机器学习视角下风味分子研究及其在茉莉花茶中的应用  

Investigation of Flavor Molecules from a Machine Learning Perspective and Its Application in Jasmine Tea

作　　者：庞杰[1] 李小林[2] 王芹 张钦华 黄世国[2] 孙意岚 PANG Jie;LI Xiao-lin;WANG Qin;ZHANG Qin-hua;HUANG Shi-guo;SUN Yi-lan(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;School of Computer and Information Sciences,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Cangzhou Strategic Reserves and Grain Oils Quality Inspection Center,Cangzhou,Hebei 061000,China;Center for Agroforestry Mega Data Science,Haixia Institute of Science and Technology,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建农林大学计算机与信息学院,福建福州350002 [3]沧州市物资储备和粮油质检中心,河北沧州061000 [4]福建农林大学海峡联合研究院农林大数据研究中心,福建福州350002

出　　处：《粮油食品科技》2024年第2期74-82,共9页Science and Technology of Cereals,Oils and Foods

基　　金：“十四五”国家重点研发计划项目(2022YFD2101102)。

摘　　要：旨在探讨机器学习在风味分子研究领域的应用,尤其是其在茉莉花茶风味分析中的实践。风味分子的研究是理解和优化食品、特别是茶类饮品味道和品质的基础。机器学习技术的引入为风味分子的识别和分析打开了新的视野。概述了风味分子的基本概念和研究方法,详细讨论了机器学习在解析分子结构与风味特性关系、茉莉花茶品质预测与控制、风味分析、预测与优化、智能化加工等方面的应用,并提出了研究展望,以期为提升茉莉花茶的品质和茶产业发展提供技术支持。The pupose of this review was to explore the application of machine learning in the realm of flavor molecule research,particularly in the analysis of the flavor of Jasmine tea.The study of flavor molecules is fundamental to understand and optimize the taste and quality of food,especially tea.The introduction of machine learning technology has opened new horizons for the identification and analysis of flavor molecules.This paper firstly outlined the basic concepts and research methods of flavor molecules,and a detailed discussion on the application of machine learning in deciphering the relationships between molecular structures and flavor characteristics,as well as in the analysis,prediction and optimization of the flavor and intelligent processing of Jasmine tea and other applications,put forward the research prospect.Thereby,this review could enhance the quality of Jasmine tea and provide technical support for the further development of the tea industry.

关 键 词：风味分子 机器学习 茉莉花茶 品质预测与控制 风味优化 智能化加工 研究展望 

分 类 号：TS201.1[轻工技术与工程—食品科学]