Machine learning-enhanced flavoromics: Identifying key aroma compounds and predicting sensory quality in sauce-flavor baijiu

作者：Shuai Li, Yueran Han, Li Wang, Ya Zhang, Fan Wang, Youming Ou, Haoying Li, Liang Yang, Shuyi Qiu, Jun Lu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143328 · 被引用次数：68 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Sensory Analysis and Statistical Methods