrates an experimental design for trained sensorial panel evaluations. 
         FIG.  5    illustrates an example method of preparing a plant-based chicken-like substitute, in accordance with some embodiments. 
         FIGS.  6 A- 6 E  illustrate results of a sensory analysis of an animal-based target (cooked chicken) and different samples. 
         FIG.  6 F  illustrates a FTIR spectrum of cooked chicken. 
         FIG.  7    illustrates a block diagram of a computing device in which the example embodiment(s) of the present invention may be embodiment. 
         FIG.  8    illustrates a block diagram of a basic software system for controlling the operation of a computing device. 
     
    
    
     DETAILED DESCRIPTION 
     In the following description, for the purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding of the present invention. It will be apparent, however, that the present invention may be practiced without these specific details. In other instances, well-known structures and devices are shown in block diagram form in order to avoid unnecessarily obscuring the present invention. 
     Embodiments are described herein in sections according to the following outline:
         1.0 GENERAL OVERVIEW   2.0 PLANT-BASED CHICKEN FLAVORING AGENT COMPOSITION   3.0 SENSORY ANALYSIS   4.0 ARTIFICIAL INTELLIGENCE AND MACHINE LEARNING   5.0 CHEMICAL ANALYSIS   6.0 PROCEDURAL OVERVIEW   7.0 HARDWARE OVERVIEW   8.0 SOFTWARE OVERVIEW   9.0 OTHER ASPECTS OF DISCLOSURE       

     1.0 GENERAL OVERVIEW 
     A frequent topic discussed among consumers and food developers is the possible side effects of using synthetic chemicals, such as preservatives and flavoring agents, present in plant-based food products, on both health and environment. 
     Although there exists natural alternatives, traditional processes for manufacturing flavoring agents are based on a combination of purified or semi-purified organic molecules obtained or extracted from raw materials of natural origin, usually from microorganisms, fungi or algae, which are costly and difficult to obtain. These traditional processes involve access of wild plant species to extract active molecules, extracts, and/or essential oils. For example, saponins is extracted from  Quillaja saponaria ; boldine is extracted from  Peumus boldus ; azadirachtin is extracted from neem. Not only do these traditional processes require access to raw materials that may be expensive or hard to obtain, these traditional processes also require purification, which unfortunately generate byproducts (residues, waste). 
     Techniques described herein relate to a plant-based chicken flavoring agent and a method of manufacturing thereof. The plant-based chicken flavoring agent is a composition that includes a  Prunus persica  (Rosaceae family) component and a  Zea mays  (Poaceae family) component. In an embodiment, the  Prunus persica  component includes an aqueous extract of peach (e.g., clingstone peach, freestone peach, nectarine, peento peach, etc.), and the  Zea mays  component includes an aqueous extract of sweetcorn (e.g., yellow se corn, white se corn, bicolor se corn, etc.). In an embodiment, a ratio of the  Prunus persica  component to the  Zea mays  component in the composition is one to an amount within a range of 1.8 and 2.2. In a specific example, the ratio of the  Prunus persica  component to the  Zea mays  component in the composition is 1:1.8. In a specific example, the ratio of the  Prunus persica  component to the  Zea mays  component in the composition is 1:1.9. In a specific example, the ratio of the  Prunus persica  component to the  Zea mays  component in the composition is 1:2. In a specific example, the ratio of the  Prunus persica  component to the  Zea mays  component in the composition is 1:2.1. In a specific example, the ratio of the  Prunus persica  component to the  Zea mays  component in the composition is 1:2.2. The composition may be mixed thoroughly until a homogenous mixture is obtained. The composition and/or the mixture may be added to food products to mask flavors of the food products and/or provide chicken-like flavoring. 
     As further discussed herein, novelties and benefits of the present invention include the novel use of two plant species (which are affordable and easily accessible) that had not been used previously to provide as a chicken flavoring agent. The techniques described herein do not require a purification step, thereby eliminating generation of byproducts. 
     Other embodiments, aspects, and features will become apparent from the reminder of the disclosure as a whole. 
     2.0 PLANT-BASED CHICKEN FLAVORING AGENT 
       FIG.  1    illustrates an example composition of a plant-based chicken flavoring agent  100 , in accordance with some embodiments. The plant-based chicken flavoring agent composition includes a  Prunus persica  component and a  Zea mays  component. 
     The plant-based chicken flavoring agent  100  is based on a mixture of the  Prunus persica  component and the  Zea mays  component. In an embodiment, a ratio of the  Prunus persica  component to the  Zea mays  component in the composition is one to an amount within a range of 1.8 and 2.2. In a specific example, the plant-based chicken flavoring agent  100  includes a 1:1.8 ratio of the  Prunus persica  component to the  Zea mays  component. In a specific example, the plant-based chicken flavoring agent  100  includes a 1:1.9 ratio of the  Prunus persica  component to the  Zea mays  component. In a specific example, the plant-based chicken flavoring agent  100  includes a ratio 1:2 ratio of the  Prunus persica  component to the  Zea mays  component. In a specific example, the plant-based chicken flavoring agent  100  includes a 1:2.1 ratio of the  Prunus persica  component to the  Zea mays  component. In a specific example, the plant-based chicken flavoring agent  100  includes a 1:2.2 ratio of the  Prunus persica  component to the  Zea mays  component. 
     In an embodiment, the  Prunus persica  component includes an aqueous extract of  Prunus persica  (e.g., clingstone peach, freestone peach, nectarine, peento peach, etc.), and the  Zea mays  component includes an aqueous extract of  Zea mays  (e.g., yellow se corn, white se corn, bicolor se corn, etc.). 
     In an embodiment, the aqueous extract of  Prunus persica  and the aqueous extract of  Zea mays  may be previously prepared and freeze dried for later use in preparing the plant-based chicken flavoring agent and/or in preparing a plant-based chicken-like substitute described in  FIG.  5   . Freeze drying an aqueous extract preserves the liquid for later use. 
       FIG.  2 A  illustrates an example method  200  of preparing an aqueous extract of an ingredient (component) of the plant-based chicken flavoring agent, in accordance with some embodiments. Method  200  may be repeated to prepare an aqueous extract of  Prunus persica  and an aqueous extract of  Zea mays.    
     At Step  202 , a plant-based ingredient is gathered. For example, the plant-based ingredient is  Prunus persica  or is  Zea mays . The plant-based ingredient is a consumable portion (e.g., the flesh) of the plant-based ingredient. 
     At Step  204 , pure water is combined with the plant ingredient. Pure water is water that has been processed to remove chemical contaminants (e.g., distillation, reverse osmosis, ion exchange system, etc.). In an embodiment, a proportion (ratio) of the plant ingredient to water is one to an amount within a range of 1.5 and 2.5. In a specific example, the proportion of the plant ingredient to water is 1 to an amount within a range of 1.75 to 2.25. In a specific example, the proportion of the plant ingredient to water is 1 to an amount within a range of 1.9 to 2.1. In a specific example, the proportion of the plant ingredient to water is 1 to 2. 
     At Step  206 , the combination of water and the plant ingredient is mixed into a homogeneous solution using a dispersing instrument. Example dispersing instrument is an Ultra-Turrax homogenizer. The plant ingredient and water is mixed until the solution is homogeneous. In a specific example, the solution is mixed for approximately 5 minutes at a speed of at least 20,000 rpm. In a specific example, the solution is mixed for approximately 5 minutes at a speed of at least 25,000 rpm. In a specific example, the solution is mixed for approximately 5 minutes at a speed of at least 30,000 rpm. It is noted that different mixing intensities and different mixing times are contemplated as they are dependent on the dispersing instrument used. In an embodiment, the combination of water and the plant ingredient is mixed until particles in the solution are no larger than 8 μm in size. 
     At Step  208 , the solution is checked for homogeneity. If the solution does not have a homogeneous consistency, then Step  206  is repeated. 
     Once the solution has a homogeneous consistency, then at Step  210 , the solution is filtered to remove particles larger than 8 μm in size. In an embodiment, Whatman® qualitative filter paper, Grade 2 can be used to filter the solution to obtain an extract of the plant-based ingredient. 
     The plant extract (from Step  210 ) may be used to create a plant-based chicken flavoring agent that replicates (mimics) chicken flavor. In addition, the plant extract can be freeze dried using a lyophilization technique or another suitable freeze drying technique. The freeze dried plant extract can be stored for later use, such as when preparing a plant-based chicken-like substitute described in  FIG.  5   . In an embodiment, the freeze dried plant extract may be in powder form. 
     Tables 1 and 2 show characteristics of freeze dried peach extract.  FIG.  2 B  illustrates a Fourier transform infrared (FTIR) spectrum of freeze-dried peach extract. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 1 
               
               
                   
                   
               
               
                   
                 Parameter 
                 Description 
               
               
                   
                   
               
             
            
               
                   
                 Appearance 
                 Powder 
               
               
                   
                 Color 
                 Pale yellow 
               
               
                   
                 Moisture 
                 &lt;7% 
               
               
                   
                 pH (0.001%) 
                 4.3 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 2 
               
               
                   
               
               
                   
                 Nutrient Contents 
                 Daily Nutrient Reference Values 
               
               
                 Items 
                 (per 100 g) 
                 (based on 2000 kcal/day) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 Sodium (Na) 
                 0 
                 mg 
                 0% 
               
               
                 Protein 
                 0.5 
                 g 
                 0.8%     
               
               
                 Dietary Fiber 
                 1.2 
                 g 
                 4.2%     
               
               
                 Total Fat 
                 0.1 
                 g 
                 0.2%     
               
               
                 Total Carb 
                 12.8 
                 g 
                 4% 
               
               
                 Energy 
                 54 
                 KCal 
                 3.0%     
               
               
                 Cholesterol 
                 0 
                 mg 
                 0% 
               
               
                 Vitamin A 
                 15 
                 Ug/RE 
                 1% 
               
               
                 Vitamin C 
                 9 
                 mg 
                 15%  
               
               
                 Calcium 
                 0 
                 mg 
                 0% 
               
               
                 Phosphor(P) 
                 7 
                 mg 
                 1% 
               
               
                   
               
            
           
         
       
     
     Tables 3 and 4 show characteristics of freeze dried sweet corn extract.  FIG.  2 C  illustrates a FTIR spectrum of freeze-dried sweet corn extract. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 3 
               
               
                   
                   
               
               
                   
                 Parameter 
                 Description 
               
               
                   
                   
               
             
            
               
                   
                 Appearance 
                 Powder 
               
               
                   
                 Color 
                 Pale yellow 
               
               
                   
                 Moisture 
                 &lt;7% 
               
               
                   
                 pH (0.002%) 
                 7.00 
               
               
                   
                   
               
            
           
         
       
     
     
       
         
           
               
               
               
             
               
                 TABLE 4 
               
               
                   
               
               
                   
                 Nutrient Contents 
                 Daily Nutrient Reference Values 
               
               
                 Items 
                 (per 100 g) 
                 (based on 2000 kcal/day) 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 Sodium (Na) 
                 3.3 
                 mg 
                 0.2% 
               
               
                 Protein 
                 8.7 
                 g 
                 14.5%  
               
               
                 Dietary Fiber 
                 6.4 
                 g 
                 25.6%  
               
               
                 Total Fat 
                 3.8 
                 g 
                 6.3% 
               
               
                 Total Carb 
                 66.6 
                 g 
                  22% 
               
               
                 Energy 
                 335 
                 KCal 
                 16.7%  
               
               
                 Cholesterol 
                 0 
                 mg 
                     0% 
               
               
                 Vitamin A 
                 17 
                 Ug/RE 
                 0.8% 
               
               
                 Vitamin C 
                 0 
                 mg 
                     0% 
               
               
                 Calcium 
                 14 
                 mg 
                 1.8% 
               
               
                 Phosphor(P) 
                 2.4 
                 mg 
                  16% 
               
               
                   
               
            
           
         
       
     
       FIG.  3    illustrates an example method  300  of preparing the plant-based chicken flavoring agent, in accordance with some embodiments. 
     At Step  302 , ingredients of the plant-based chicken flavoring agent are gathered. For example,  Prunus persica  extract and  Zea mays  extract are gathered. Each of the extracts may be prepared according to method  200  of  FIG.  2   . In an embodiment, the extracts may be in freeze dried forms. 
     In an embodiment, a ratio of the  Prunus persica  extract to the  Zea mays  extract in the composition is one to an amount within a range of 1.8 and 2.2. In a specific example, the ratio of the ingredients is 1:1.8 of the  Prunus persica  extract to the  Zea mays  extract. In a specific example, the ratio of the ingredients is 1:1.9 of the  Prunus persica  extract to the  Zea mays  extract. In a specific example, the ratio of the ingredients is 1:2 of the  Prunus persica  extract to the  Zea mays  extract. In a specific example, the ratio of the ingredients is 1:2.1 of the  Prunus persica  extract to the  Zea mays  extract. In a specific example, the ratio of the ingredients is 1:2.2 of the  Prunus persica  extract to the  Zea mays  extract. 
     At Step  304 , the ingredients are homogenously mixed, resulting in the plant-based chicken flavoring agent. 
     The plant-based chicken flavoring agent (from Step  304 ) may be added to food product(s) to mask flavor(s) of the food product(s) and/or to provide chicken-like flavoring. In addition, the plant-based chicken flavoring agent can be freeze dried using a lyophilization technique or another suitable freeze drying technique. The freeze dried plant-based chicken flavoring agent can be stored for later use, such as when preparing a plant-based chicken-like substitute described in  FIG.  5   . In an embodiment, the freeze dried plant-based chicken flavoring agent may be in power form. 
     The method  300  of preparing the plant-based chicken flavoring agent advantageously do not generate any byproducts, unlike traditional processes. 
     3.0 SENSORY ANALYSIS 
     To determine the relevance of the ingredients (e.g.,  Prunus persica  extract and  Zea mays  extract) of the plant-based chicken flavoring agent, a sensory analysis was carried out by a trained panel. Four groups of plant-based chicken-like substitutes, each with none, one, or both of the ingredients of the flavoring agent, were evaluated. Results from the sensory analysis, as further discussed herein, show that an application of both ingredients in certain proportions give an attribute of chicken flavor. 
     Plant-based chicken-like substitutes evaluated in the sensory analysis each comprises base ingredients of a plant-based chicken-like meat that together mimic texture and color of chicken (animal-based target). In an embodiment, the base ingredients of the plant-based chicken-like meat include water (such as about 50-75% or about 55-67% w/w of concentration at the final formula of the plant-based chicken-like substitute); sunflower oil (such as about 10-15% or about 11-13% w/w of concentration at the final formula of the plant-based chicken-like substitute); pea, chickpea and broad bean proteins (such as about 10-20% or about 14-17% w/w of concentration at the final formula of the plant-based chicken-like substitute); methylcellulose (such as about 1-5% or 2.5-3.0% w/w of concentration at the final formula of the plant-based chicken-like substitute); gluten (such as about 1-5% or 2.0-3.0% w/w of concentration at the final formula of the plant-based chicken-like substitute); bamboo and wheat fibers (such as about 1-5% or 3.0-3.5% w/w of concentration at the final formula of the plant-based chicken-like substitute); and sodium chloride (such as 0.1-1.0% or 0.6-0.8% w/w of concentration at the final formula of the plant-based chicken-like substitute). 
       FIG.  4    illustrates an experimental design for trained sensorial panel evaluations. Four plant-based chicken-like substitute groups were tested and evaluated against the animal-based target. Formula A is the animal-based target (cooked chicken). Formula B pertains to a group of the plant-based chicken-like substitute samples (control samples) that did not include a  Prunus persica  component and a  Zea mays  component. Formula C pertains to a group of plant-based chicken-like substitute samples (first experimental samples) that included a  Prunus persica  component but not a  Zea mays  component. Formula D pertains to a group of plant-based chicken-like substitute samples (second experimental samples) that included a  Zea mays  component but not a  Prunus persica  component. Formula E pertains to a group of plant-based chicken-like substitute samples (third experimental samples) that included a  Prunus persica  component and a  Zea mays  component. 
       FIG.  5    illustrates an example method  500  of preparing a plant-based chicken-like substitute in accordance with some embodiments. Method  500  was implemented according to the experimental design of  FIG.  4   . The method  500  was repeated multiple times to prepare the samples from different groups (e.g., Formulas B, C, E, and E) for sensory analysis. 
     In  FIG.  5   , at Step  502 , the base ingredients of the plant-based chicken-like meat are gathered according to a combination of the weights described above for the base ingredients. The base ingredients, when combined and mixed into a dough, mimic a texture and color of chicken. 
     At optional Step  504 , one or more ingredients of the plant-based chicken flavoring agent are gathered, depending on the group of samples being prepared. For example, for the control samples, Step  504  is skipped; for the first experimental samples, only the  Prunus persica  extract is gathered; for the second experimental sample, only the  Zea mays  extract is gathered; and, for the third experimental sample, the  Prunus persica  extract and  Zea mays  extract are both gathered. In an embodiment, the extracts may be freeze dried extracts prepared according to method  200  or another suitable method. In an embodiment, the one or more ingredients may be gathered according to method  300  or another suitable method. 
     In an embodiment, the chicken-like flavoring agent is prepared in different  Prunus persica  extract to  Zea mays  extract proportions, such as about 1:1, 1:2, 1:4, 2:1, 4:1, among others, at about 0.0015-0.030% w/w of concentration at the final formula of the plant-based chicken-like substitute. In an embodiment, the concentration of the flavoring agent is about 0.003-0.018% w/w of concentration at the final formula of the plant-based chicken-like substitute. The concentration of the flavoring agent depends on the proportion of the  Prunus persica  extract to the  Zea mays  extract. 
     In an embodiment, the concentration of the  Prunus persica  extract is between 0.001-0.006% w/w of the concentration at the final formula of the plant-based chicken-like substitute, and the concentration of the  Zea mays  extract is between 0.002-0.012% w/w of the concentration at the final formula of the plant-based chicken-like substitute. In an embodiment, the concentration of the  Prunus persica  extract is between 0.001-0.004% w/w of the concentration at the final formula of the plant-based chicken-like substitute, and the concentration of the  Zea mays  extract is between 0.002-0.008% w/w of the concentration at the final formula of the plant-based chicken-like substitute. 
     At Step  506 , all ingredients for the plant-based chicken-like meat from Step  502  and all ingredients for the plant-based chicken flavoring agent from optional Step  504 , if any, are mixed together such as by a mixer to form a mass of the plant-based chicken-like substitute. At Step  508 , the mass is checked for homogeneity. If the mass does not have a homogeneous consistency, then Step  506  is repeated. 
     Once the mass has a homogeneous consistency, then at Step  510 , the mass is placed in a mold, such as a patty mold. 
     At Step  512 , the plant-based chicken-like substitute patties are chilled at −18° C. (±3° C.) for at least 24 hours (±5 hours). 
     At Step  514 , the patties are cooked in a frying pan at 180° C. (±10° C.), approximately five minutes per side. 
     After samples were prepared according to the method  500 , the patties were tasted and evaluated by the trained panel. The trained panel included at least one person to taste the cooked food item(s) resulting from Step  514  and to provide feedback. The feedback included feedback on sensorial descriptors (e.g., color, smell, flavor, taste, mouthfeel, etc.) as well as visual appearances. In some instances, the feedback provided by the feedback panel included feedback based on a modified formula. 
       FIGS.  6 A- 6 E  illustrate results of a sensory analysis of the animal-based target (cooked chicken) and the four groups of samples. It was observed that addition of a  Prunus persica  component, a  Zea mays  component, together and separately, have a masking effect on the base doughy flavor of plant-based chicken-like meat. 
       FIG.  6 A  illustrates a sensorial spider web graph of aroma perceptions, as evaluated by the trained panel, of 1:2 (a  Prunus persica  component to a  Zea mays  component) proportion. The animal-based target (cooked chicken) and the four groupings of samples were evaluated against sweet, seasoned, acid, chickeny, garlic, and dough aromas, and against overall acceptability. As illustrated in  FIG.  6 A , Formula E best matched Formula A with regards to the aromas and overall acceptability. 
       FIG.  6 B  illustrates a sensorial spider web graph of taste perceptions, as evaluated by the trained panel, of 1:2 (a  Prunus persica  component to a  Zea mays  component) proportion. The animal-based target (cooked chicken) and the four groups of samples were evaluated against appearance, texture, and seasoned, acid, salt, chickeny, garlic, and dough flavors, and against overall acceptability. As illustrated in  FIG.  6 B , Formula E best matched Formula A with regards to the appearance, texture, flavor, and overall acceptability. 
       FIG.  6 C  illustrates a graph extracted from the trained panel evaluation of aromas (of  FIG.  6 A ) and flavor-textures (of  FIG.  6 B ) of chicken-like attribute. Arrows show that the Formula E is the closest to the animal-based target (Formula A) than the other sample formulas. 
       FIG.  6 D  illustrates a graph of an evaluation of samples based on the experimental design of  FIG.  4   . The samples include those of Formula B (e.g., the control samples), Formula C (e.g., the first experimental samples), Formula D (e.g., the second experimental samples), and Formula E (e.g., the third experimental samples). Five variations of Formula E, each with different proportions of the  Prunus persica  component to the  Zea mays  component as applied to plant-based chicken-like meat, were evaluated. The chicken flavoring threshold is 2.5 on a hedonic scale of 0 to 9. In other words, the threshold of 2.5 is when chicken flavor is evident in the plant-based chicken-like substitutes. The 7-point hedonic scale is anchored by one end of the spectrum with 0=“absolutely no chicken flavor” and 9=“chicken flavor”. 
     The plant-based chicken flavoring agents associated with Formula E include plant-based chicken flavoring agents having a ratio of 1:1 of the  Prunus persica  component to the  Zea mays  component (Formula E 1 ), a ratio of 2:1 of the  Prunus persica  component to the  Zea mays  component (Formula E 2 ), a ratio of 1:2 of the  Prunus persica  component to the  Zea mays  component (Formula E 3 ), a ratio of 4:1 of the  Prunus persica  component to the  Zea mays  component (Formula E 4 ), and a ratio of 1:4 of the  Prunus persica  component to the  Zea mays  component (Formula E 5 ). 
     As shown in the graph of  FIG.  6 D , Formula B and Formula E 1  correspond to approximately 1.3 on the hedonic scale; Formula C, Formula D, and Formula E 2  correspond to approximately 1.7 on the hedonic scale; Formula E 4  corresponds to approximately 2.3 on the hedonic scale; Formula E 3  corresponds to approximately 4.5 on the hedonic scale; and, Formula E 5  corresponds to approximately 2.7 on the hedonic scale. The animal-based target corresponds to approximately 6.5 on the hedonic scale. While both Formula E 3  and E 5  exceed the chicken flavor threshold, Formula E 3  provides the best effect of chicken-like flavoring compared to flavoring agents having different ratios of the  Prunus persica  component to the  Zea mays  component. 
       FIG.  6 E  illustrates a graph of an evaluation of plant-based chicken flavoring agents of various concentrations of the  Prunus persica  component and the  Zea mays  component in the proportion of 1:2 and separately as applied to plant-based chicken-like meat. The scale used in  FIG.  6 E  is the same as the scale used in  FIG.  6 D . 
     The graph of  FIG.  6 E  shows the results of various concentrations of the flavoring agent associated with the ratio of 1:2 of the  Prunus persica  component to the  Zea mays  component. A first concentration of the  Prunus persica  component is 0.0×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute; a second concentration of the  Prunus persica  component is 0.5×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute; a third concentration of the  Prunus persica  component is 1.0×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute; a fourth concentration of the  Prunus persica  component is 2.0×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute; a fifth concentration of the  Prunus persica  component is 4.0×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute; a sixth concentration of the  Prunus persica  component is 6.0×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute; and, a seventh concentration of the  Prunus persica  component is 10.0×10 −3 % w/w of concentration at the final formula of the plant-based chicken-like substitute. Corresponding concentrations of the  Zea mays  component in flavoring agents are that double of the  Prunus persica  component in the flavoring agents, maintaining the 1:2 ratio. The evaluation of flavoring agents including the 1:2 ratio of the  Prunus persica  component to the  Zea mays  component is shown in white bars (left of the graph); the evaluation of flavoring agents with just the  Prunus persica  component is shown in light gray bars (middle of the graph); the evaluation of flavoring agents with just the  Zea mays  component is shown in dark gray bars (right of the graph). 
     Referring to the evaluation of the flavoring agents including the 1:2 ratio of the  Prunus persica  component to the  Zea mays  component is shown in white bars (left of the graph), flavoring agents associated with the first concentration and second concentration of the  Prunus persica  component correspond to approximately 1.3 on the hedonic scale; flavoring agent associated with the third concentration of the  Prunus persica  component corresponds to approximately 4.5 on the hedonic scale; flavoring agent associated with the fourth concentration of the  Prunus persica  component corresponds to approximately 4.8 on the hedonic scale; flavoring agent associated with the fifth concentration of the  Prunus persica  component corresponds to approximately 3.8 on the hedonic scale; flavoring agent associated with the sixth concentration of the  Prunus persica  component corresponds to approximately 3.0 on the hedonic scale; and, flavoring agent associated with the seventh concentration of the  Prunus persica  component corresponds to approximately 0.6 on the hedonic scale. The results show that % w/w within the range of 0.001% and 0.006% for the  Prunus persica  component and % w/w within the range of 0.002% and 0.012% for the  Zea mays  component generate the effect of chicken-like flavoring enhancement but not when separated (see and compare with the light gray and dark gray bars of the graph). 
     4.0 ARTIFICIAL INTELLIGENCE AND MACHINE LEARNING 
     In an embodiment, the chicken-like flavoring agent, the chicken-like meat, and/or the chicken-like substitute can be derived from a plant-based chicken-like substitute composition recipe (e.g., including an ingredient formula and/or a cooking process, etc.) determined using artificial intelligence (e.g., machine learning, etc.). 
     For example, the plant-based chicken-like substitute composition can be derived from a plant-based chicken-like substitute composition recipe determined using one or more variants (embodiments, variations, examples, specific examples, etc.), approaches, and/or approaches analogous to that described in U.S. application Ser. No. 17/479,770, filed Sep. 20, 2021, U.S. application Ser. No. 17/479,708, filed Sep. 20, 2021, and U.S. application Ser. No. 17/317,780, filed May 11, 2021, the entire contents of which are hereby incorporated by reference for all purposes as if fully set forth herein. 
     In a specific example, the plant-based chicken-like substitute composition is derived from a plant-based chicken-like substitute composition recipe determined based on a first artificial intelligence model. In a specific example, the plant-based chicken-like substitute composition recipe can include a formula determined based on the first artificial intelligence model, such as where the formula can include descriptions to combine potential candidates from a plurality of plant-based ingredients in specific proportions, such as based on matching of data features for each of the plurality of plant-based ingredients to data features associated with an animal-based food (e.g., cooked chicken). 
     In a specific example, the plant-based chicken-like substitute composition recipe can include a cooking process for the formula, such as where the cooking process is determined based on a second artificial intelligence model, and such as where the second artificial intelligence model is trained based on a set of existing recipes. In a specific example, the second artificial intelligence model used in determining the cooking process can include a neural network-based architecture, an autoregressive-based architecture, etc. In a specific example, the second artificial intelligence model is trained based on a set of existing recipes. 
     For example, the chicken-like flavoring agent can be determined using one or more variants (embodiments, variations, examples, specific examples, etc.), approaches, and/or approaches analogous to that described in U.S. application Ser. No. 17/713,390, filed Apr. 5, 2022, and U.S. application Ser. No. 17/720,684, filed Apr. 14, 2022, the entire contents of which are hereby incorporated by reference for all purposes as if fully set forth herein. 
     In a specific example, the chicken-like flavoring agent is determined by an artificial intelligence model that includes a graph model, a word model, and a projection model. The graph model generates compound graph embeddings for chemical compounds that are input to the artificial intelligence model. The word model generates flavor word embeddings for flavor profiles that are input to the artificial intelligence model. The projection model includes a compound projector and a flavor projector. The projection model generates a source compound projected embedding of and source flavor projected embeddings (positive and negative) for each source chemical compound by projecting a source compound graph embedding of and source flavor word embeddings (positive and negative) for each source chemical compound into the same space. During training, a loss function of the projection model is minimized such that the source compound projected embedding of a source chemical compound is aligned with its positive source flavor projected embedding but apart from its negative source flavor projected embeddings. After training, the artificial intelligence model is applied to and for at least each source chemical compound to generate source compound projected embeddings and flavor embeddings for desired flavor profiles that can be used to query for chemical compounds. 
     A computer model suggests candidate sets of source ingredients for food items that are input to the computer model. The computer model is based on solving a linear programming problem to determine a candidate set of one or more source ingredients for a target food item, in which the target food item is presented as a mixed integer programming optimization problem to be solved by the computer model. Using a matrix of chemical compound source ingredient vectors of all source ingredients, the computer model determines the candidate set of source ingredients and their corresponding quantities (amounts). The candidate ingredient set is the most optimal ingredient set for the target food item as a volatile profile for that ingredient set most closely resembles the target food item&#39;s volatile profile as compared to other ingredient sets. Objectives of the model include maximizing profile similarity between the target food item and the candidate ingredient set and minimizing profile similarity between the source ingredients in the candidate ingredient set. 
     In some embodiments, machine learning models and/or other suitable models, suitable components of embodiments, and/or suitable portions of embodiments described herein can include, apply, employ, perform, use, be based on, and/or otherwise be associated with artificial intelligence approaches (e.g., machine learning approaches, etc.) including any one or more of: supervised learning (e.g., using gradient boosting trees, using logistic regression, using back propagation neural networks, using random forests, decision trees, etc.), unsupervised learning (e.g., using an Apriori algorithm, using K-means clustering), semi-supervised learning, a deep learning algorithm (e.g., neural networks, a restricted Boltzmann machine, a deep belief network method, a convolutional neural network method, a recurrent neural network method, stacked auto-encoder method, etc.), reinforcement learning (e.g., using a Q-learning algorithm, using temporal difference learning), a regression algorithm (e.g., ordinary least squares, logistic regression, stepwise regression, multivariate adaptive regression splines, locally estimated scatterplot smoothing, etc.), an instance-based method (e.g., k-nearest neighbor, learning vector quantization, self-organizing map, etc.), a regularization method (e.g., ridge regression, least absolute shrinkage and selection operator, elastic net, etc.), a decision tree learning method (e.g., classification and regression tree, iterative dichotomiser 3, C4.5, chi-squared automatic interaction detection, decision stump, random forest, multivariate adaptive regression splines, gradient boosting machines, etc.), a Bayesian method (e.g., naïve Bayes, averaged one-dependence estimators, Bayesian belief network, etc.), a kernel method (e.g., a support vector machine, a radial basis function, a linear discriminant analysis, etc.), a clustering method (e.g., k-means clustering, expectation maximization, etc.), an associated rule learning algorithm (e.g., an Apriori algorithm, an Eclat algorithm, etc.), an artificial neural network model (e.g., a Perceptron method, a back-propagation method, a Hopfield network method, a self-organizing map method, a learning vector quantization method, etc.), a dimensionality reduction method (e.g., principal component analysis, partial least squares regression, Sammon mapping, multidimensional scaling, projection pursuit, etc.), an ensemble method (e.g., boosting, bootstrapped aggregation, AdaBoost, stacked generalization, gradient boosting machine method, random forest method, etc.), and/or any suitable artificial intelligence approach. 
     However, embodiments of the chicken-like flavoring agent, the chicken-like meat, and/or the chicken-like substitute can be derived from any suitable recipes and/or other suitable outputs determined using artificial intelligence (e.g., machine learning, etc.) and/or other suitable computational approaches. 
     5.0 CHEMICAL ANALYSIS 
     Chemical analysis of  Prunus persica  extract and  Zea mays  extract reveals presence of metabolites that possibly contribute to chicken flavor. 
     Table 5 shows metabolite composition in the soluble phase in 1:2 proportions of  Prunus persica  extract to  Zea mays  extract determined by liquid chromatography-mass spectrometry. 
     
       
         
           
               
               
               
               
             
               
                 TABLE 5 
               
               
                   
               
               
                   
                   
                   
                 % 
               
               
                 # 
                 Compound 
                 Source(s) 
                 Abundance 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 1 
                 (+) Naringenin 
                 Peach 
                 0.091 
               
               
                 2 
                 (+)-dihydrokaempferol 
                 Peach 
                 0.123 
               
               
                 3 
                 (2-{[(2R)-2,3-bis[(9Z)-octadec-9-enoyloxy]propyl 
                 Sweet corn 
                 0.050 
               
               
                   
                 phosphono]oxy}ethyl)trimethylazanium 
               
               
                 4 
                 (2-{[3-(hexadecanoyloxy)-2-hydroxypropyl 
                 Peach + 
                 0.497 
               
               
                   
                 phosphonato]oxy}ethyl)trimethylazanium 
                 Sweet Corn 
               
               
                 5 
                 (22R)-2β,3β,14,20-tetrahydroxy-22,26-epoxy-5β- 
                 Sweet corn 
                 0.299 
               
               
                   
                 stigmasta-7,24-diene-6,12,26-trione 
               
               
                 6 
                 (Z)-5,8,11-trihydroxyoctadec-9-enoic acid 
                 Peach + 
                 0.134 
               
               
                   
                   
                 Sweet Corn 
               
               
                 7 
                 [2-hydroxy-3-[hydroxy-[2,3,4,5,6- 
                 Peach 
                 0.023 
               
               
                   
                 pentahydroxycyclohexyl]oxyphosphoryl]oxypropyl] 
               
               
                   
                 octadecanoate 
               
               
                 8 
                 1-(2E,4E-octadecadienoyl)-sn-glycero-3- 
                 Sweet corn 
                 1.535 
               
               
                   
                 phosphocholine 
               
               
                 9 
                 1-(5Z,8Z,11Z,14Z-eicosatetraenoyl)-2- 
                 Sweet corn 
                 0.055 
               
               
                   
                 (5Z,8Z,11Z,14Z,17Z-eicosapentaenoyl)-sn-glycerol 
               
               
                 10 
                 1-(6Z,9Z,12Z-octadecatrienoyl)-glycero-3- 
                 Peach + 
                 0.458 
               
               
                   
                 phosphocholine 
                 Sweet Corn 
               
               
                 11 
                 1-(8-[5]-ladderane-octanoyl)-2-(8-[3]-ladderane- 
                 Peach 
                 0.017 
               
               
                   
                 octanyl)-sn-glycerophosphocholine 
               
               
                 12 
                 1-(9E-hexadecenoyl)-sn-glycero-3-phosphocholine 
                 Peach + 
                 0.056 
               
               
                   
                   
                 Sweet Corn 
               
               
                 13 
                 1-(9Z,12Z-octadecadienoyl)-glycero-3- 
                 Peach + 
                 3.782 
               
               
                   
                 phosphoethanolamine 
                 Sweet Corn 
               
               
                 14 
                 1-(9Z,12Z,15Z-octadecatrienoyl)-glycero-3- 
                 Peach 
                 0.059 
               
               
                   
                 phosphoethanolamine 
               
               
                 15 
                 1-hydroxy-2-stearoyl-sn-glycero-3- 
                 Peach 
                 0.028 
               
               
                   
                 phosphoethanolamine 
               
               
                 16 
                 1-linoleoyl-phosphatidylcholine 
                 Peach 
                 1.560 
               
               
                 17 
                 1-Linoleoyl-sn-glycero-3-phosphorylcholine 
                 Sweet corn 
                 6.911 
               
               
                 18 
                 1-Methylhistidine 
                 Peach 
                 0.023 
               
               
                 19 
                 1-Oleoyl-2-hydroxy-sn-glycero-3-phosphocholine 
                 Peach + 
                 0.087 
               
               
                   
                   
                 Sweet Corn 
               
               
                 20 
                 1-palmitoyl-2-hydroxy-sn-glycero-3- 
                 Peach + 
                 0.484 
               
               
                   
                 phosphoethanolamine 
                 Sweet Corn 
               
               
                 21 
                 1-Palmitoyl-2-oleoyl-lecithin 
                 Peach + 
                 0.110 
               
               
                   
                   
                 Sweet Corn 
               
               
                 22 
                 10,13-Octadecadienoic acid 
                 Sweet corn 
                 0.089 
               
               
                 23 
                 10E,12Z-octadecadienoic acid 
                 Sweet corn 
                 0.127 
               
               
                 24 
                 2-(11Z-octadecenoyl)-sn-glycero-3- 
                 Peach + 
                 0.070 
               
               
                   
                 phosphoethanolamine 
                 Sweet Corn 
               
               
                 25 
                 2-(6Z-octadecenoyl)-sn-glycero-3-phosphocholine 
                 Peach + 
                 0.339 
               
               
                   
                   
                 Sweet Corn 
               
               
                 26 
                 2-(6Z,9Z,12Z-octadecatrienoyl)-sn-glycero-3- 
                 Sweet corn 
                 0.021 
               
               
                   
                 phosphoethanolamine 
               
               
                 27 
                 2-(9E-octadecenoyl)-sn-glycero-3-phosphocholine 
                 Sweet corn 
                 1.720 
               
               
                 28 
                 2-(9Z,12Z-octadecadienoyl)-sn-glycero-3- 
                 Sweet corn 
                 0.468 
               
               
                   
                 phosphoethanolamine 
               
               
                 29 
                 2-hexadecanoyl-sn-glycero-3-phosphoethanolamine 
                 Peach + 
                 0.952 
               
               
                   
                   
                 Sweet Corn 
               
               
                 30 
                 2-Ketobutyric acid 
                 Peach 
                 0.025 
               
               
                 31 
                 2-octadecanoyl-sn-glycero-3-phosphocholine 
                 Sweet corn 
                 0.066 
               
               
                 32 
                 2-Palmitoyl-sn-glycero-3-phosphocholine 
                 Peach + 
                 4.038 
               
               
                   
                   
                 Sweet Corn 
               
               
                 33 
                 3-Hydroxyanthranilic acid 
                 Sweet corn 
                 0.054 
               
               
                 34 
                 5-(stearoyloxy)stearic acid 
                 Peach 
                 0.056 
               
               
                 35 
                 5-Dehydro-avenasterol 
                 Sweet corn 
                 0.222 
               
               
                 36 
                 9-hydroxy-10,12-octadecadienoic acid 
                 Peach + 
                 3.601 
               
               
                   
                   
                 Sweet Corn 
               
               
                 37 
                 9-hydroxy-10E,12Z-octadecadienoic acid 
                 Peach 
                 0.125 
               
               
                 38 
                 9S-hydroperoxy-10E,12Z-octadecadienoic acid 
                 Peach + 
                 0.121 
               
               
                   
                   
                 Sweet Corn 
               
               
                 39 
                 a-fucose 
                 Peach 
                 0.284 
               
               
                 40 
                 a-Galactose 1-phosphate 
                 Sweet corn 
                 0.208 
               
               
                 41 
                 a-rhamnose 
                 Peach 
                 0.361 
               
               
                 42 
                 a-tocopherol 
                 Sweet corn 
                 0.091 
               
               
                 43 
                 a-xylose 
                 Peach 
                 0.326 
               
               
                 44 
                 a-Linolenic acid 
                 Peach 
                 0.064 
               
               
                 45 
                 Adenosine 
                 Peach + 
                 0.557 
               
               
                   
                   
                 Sweet Corn 
               
               
                 46 
                 Alanine 
                 Peach 
                 0.074 
               
               
                 47 
                 Allantoic acid 
                 Sweet corn 
                 0.086 
               
               
                 48 
                 Apigenin 7-O-glucoside 
                 Peach 
                 0.075 
               
               
                 49 
                 Asparagine 
                 Sweet corn 
                 0.065 
               
               
                 50 
                 Aspartate 
                 Peach 
                 0.097 
               
               
                 51 
                 Astragalin 
                 Peach 
                 0.059 
               
               
                 52 
                 b-fucose 
                 Peach 
                 0.288 
               
               
                 53 
                 b-rhamnose 
                 Peach 
                 0.300 
               
               
                 54 
                 b-xylose 
                 Peach 
                 0.422 
               
               
                 55 
                 beta-tocotrienol 
                 Sweet corn 
                 0.411 
               
               
                 56 
                 Biotin 
                 Peach 
                 0.052 
               
               
                 57 
                 Butyric acid 
                 Peach 
                 0.005 
               
               
                 58 
                 Caffeic acid 3-glucoside 
                 Peach 
                 0.192 
               
               
                 59 
                 Catechin 
                 Peach 
                 0.134 
               
               
                 60 
                 Catechin 7-O-a-L-rhamnopyranoisde 
                 Peach 
                 0.063 
               
               
                 61 
                 Chlorogenic acid 
                 Peach 
                 0.251 
               
               
                 62 
                 Chrysoeriol 8-C-hexoside 
                 Sweet corn 
                 0.094 
               
               
                 63 
                 Chrysoeriol C-hexosyl-O-rhamnoside 
                 Sweet corn 
                 0.092 
               
               
                 64 
                 Citric acid 
                 Peach + 
                 1.536 
               
               
                   
                   
                 Sweet Corn 
               
               
                 65 
                 Cyanidin 3-glucoside 
                 Peach 
                 0.085 
               
               
                 66 
                 Cytidine 
                 Peach 
                 0.033 
               
               
                 67 
                 D-(+)-Malic acid 
                 Peach + 
                 4.953 
               
               
                   
                   
                 Sweet Corn 
               
               
                 68 
                 D-erythro-Sphingosine C-20 
                 Peach 
                 0.079 
               
               
                 69 
                 Diferuloyl putrescine 
                 Sweet corn 
                 0.557 
               
               
                 70 
                 Dihydroquercetin 
                 Peach 
                 0.136 
               
               
                 71 
                 Disinapoyl hexoside 
                 Sweet corn 
                 0.051 
               
               
                 72 
                 Fructose 
                 Peach 
                 0.660 
               
               
                 73 
                 Fumarate 
                 Peach + 
                 0.177 
               
               
                   
                   
                 Sweet Corn 
               
               
                 74 
                 g-glutamylcysteine 
                 Sweet corn 
                 0.082 
               
               
                 75 
                 g-tocopherol 
                 Sweet corn 
                 0.173 
               
               
                 76 
                 Galactarate 
                 Sweet corn 
                 0.189 
               
               
                 77 
                 Galactinol 
                 Sweet corn 
                 0.095 
               
               
                 78 
                 Galactose 
                 Peach 
                 0.158 
               
               
                 79 
                 Geniposide 
                 Peach 
                 0.056 
               
               
                 80 
                 Gentiobiose 
                 Sweet corn 
                 1.699 
               
               
                 81 
                 Glucose 
                 Peach 
                 0.705 
               
               
                 82 
                 Glutamate 
                 Sweet corn 
                 0.079 
               
               
                 83 
                 Glutamine 
                 Sweet corn 
                 0.089 
               
               
                 84 
                 Heptadecasphinganine-1-phosphate 
                 Peach + 
                 3.018 
               
               
                   
                   
                 Sweet Corn 
               
               
                 85 
                 Hexosyl LPE 16:0 
                 Sweet corn 
                 0.111 
               
               
                 86 
                 Hexosyl LPE 18:2 
                 Peach 
                 0.071 
               
               
                 87 
                 Hyperin 
                 Peach 
                 0.061 
               
               
                 88 
                 Inositol 
                 Peach 
                 0.274 
               
               
                 89 
                 Isoleucine 
                 Peach 
                 0.061 
               
               
                 90 
                 Kaempferol 4′-glucoside 
                 Peach 
                 0.083 
               
               
                 91 
                 L-asparagine 
                 Peach + 
                 0.141 
               
               
                   
                   
                 Sweet Corn 
               
               
                 92 
                 L-Tyrosine 
                 Sweet corn 
                 0.211 
               
               
                 93 
                 Lauryldiethanolamine 
                 Peach + 
                 0.098 
               
               
                   
                   
                 Sweet Corn 
               
               
                 94 
                 Leucopelargonidin 
                 Peach 
                 0.076 
               
               
                 95 
                 Linoleic acid 
                 Peach 
                 1.522 
               
               
                 96 
                 Luteoloside 
                 Peach 
                 0.066 
               
               
                 97 
                 Malate 
                 Peach + 
                 0.707 
               
               
                   
                   
                 Sweet Corn 
               
               
                 98 
                 N-Feruloyl putrescine 
                 Sweet corn 
                 0.101 
               
               
                 99 
                 N-Fructosyl isoleucine 
                 Peach + 
                 0.693 
               
               
                   
                   
                 Sweet Corn 
               
               
                 100 
                 N-Fructosyl phenylalanine 
                 Peach + 
                 0.227 
               
               
                   
                   
                 Sweet Corn 
               
               
                 101 
                 N-Heptanoylsolamine 
                 Peach 
                 0.054 
               
               
                 102 
                 N′,N″-Diferuloylspermidine 
                 Sweet corn 
                 0.135 
               
               
                 103 
                 Octadec-17-en-7-ynoic acid 
                 Sweet corn 
                 0.061 
               
               
                 104 
                 Ononin 
                 Peach 
                 0.080 
               
               
                 105 
                 Pelargonidin 3-glucoside 
                 Peach 
                 0.087 
               
               
                 106 
                 Peonidin 3-[2-(xylosyl)galactoside] 
                 Peach 
                 0.068 
               
               
                 107 
                 Phenylalanine 
                 Peach 
                 0.097 
               
               
                 108 
                 3,4-Dihydrocoumarin 
                 Sweet corn 
                 0.151 
               
               
                 109 
                 Phloridzin 
                 Peach 
                 0.081 
               
               
                 110 
                 Pipecolate 
                 Sweet corn 
                 0.118 
               
               
                 111 
                 Proline 
                 Peach + 
                 0.309 
               
               
                   
                   
                 Sweet Corn 
               
               
                 112 
                 Provitamin D6 
                 Sweet corn 
                 0.634 
               
               
                 113 
                 Prunasin 
                 Peach 
                 0.222 
               
               
                 114 
                 Quercetin 
                 Peach 
                 0.117 
               
               
                 115 
                 Quercetin 3-O-glucoside 
                 Peach 
                 0.069 
               
               
                 116 
                 Quinic acid 
                 Peach 
                 0.537 
               
               
                 117 
                 Shikimate 
                 Peach 
                 0.060 
               
               
                 118 
                 Skimmin 
                 Sweet corn 
                 0.192 
               
               
                 119 
                 Sorbitol 
                 Peach 
                 0.449 
               
               
                 120 
                 Succinate 
                 Peach 
                 0.080 
               
               
                 121 
                 Sucrose 
                 Peach 
                 0.830 
               
               
                 122 
                 Syringin 
                 Peach 
                 0.062 
               
               
                 123 
                 Trehalose 
                 Peach + 
                 3.842 
               
               
                   
                   
                 Sweet Corn 
               
               
                 124 
                 Tricin 
                 Sweet corn 
                 0.067 
               
               
                 125 
                 Tricin 7-diglucuronoside 
                 Sweet corn 
                 0.112 
               
               
                 126 
                 Trigonelline 
                 Peach 
                 0.089 
               
               
                 127 
                 Tris(1-chloro-2-propyl)phosphate 
                 Sweet corn 
                 0.492 
               
               
                 128 
                 UDP-glucose 
                 Sweet corn 
                 0.116 
               
               
                 129 
                 Valine 
                 Peach 
                 0.061 
               
               
                 130 
                 Vitamin D6 
                 Sweet corn 
                 0.078 
               
               
                 131 
                 Unknown compounds 
                 Peach + 
                 38.412 
               
               
                   
                 (316 in peach + 482 in sweet corn) 
                 Sweet Corn 
               
               
                   
               
            
           
         
       
     
     Table 6 shows chemical structures in soluble phase. 
     
       
         
           
               
               
             
               
                 TABLE 6 
               
               
                   
               
               
                 # 
                 Chemical Structure 
               
               
                   
               
             
            
               
                   1 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                   2 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                   3 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                   4 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                   5 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                   6 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                   7 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                   8 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                   9 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  10 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  11 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  12 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  13 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  14 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  15 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  16 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  17 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  18 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  19 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  20 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  21 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  22 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  23 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  24 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  25 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  26 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  27 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  28 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  29 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  30 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  31 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  32 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  33 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  34 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  35 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  36 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  37 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  38 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  39 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  40 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  41 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  42 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  43 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  44 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  45 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  46 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  47 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  48 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  49 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  50 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  51 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  52 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  53 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  54 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  55 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  56 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  57 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  58 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  59 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  60 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  61 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  62 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  63 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  64 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  65 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  66 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  67 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  68 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  69 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  70 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  71 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  72 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  73 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  74 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  75 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  76 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  77 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  78 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  79 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  80 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  81 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  82 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  83 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  84 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  85 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  86 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  87 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  88 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  89 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  90 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  91 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  92 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  93 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  94 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  95 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  96 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                  97 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  98 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
            
           
           
               
            
               
                   
               
            
           
           
               
               
            
               
                  99 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 100 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 101 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 102 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 103 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 104 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 105 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 106 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 107 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 108 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 109 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 110 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 111 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 112 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 113 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 114 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 115 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 116 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 117 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 118 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 119 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 120 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 121 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 122 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 123 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 124 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 125 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 126 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 127 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 128 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 129 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 130 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
            
           
         
       
     
     Table 7 shows volatile composition in the soluble phase in 1:2 proportions of  Prunus persica  extract to  Zea mays  extract determined by gas chromatography-mass spectrometry. 
     
       
         
           
               
               
               
               
             
               
                 TABLE 7 
               
               
                   
               
               
                   
                   
                   
                 Final 
               
               
                   
                   
                   
                 Abundance 
               
               
                 # 
                 Compound 
                 Source 
                 % 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
               
               
            
               
                 1 
                 (E,E)-2,4-Heptadienal 
                 Peach 
                 0.032 
               
               
                 2 
                 1-Ethyl-2-formylpyrrole 
                 Sweet corn 
                 0.206 
               
               
                 3 
                 1-Ethylpyrrole 
                 Sweet corn 
                 0.061 
               
               
                 4 
                 1-Heptanol 
                 Sweet corn 
                 2.403 
               
               
                 5 
                 1-Hexanol 
                 Peach + 
                 1.983 
               
               
                   
                   
                 Sweet corn 
               
               
                 6 
                 1-Octanol 
                 Peach + 
                 0.144 
               
               
                   
                   
                 Sweet corn 
               
               
                 7 
                 1-Octen-3-ol 
                 Peach + 
                 0.516 
               
               
                   
                   
                 Sweet corn 
               
               
                 8 
                 1-Octen-3-one 
                 Peach 
                 3.091 
               
               
                 9 
                 1-Pentanol 
                 Peach + 
                 1.315 
               
               
                   
                   
                 Sweet corn 
               
               
                 10 
                 1,3-Ditertbutylbenzene 
                 Sweet corn 
                 0.271 
               
               
                 11 
                 2-Butyl-2-octenal 
                 Sweet corn 
                 6.361 
               
               
                 12 
                 2-Ethyl-3,5-dimethylpyrazine 
                 Sweet corn 
                 0.133 
               
               
                 13 
                 2-Heptanone 
                 Peach + 
                 0.051 
               
               
                   
                   
                 Sweet corn 
               
               
                 14 
                 2-Methyl-1-penten-3-one 
                 Peach 
                 0.214 
               
               
                 15 
                 2-Methylbutanal 
                 Sweet corn 
                 0.761 
               
               
                 16 
                 2-Methylbutanol 
                 Peach 
                 30.607 
               
               
                 17 
                 2-Octanone 
                 Sweet corn 
                 1.563 
               
               
                 18 
                 2-Pentylfuran 
                 Peach + 
                 0.306 
               
               
                   
                   
                 Sweet corn 
               
               
                 19 
                 2-Phenylethanal 
                 Peach + 
                 1.016 
               
               
                   
                   
                 Sweet corn 
               
               
                 20 
                 2-Phenylethanol 
                 Peach 
                 0.351 
               
               
                 21 
                 2,3-Butanediol isomer 2 
                 Sweet corn 
                 0.234 
               
               
                 22 
                 2,3,5,6-Tetramethyl pyrazine 
                 Sweet corn 
                 0.039 
               
               
                 23 
                 3-Methylbutanal 
                 Sweet corn 
                 1.255 
               
               
                 24 
                 3-Octen-2-one 
                 Sweet corn 
                 0.309 
               
               
                 25 
                 3,5-Octadien-2-one 
                 Peach + 
                 0.030 
               
               
                   
                   
                 Sweet corn 
               
               
                 26 
                 4-Terpineol 
                 Peach 
                 3.705 
               
               
                 27 
                 6-Methyl-5-hepten-2-one 
                 Peach + 
                 0.124 
               
               
                   
                   
                 Sweet corn 
               
               
                 28 
                 a-Ionone 
                 Sweet corn 
                 0.229 
               
               
                 29 
                 a-Terpineol 
                 Peach 
                 0.255 
               
               
                 30 
                 Acetophenone 
                 Sweet corn 
                 9.782 
               
               
                 31 
                 b-Cyclocitral 
                 Peach 
                 0.071 
               
               
                 32 
                 b-Ionone 
                 Peach 
                 0.210 
               
               
                 33 
                 b-Pinene 
                 Sweet corn 
                 6.779 
               
               
                 34 
                 Benzaldehyde 
                 Peach + 
                 0.398 
               
               
                   
                   
                 Sweet corn 
               
               
                 35 
                 D-Carvone 
                 Peach 
                 0.266 
               
               
                 36 
                 d-Decalactone 
                 Peach 
                 0.093 
               
               
                 37 
                 D-Limonene 
                 Peach + 
                 0.237 
               
               
                   
                   
                 Sweet corn 
               
               
                 38 
                 Dihydroactinidiolide 
                 Peach 
                 0.058 
               
               
                 39 
                 Dimethyl disulfide 
                 Sweet corn 
                 0.117 
               
               
                 40 
                 Dimethyl trisulfide 
                 Sweet corn 
                 0.436 
               
               
                 41 
                 E-2-Heptenal 
                 Peach + 
                 0.089 
               
               
                   
                   
                 Sweet corn 
               
               
                 42 
                 E-2-Hexenal 
                 Peach 
                 2.626 
               
               
                 43 
                 E-2-Octen-1-ol 
                 Peach 
                 0.979 
               
               
                 44 
                 E-2-Octenal 
                 Peach + 
                 0.689 
               
               
                   
                   
                 Sweet corn 
               
               
                 45 
                 E-2-Undecenal 
                 Peach 
                 0.149 
               
               
                 46 
                 Ethyl pyrazine 
                 Sweet corn 
                 0.897 
               
               
                 47 
                 Furfural 
                 Peach 
                 0.270 
               
               
                 48 
                 g-Decalactone 
                 Peach 
                 0.816 
               
               
                 49 
                 Geranyl acetone 
                 Peach + 
                 0.853 
               
               
                   
                   
                 Sweet corn 
               
               
                 50 
                 Heptanal 
                 Peach + 
                 0.288 
               
               
                   
                   
                 Sweet corn 
               
               
                 51 
                 Hexanal 
                 Peach + 
                 0.089 
               
               
                   
                   
                 Sweet corn 
               
               
                 52 
                 Hexanoic acid 
                 Sweet corn 
                 1.001 
               
               
                 53 
                 Isoamyl alcohol 
                 Peach 
                 0.150 
               
               
                 54 
                 Isovaleric acid 
                 Peach 
                 1.095 
               
               
                 55 
                 Linalool 
                 Peach 
                 0.372 
               
               
                 56 
                 m-Xylene 
                 Sweet corn 
                 0.149 
               
               
                 57 
                 Naphthalene 
                 Peach + 
                 0.788 
               
               
                   
                   
                 Sweet corn 
               
               
                 58 
                 Nonanal 
                 Peach + 
                 1.934 
               
               
                   
                   
                 Sweet corn 
               
               
                 59 
                 o-Xylene 
                 Sweet corn 
                 1.918 
               
               
                 60 
                 Octanal 
                 Peach + 
                 6.088 
               
               
                   
                   
                 Sweet corn 
               
               
                 61 
                 p-Cymenene 
                 Peach 
                 0.472 
               
               
                 62 
                 p-Xylene 
                 Sweet corn 
                 0.577 
               
               
                 63 
                 Pentanal 
                 Peach + 
                 0.473 
               
               
                   
                   
                 Sweet corn 
               
               
                 64 
                 Pentanoic acid 
                 Peach 
                 0.467 
               
               
                 65 
                 Vanillin 
                 Sweet corn 
                 0.361 
               
               
                 66 
                 Z-4-Heptenal 
                 Peach 
                 0.398 
               
               
                   
               
            
           
         
       
     
     Table 8 shows chemical structures in volatile phase. 
     
       
         
           
               
               
             
               
                   
               
               
                 # 
                 Chemical Structure 
               
               
                   
               
             
            
               
                   
               
            
           
           
               
               
            
               
                 1 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 2 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 3 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 4 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 5 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 6 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 7 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 8 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 9 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 10 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 11 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
                 12 
                 
                   
                     
                     
                         
                         
                     
                   
                 
               
               
                   
               
               
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     The molecules found in the flavoring agent having the ratio 1:2 of a  Prunus persica  component and a  Zea mays  component reveal a chemical explanation as to why both ingredients mimic a chicken-like flavor. As discussed herein, using AI/ML techniques, the system predicts ingredients that mimic a flavor of a target food item (e.g., cooked chicken). Chemical analysis reveal that the composition of the flavoring agent share molecules (or functional groups/families of chemical structures) with cooked chicken. Such molecules include sulfur compounds in the soluble fraction (e.g., Tables 5 and 6, #74) and volatile fraction (e.g., Tables 7 and 8, #39 and #40); heterocyclic compounds such as pyrazine and pyrrole derivatives; alcohol and aldehyde compounds derived from oxidation of lipids, lipids identified in the soluble fraction and their derivatives identified in the volatile fraction such as hexanal, heptanal, and octen-1-ol; and, other molecules such as amino acids (e.g., Valine (Tables 5 and 6, #129); Proline (Tables 5 and 6, #111); Tyrosine (Tables 5 and 6, #92); Asparagine (Tables 5 and 6, #91); isoleucine (Tables 5 and 6, #89); glutamine (Tables 5 and 6, #83); glutamate (Tables 5 and 6, #82); alanine (Tables 5 and 6, #46)), nucleotides (e.g., Adenosine (Tables 5 and 6, #45)), N-containing compounds (e.g., Tables 5 and 6, #18, #47, #66; Tables 7 and 8, #22 and #46), b-ionone (e.g., Tables 7 and 8, #32) and lactones (e.g., Tables 7 and 8, #36 and #48). 
     Table 9 shows volatile compounds in the target food item (e.g., cooked chicken) determined by gas chromatography-mass spectrometry.  FIG.  6 F  illustrates a FTIR spectrum of the target food item. The highlighted compounds in Table 9 are shared with the flavoring agent having the 1:2 proportions of  Prunus persica  extract to  Zea mays  extract. 
     
       
         
           
               
               
               
             
               
                   
                 TABLE 9 
               
               
                   
                   
               
               
                   
                 Chicken Volatiles 
                 % 
               
               
                   
                   
               
             
            
               
                   
               
            
           
           
               
               
               
            
               
                   
                   1 - Ethylpyrrole   
                 
                   1.94 
                 
               
               
                   
                   1 - Heptanol   
                 
                   1.67 
                 
               
               
                   
                   1 - Octanol   
                 
                   1.55 
                 
               
               
                   
                   1 - Octen - 3 - ol   
                 
                   6.68 
                 
               
               
                   
                 2-Acetylpyrrole 
                 1.61 
               
               
                   
                   2 - Ethyl - 3,5 - dimethylpyrazine   
                 
                   6.48 
                 
               
               
                   
                 2-Ethyl-3,5-dimethylpyrazine 
                 2.85 
               
               
                   
                 2-Ethyl-5-methylpyrazine 
                 1.60 
               
               
                   
                 2-Ethyl-6-methylpyrazine 
                 0.50 
               
               
                   
                 2-Ethylhexanol 
                 0.66 
               
               
                   
                   2 - Heptanone   
                 
                   1.95 
                 
               
               
                   
                   2 - Methylbutanal   
                 
                   1.78 
                 
               
               
                   
                   2 - Methylbutanol   
                 
                   1.35 
                 
               
               
                   
                 2-Methylpyrazine 
                 2.49 
               
               
                   
                   2 - Octanone   
                 
                   1.13 
                 
               
               
                   
                   2 - Pentylfuran   
                 
                   2.51 
                 
               
               
                   
                 2,3-Dimethylpyrazine 
                 13.54 
               
               
                   
                 2,3,5-Trimethylpyrazine 
                 3.14 
               
               
                   
                   2,3,5,6 - Tetramethyl pyrazine   
                 
                   2.89 
                 
               
               
                   
                 2,5-Dimethylpyrazine 
                 1.45 
               
               
                   
                 2,6-Di-tert-butyl-p-cresol 
                 1.64 
               
               
                   
                 2,6-Diethylpyrazine 
                 2.40 
               
               
                   
                 2,6-Dimethylpyrazine 
                 1.64 
               
               
                   
                   3 - Methylbutanal   
                 
                   12.50 
                 
               
               
                   
                 3,5-Di-tert-butyl-4-hydroxybenzaldehyde 
                 2.31 
               
               
                   
                 3,5-Di-tert-butyl-4-hydroxybenzyl alcohol 
                 0.67 
               
               
                   
                 4-Nonanone 
                 4.35 
               
               
                   
                   b - Ionone   
                 
                   0.45 
                 
               
               
                   
                 
                   Benzaldehyde 
                 
                 
                   1.94 
                 
               
               
                   
                 Benzothiazole 
                 0.89 
               
               
                   
                 Decanoic acid 
                 0.64 
               
               
                   
                 Ethyl octanoate 
                 1.42 
               
               
                   
                 
                   Heptanal 
                 
                 
                   4.40 
                 
               
               
                   
                 
                   Hexanal 
                 
                 
                   1.22 
                 
               
               
                   
                 
                   Hexanoic acid 
                 
                 
                   2.95 
                 
               
               
                   
                 
                   Nonanal 
                 
                 
                   0.35 
                 
               
               
                   
                   o - Xylene   
                 
                   1.40 
                 
               
               
                   
                 Octanal 
                 1.08 
               
               
                   
                 
                   Vanillin 
                 
                 
                   1.94 
                 
               
               
                   
                   
               
            
           
         
       
     
     Embodiments of the plant-based chicken flavoring agent can function to reduce the consequences associated with production and consumption of animal-based foods (e.g., chicken), where such consequences can include animal cruelty, greenhouse gas emissions, water use, deforestation, pollution, human health conditions, allergies and/or other suitable consequences. 
     6.0 HARDWARE OVERVIEW 
     According to one embodiment, the techniques described herein are implemented by at least one computing device. The techniques may be implemented in whole or in part using a combination of at least one server computer and/or other computing devices that are coupled using a network, such as a packet data network. The computing devices may be hard-wired to perform the techniques or may include digital electronic devices such as at least one application-specific integrated circuit (ASIC) or field programmable gate array (FPGA) that is persistently programmed to perform the techniques or may include at least one general purpose hardware processor programmed to perform the techniques pursuant to program instructions in firmware, memory, other storage, or a combination. Such computing devices may also combine custom hard-wired logic, ASICs, or FPGAs with custom programming to accomplish the described techniques. The computing devices may be server computers, workstations, personal computers, portable computer systems, handheld devices, mobile computing devices, wearable devices, body mounted or implantable devices, smartphones, smart appliances, internetworking devices, autonomous or semi-autonomous devices such as robots or unmanned ground or aerial vehicles, any other electronic device that incorporates hard-wired and/or program logic to implement the described techniques, one or more virtual computing machines or instances in a data center, and/or a network of server computers and/or personal computers. 
       FIG.  7    is a block diagram that illustrates an example computer system with which an embodiment may be implemented. In the example of  FIG.  7   , a computer system  700  and instructions for implementing the disclosed technologies in hardware, software, or a combination of hardware and software, are represented schematically, for example as boxes and circles, at the same level of detail that is commonly used by persons of ordinary skill in the art to which this disclosure pertains for communicating about computer architecture and computer systems implementations. 
     Computer system  700  includes an input/output (I/O) subsystem  702  which may include a bus and/or other communication mechanism(s) for communicating information and/or instructions between the components of the computer system  700  over electronic signal paths. The I/O subsystem  702  may include an I/O controller, a memory controller and at least one I/O port. The electronic signal paths are represented schematically in the drawings, for example as lines, unidirectional arrows, or bidirectional arrows. 
     At least one hardware processor  704  is coupled to I/O subsystem  702  for processing information and instructions. Hardware processor  704  may include, for example, a general-purpose microprocessor or microcontroller and/or a special-purpose microprocessor such as an embedded system or a graphics processing unit (GPU) or a digital signal processor or ARM processor. Processor  704  may comprise an integrated arithmetic logic unit (ALU) or may be coupled to a separate ALU. 
     Computer system  700  includes one or more units of memory  706 , such as a main memory, which is coupled to I/O subsystem  702  for electronically digitally storing data and instructions to be executed by processor  704 . Memory  706  may include volatile memory such as various forms of random-access memory (RAM) or other dynamic storage device. Memory  706  also may be used for storing temporary variables or other intermediate information during execution of instructions to be executed by processor  704 . Such instructions, when stored in non-transitory computer-readable storage media accessible to processor  704 , can render computer system  700  into a special-purpose machine that is customized to perform the operations specified in the instructions. 
     Computer system  700  further includes non-volatile memory such as read only memory (ROM)  708  or other static storage device coupled to I/O subsystem  702  for storing information and instructions for processor  704 . The ROM  708  may include various forms of programmable ROM (PROM) such as erasable PROM (EPROM) or electrically erasable PROM (EEPROM). A unit of persistent storage  710  may include various forms of non-volatile RAM (NVRAM), such as FLASH memory, or solid-state storage, magnetic disk, or optical disk such as CD-ROM or DVD-ROM and may be coupled to I/O subsystem  702  for storing information and instructions. Storage  710  is an example of a non-transitory computer-readable medium that may be used to store instructions and data which when executed by the processor  704  cause performing computer-implemented methods to execute the techniques herein. 
     The instructions in memory  706 , ROM  708  or storage  710  may comprise one or more sets of instructions that are organized as modules, methods, objects, functions, routines, or calls. The instructions may be organized as one or more computer programs, operating system services, or application programs including mobile apps. The instructions may comprise an operating system and/or system software; one or more libraries to support multimedia, programming or other functions; data protocol instructions or stacks to implement TCP/IP, HTTP or other communication protocols; file format processing instructions to parse or render files coded using HTML, XML, JPEG, MPEG or PNG; user interface instructions to render or interpret commands for a graphical user interface (GUI), command-line interface or text user interface; application software such as an office suite, internet access applications, design and manufacturing applications, graphics applications, audio applications, software engineering applications, educational applications, games or miscellaneous applications. The instructions may implement a web server, web application server or web client. The instructions may be organized as a presentation layer, application layer and data storage layer such as a relational database system using structured query language (SQL) or no SQL, an object store, a graph database, a flat file system or other data storage. 
     Computer system  700  may be coupled via I/O subsystem  702  to at least one output device  712 . In one embodiment, output device  712  is a digital computer display. Examples of a display that may be used in various embodiments include a touch screen display or a light-emitting diode (LED) display or a liquid crystal display (LCD) or an e-paper display. Computer system  700  may include other type(s) of output devices  712 , alternatively or in addition to a display device. Examples of other output devices  712  include printers, ticket printers, plotters, projectors, sound cards or video cards, speakers, buzzers or piezoelectric devices or other audible devices, lamps or LED or LCD indicators, haptic devices, actuators, or servos. 
     At least one input device  714  is coupled to I/O subsystem  702  for communicating signals, data, command selections or gestures to processor  704 . Examples of input devices  714  include touch screens, microphones, still and video digital cameras, alphanumeric and other keys, keypads, keyboards, graphics tablets, image scanners, joysticks, clocks, switches, buttons, dials, slides, and/or various types of sensors such as force sensors, motion sensors, heat sensors, accelerometers, gyroscopes, and inertial measurement unit (IMU) sensors and/or various types of transceivers such as wireless, such as cellular or Wi-Fi, radio frequency (RF) or infrared (IR) transceivers and Global Positioning System (GPS) transceivers. 
     Another type of input device is a control device  716 , which may perform cursor control or other automated control functions such as navigation in a graphical interface on a display screen, alternatively or in addition to input functions. Control device  716  may be a touchpad, a mouse, a trackball, or cursor direction keys for communicating direction information and command selections to processor  704  and for controlling cursor movement on display  712 . The input device may have at least two degrees of freedom in two axes, a first axis (e.g., x) and a second axis (e.g., y), that allows the device to specify positions in a plane. Another type of input device is a wired, wireless, or optical control device such as a joystick, wand, console, steering wheel, pedal, gearshift mechanism or other type of control device. An input device  714  may include a combination of multiple different input devices, such as a video camera and a depth sensor. 
     In another embodiment, computer system  700  may comprise an internet of things (IoT) device in which one or more of the output device  712 , input device  714 , and control device  716  are omitted. Or, in such an embodiment, the input device  714  may comprise one or more cameras, motion detectors, thermometers, microphones, seismic detectors, other sensors or detectors, measurement devices or encoders and the output device  712  may comprise a special-purpose display such as a single-line LED or LCD display, one or more indicators, a display panel, a meter, a valve, a solenoid, an actuator or a servo. 
     When computer system  700  is a mobile computing device, input device  714  may comprise a global positioning system (GPS) receiver coupled to a GPS module that is capable of triangulating to a plurality of GPS satellites, determining and generating geo-location or position data such as latitude-longitude values for a geophysical location of the computer system  700 . Output device  712  may include hardware, software, firmware and interfaces for generating position reporting packets, notifications, pulse or heartbeat signals, or other recurring data transmissions that specify a position of the computer system  700 , alone or in combination with other application-specific data, directed toward host  724  or server  730 . 
     Computer system  700  may implement the techniques described herein using customized hard-wired logic, at least one ASIC or FPGA, firmware and/or program instructions or logic which when loaded and used or executed in combination with the computer system causes or programs the computer system to operate as a special-purpose machine. According to one embodiment, the techniques herein are performed by computer system  700  in response to processor  704  executing at least one sequence of at least one instruction contained in main memory  706 . Such instructions may be read into main memory  706  from another storage medium, such as storage  710 . Execution of the sequences of instructions contained in main memory  706  causes processor  704  to perform the process steps described herein. In alternative embodiments, hard-wired circuitry may be used in place of or in combination with software instructions. 
     The term “storage media” as used herein refers to any non-transitory media that store data and/or instructions that cause a machine to operation in a specific fashion. Such storage media may comprise non-volatile media and/or volatile media. Non-volatile media includes, for example, optical or magnetic disks, such as storage  710 . Volatile media includes dynamic memory, such as memory  706 . Common forms of storage media include, for example, a hard disk, solid state drive, flash drive, magnetic data storage medium, any optical or physical data storage medium, memory chip, or the like. 
     Storage media is distinct from but may be used in conjunction with transmission media. Transmission media participates in transferring information between storage media. For example, transmission media includes coaxial cables, copper wire and fiber optics, including the wires that comprise a bus of I/O subsystem  702 . Transmission media can also take the form of acoustic or light waves, such as those generated during radio-wave and infra-red data communications. 
     Various forms of media may be involved in carrying at least one sequence of at least one instruction to processor  704  for execution. For example, the instructions may initially be carried on a magnetic disk or solid-state drive of a remote computer. The remote computer can load the instructions into its dynamic memory and send the instructions over a communication link such as a fiber optic or coaxial cable or telephone line using a modem. A modem or router local to computer system  700  can receive the data on the communication link and convert the data to a format that can be read by computer system  700 . For instance, a receiver such as a radio frequency antenna or an infrared detector can receive the data carried in a wireless or optical signal and appropriate circuitry can provide the data to I/O subsystem  702  such as place the data on a bus. I/O subsystem  702  carries the data to memory  706 , from which processor  704  retrieves and executes the instructions. The instructions received by memory  706  may optionally be stored on storage  710  either before or after execution by processor  704 . 
     Computer system  700  also includes a communication interface  718  coupled to bus  702 . Communication interface  718  provides a two-way data communication coupling to network link(s)  720  that are directly or indirectly connected to at least one communication networks, such as a network  722  or a public or private cloud on the Internet. For example, communication interface  718  may be an Ethernet networking interface, integrated-services digital network (ISDN) card, cable modem, satellite modem, or a modem to provide a data communication connection to a corresponding type of communications line, for example an Ethernet cable or a metal cable of any kind or a fiber-optic line or a telephone line. Network  722  broadly represents a local area network (LAN), wide-area network (WAN), campus network, internetwork, or any combination thereof. Communication interface  718  may comprise a LAN card to provide a data communication connection to a compatible LAN, or a cellular radiotelephone interface that is wired to send or receive cellular data according to cellular radiotelephone wireless networking standards, or a satellite radio interface that is wired to send or receive digital data according to satellite wireless networking standards. In any such implementation, communication interface  718  sends and receives electrical, electromagnetic, or optical signals over signal paths that carry digital data streams representing various types of information. 
     Network link  720  typically provides electrical, electromagnetic, or optical data communication directly or through at least one network to other data devices, using, for example, satellite, cellular, Wi-Fi, or BLUETOOTH technology. For example, network link  720  may provide a connection through a network  722  to a host computer  724 . 
     Furthermore, network link  720  may provide a connection through network  722  or to other computing devices via internetworking devices and/or computers that are operated by an Internet Service Provider (ISP)  726 . ISP  726  provides data communication services through a world-wide packet data communication network represented as internet  728 . A server computer  730  may be coupled to internet  728 . Server  730  broadly represents any computer, data center, virtual machine, or virtual computing instance with or without a hypervisor, or computer executing a containerized program system such as DOCKER or KUBERNETES. Server  730  may represent an electronic digital service that is implemented using more than one computer or instance and that is accessed and used by transmitting web services requests, uniform resource locator (URL) strings with parameters in HTTP payloads, API calls, app services calls, or other service calls. Computer system  700  and server  730  may form elements of a distributed computing system that includes other computers, a processing cluster, server farm or other organization of computers that cooperate to perform tasks or execute applications or services. Server  730  may comprise one or more sets of instructions that are organized as modules, methods, objects, functions, routines, or calls. The instructions may be organized as one or more computer programs, operating system services, or application programs including mobile apps. The instructions may comprise an operating system and/or system software; one or more libraries to support multimedia, programming or other functions; data protocol instructions or stacks to implement TCP/IP, HTTP or other communication protocols; file format processing instructions to parse or render files coded using HTML, XML, JPEG, MPEG or PNG; user interface instructions to render or interpret commands for a graphical user interface (GUI), command-line interface or text user interface; application software such as an office suite, internet access applications, design and manufacturing applications, graphics applications, audio applications, software engineering applications, educational applications, games or miscellaneous applications. Server  730  may comprise a web application server that hosts a presentation layer, application layer and data storage layer such as a relational database system using structured query language (SQL) or no SQL, an object store, a graph database, a flat file system or other data storage. 
     Computer system  700  can send messages and receive data and instructions, including program code, through the network(s), network link  720  and communication interface  718 . In the Internet example, a server  730  might transmit a requested code for an application program through Internet  728 , ISP  726 , local network  722  and communication interface  718 . The received code may be executed by processor  704  as it is received, and/or stored in storage  710 , or other non-volatile storage for later execution. 
     The execution of instructions as described in this section may implement a process in the form of an instance of a computer program that is being executed and consisting of program code and its current activity. Depending on the operating system (OS), a process may be made up of multiple threads of execution that execute instructions concurrently. In this context, a computer program is a passive collection of instructions, while a process may be the actual execution of those instructions. Several processes may be associated with the same program; for example, opening up several instances of the same program often means more than one process is being executed. Multitasking may be implemented to allow multiple processes to share processor  704 . While each processor  704  or core of the processor executes a single task at a time, computer system  700  may be programmed to implement multitasking to allow each processor to switch between tasks that are being executed without having to wait for each task to finish. In an embodiment, switches may be performed when tasks perform input/output operations, when a task indicates that it can be switched, or on hardware interrupts. Time-sharing may be implemented to allow fast response for interactive user applications by rapidly performing context switches to provide the appearance of concurrent execution of multiple processes simultaneously. In an embodiment, for security and reliability, an operating system may prevent direct communication between independent processes, providing strictly mediated and controlled inter-process communication functionality. 
     6.0 SOFTWARE OVERVIEW 
       FIG.  8    is a block diagram of a basic software system  800  that may be employed for controlling the operation of computing device  700 . Software system  800  and its components, including their connections, relationships, and functions, is meant to be exemplary only, and not meant to limit implementations of the example embodiment(s). Other software systems suitable for implementing the example embodiment(s) may have different components, including components with different connections, relationships, and functions. 
     Software system  800  is provided for directing the operation of computing device  700 . Software system  800 , which may be stored in system memory (RAM)  706  and on fixed storage (e.g., hard disk or flash memory)  710 , includes a kernel or operating system (OS)  810 . 
     The OS  810  manages low-level aspects of computer operation, including managing execution of processes, memory allocation, file input and output (I/O), and device I/O. One or more application programs, represented as  802 A,  802 B,  802 C . . .  802 N, may be “loaded” (e.g., transferred from fixed storage  710  into memory  706 ) for execution by the system  800 . The applications or other software intended for use on device  800  may also be stored as a set of downloadable computer-executable instructions, for example, for downloading and installation from an Internet location (e.g., a Web server, an app store, or other online service). 
     Software system  800  includes a graphical user interface (GUI)  815 , for receiving user commands and data in a graphical (e.g., “point-and-click” or “touch gesture”) fashion. These inputs, in turn, may be acted upon by the system  800  in accordance with instructions from operating system  810  and/or application(s)  802 . The GUI  815  also serves to display the results of operation from the OS  810  and application(s)  802 , whereupon the user may supply additional inputs or terminate the session (e.g., log off). 
     OS  810  can execute directly on the bare hardware  820  (e.g., processor(s)  704 ) of device  700 . Alternatively, a hypervisor or virtual machine monitor (VMM)  830  may be interposed between the bare hardware  820  and the OS  810 . In this configuration, VMM  830  acts as a software “cushion” or virtualization layer between the OS  810  and the bare hardware  820  of the device  700 . 
     VMM  830  instantiates and runs one or more virtual machine instances (“guest machines”). Each guest machine comprises a “guest” operating system, such as OS  810 , and one or more applications, such as application(s)  802 , designed to execute on the guest operating system. The VMM  830  presents the guest operating systems with a virtual operating platform and manages the execution of the guest operating systems. 
     In some instances, the VMM  830  may allow a guest operating system to run as if it is running on the bare hardware  820  of device  700  directly. In these instances, the same version of the guest operating system configured to execute on the bare hardware  820  directly may also execute on VMM  830  without modification or reconfiguration. In other words, VMM  830  may provide full hardware and CPU virtualization to a guest operating system in some instances. 
     In other instances, a guest operating system may be specially designed or configured to execute on VMM  830  for efficiency. In these instances, the guest operating system is “aware” that it executes on a virtual machine monitor. In other words, VMM  830  may provide para-virtualization to a guest operating system in some instances. 
     The above-described basic computer hardware and software is presented for purpose of illustrating the basic underlying computer components that may be employed for implementing the example embodiment(s). The example embodiment(s), however, are not necessarily limited to any particular computing environment or computing device configuration. Instead, the example embodiment(s) may be implemented in any type of system architecture or processing environment that one skilled in the art, in light of this disclosure, would understand as capable of supporting the features and functions of the example embodiment(s) presented herein. 
     8.0 OTHER ASPECTS OF DISCLOSURE 
     Note that the embodiments described herein relate to the flavors of the ingredients in the formula. However, it will be noted that the use of methods and systems described herein can be extended to classify texture, color, aftertaste and/or acceptance (e.g., for tasting a sample) for the formulas within the scope of the disclosed technologies. 
     In certain embodiments, flavor classifiers (e.g., for determining flavor categories), flavor predictors (e.g., for determining flavor descriptors), taste models (e.g., for determining taste levels), and/or other suitable models, suitable components of embodiments of the system  100 , and/or suitable portions of embodiments of methods described herein can include, apply, employ, perform, use, be based on, and/or otherwise be associated with artificial intelligence approaches (e.g., machine learning approaches, etc.) including any one or more of: supervised learning (e.g., using gradient boosting trees, using logistic regression, using back propagation neural networks, using random forests, decision trees, etc.), unsupervised learning (e.g., using an Apriori algorithm, using K-means clustering), semi-supervised learning, a deep learning algorithm (e.g., neural networks, a restricted Boltzmann machine, a deep belief network method, a convolutional neural network method, a recurrent neural network method, stacked auto-encoder method, etc.), reinforcement learning (e.g., using a Q-learning algorithm, using temporal difference learning), a regression algorithm (e.g., ordinary least squares, logistic regression, stepwise regression, multivariate adaptive regression splines, locally estimated scatterplot smoothing, etc.), an instance-based method (e.g., k-nearest neighbor, learning vector quantization, self-organizing map, etc.), a regularization method (e.g., ridge regression, least absolute shrinkage and selection operator, elastic net, etc.), a decision tree learning method (e.g., classification and regression tree, iterative dichotomiser 3, C4.5, chi-squared automatic interaction detection, decision stump, random forest, multivariate adaptive regression splines, gradient boosting machines, etc.), a Bayesian method (e.g., naïve Bayes, averaged one-dependence estimators, Bayesian belief network, etc.), a kernel method (e.g., a support vector machine, a radial basis function, a linear discriminant analysis, etc.), a clustering method (e.g., k-means clustering, expectation maximization, etc.), an associated rule learning algorithm (e.g., an Apriori algorithm, an Eclat algorithm, etc.), an artificial neural network model (e.g., a Perceptron method, a back-propagation method, a Hopfield network method, a self-organizing map method, a learning vector quantization method, etc.), a dimensionality reduction method (e.g., principal component analysis, partial least squares regression, Sammon mapping, multidimensional scaling, projection pursuit, etc.), an ensemble method (e.g., boosting, bootstrapped aggregation, AdaBoost, stacked generalization, gradient boosting machine method, random forest method, etc.), and/or any suitable artificial intelligence approach. 
     Models described herein can be run or updated: once; at a predetermined frequency; every time a certain process is performed; every time a trigger condition is satisfied and/or at any other suitable time and frequency. Models can be run or updated concurrently with one or more other models, serially, at varying frequencies, and/or at any other suitable time. Each model can be validated, verified, reinforced, calibrated, or otherwise updated based on newly received, up-to-date data; historical data or be updated based on any other suitable data. 
     Portions of embodiments of methods and/or systems described herein are preferably performed by a first party but can additionally or alternatively be performed by one or more third parties, users, and/or any suitable entities. 
     Additionally or alternatively, data described herein can be associated with any suitable temporal indicators (e.g., seconds, minutes, hours, days, weeks, time periods, time points, timestamps, etc.) including one or more: temporal indicators indicating when the data was collected, determined (e.g., output by a model described herein), transmitted, received, and/or otherwise processed; temporal indicators providing context to content described by the data; changes in temporal indicators (e.g., data over time; change in data; data patterns; data trends; data extrapolation and/or other prediction; etc.); and/or any other suitable indicators related to time. 
     Additionally or alternatively, parameters, metrics, inputs (e.g., formulas, ingredient attributes, other suitable features, etc.), outputs (e.g., flavor categories, flavor descriptors, other suitable flavor classes, taste levels, etc.), and/or other suitable data can be associated with value types including any one or more of: scores (e.g., certainty levels, taste level, etc.), text values (e.g., flavor descriptors, verbal descriptions of ingredients, etc.), numerical values, binary values, classifications, confidence levels, identifiers, values along a spectrum, and/or any other suitable types of values. Any suitable types of data described herein can be used as inputs (e.g., for different models described herein; for components of a system; etc.), generated as outputs (e.g., of models; of components of a system; etc.), and/or manipulated in any suitable manner for any suitable components. 
     Additionally or alternatively, suitable portions of embodiments of methods and/or systems described herein can include, apply, employ, perform, use, be based on, and/or otherwise be associated with one or more processing operations including any one or more of: extracting features, performing pattern recognition on data, fusing data from multiple sources, combination of values (e.g., averaging values, etc.), compression, conversion (e.g., digital-to-analog conversion, analog-to-digital conversion), performing statistical estimation on data (e.g. ordinary least squares regression, non-negative least squares regression, principal components analysis, ridge regression, etc.), normalization, updating, ranking, weighting, validating, filtering (e.g., for baseline correction, data cropping, etc.), noise reduction, smoothing, filling (e.g., gap filling), aligning, model fitting, binning, windowing, clipping, transformations, mathematical operations (e.g., derivatives, moving averages, summing, subtracting, multiplying, dividing, etc.), data association, interpolating, extrapolating, clustering, image processing techniques, other signal processing operations, other image processing operations, visualizing, and/or any other suitable processing operations. 
     Although some of the figures described in the foregoing specification include flow diagrams with steps that are shown in an order, the steps may be performed in any order, and are not limited to the order shown in those flowcharts. Additionally, some steps may be optional, may be performed multiple times, and/or may be performed by different components. All steps, operations and functions of a flow diagram that are described herein are intended to indicate operations that are performed using programming in a special-purpose computer or general-purpose computer, in various embodiments. In other words, each flow diagram in this disclosure, in combination with the related text herein, is a guide, plan or specification of all or part of an algorithm for programming a computer to execute the functions that are described. The level of skill in the field associated with this disclosure is known to be high, and therefore the flow diagrams and related text in this disclosure have been prepared to convey information at a level of sufficiency and detail that is normally expected in the field when skilled persons communicate among themselves with respect to programs, algorithms and their implementation. 
     In the foregoing specification, the example embodiment(s) of the present invention have been described with reference to numerous specific details. However, the details may vary from implementation to implementation according to the requirements of the particular implement at hand. The example embodiment(s) are, accordingly, to be regarded in an illustrative rather than a restrictive sense.