Multi-label odor profiling of Osmanthus Oolong tea using graph neural networks: Integrating public databases and PTR-TOF-MS-based aroma compound analysis

Leave a Comment / Procesos Alimentarios / By
Bookmark (0)
Please login to bookmark Close

Publication date: February 2026

Source: Journal of Food Composition and Analysis, Volume 150

Author(s): Hongkun Lin, Yilan Sun, Xiaolin Li, Zunren Chen, Qinhua Zhang, Qinghui Chen, Huiyue Zhang, Jie Pang, Shiguo Huang

Publication date: February 2026Source: Journal of Food Composition and Analysis, Volume 150Author(s): Hongkun Lin, Yilan Sun, Xiaolin Li, Zunren Chen, Qinhua Zhang, Qinghui Chen, Huiyue Zhang, Jie Pang, Shiguo Huang Read More

Related posts:

Default ThumbnailMulti-cycle deodorization of kelp (Laminaria japonica) using yeast-immobilized membranes: Kinetics and stability of key off-flavor degradation Default ThumbnailIdentification of 37 kinds of herbs containing oligosaccharides by combining data fusion and machine learning Default ThumbnailHyperspectral imaging combined with chemometric analysis for non-destructive prediction of mutton quality during refrigerated storage Default ThumbnailHyperspectral imaging combined with genetic algorithm-optimized machine learning for the rapid and nondestructive quantification of ginsenosides and polysaccharides in Panax ginseng Default ThumbnailImproved solubility and emulsifying properties of pea protein by microwave-Maillard reaction Default ThumbnailDiscrimination of easily confused tea leaves with similar appearance (Gougu tea vs. Gonglao tea) via an integrated method of electronic tongue, HPLC-QTOF-MS-VirtualTaste, electronic nose, electrochemical fingerprinting and machine learning