Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead

Machine learning analysis of pre-culture effects on rate-limiting steps in volatile compound dynamics of Mead

A novel two-step fermentation process was developed to enhance mead flavor quality. Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry (HS-SPME-GC–MS) with three columns was used to analyze the volatile profiles of meads, along with sensory evaluation and machine learning. Co...

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Bibliographic Details
Main Authors: Xian Li, Tiantian Zhang, Ziwei Liu, Meng Jiao, Qian Li, Martin Gand, Kexin Zhu, Yibing Qiao, Wushuang Bai, Zisheng Guo, Bin Li, Yiran Wang, Jing Dong, Binglin Li
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Metabolomics
Volatile compounds
SPME
Mead
Machine learning
Rate-limiting step
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001609
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