Flavor Engineering: A comprehensive review of biological foundations, AI integration, industrial development, and socio-cultural dynamics

• Type: Another Publication in an International Scientific Journal
• Date: 2024

Authors

Queiroz, LP (Author) Other; Nogueira, IBR (Author) Other; Ana M. Ribeiro (Author) FEUP

Journal

Title: Food Research International

Vol. 196

ISSN: 0963-9969

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 0 Citations

Scopus - 0 Citations

Associated Projects

LA LSRE-LCM - Financiamento Plurianual 2020-2023 para a Unidade LA LSRE-LCM Laboratório de Processos de Separação e Reacção - Laboratório de Catálise e Materiais

Other information

Authenticus ID: P-017-29A

DOI: 10.1016/j.foodres.2024.115100

Abstract (EN): This state-of-the-art review comprehensively explores flavor development, spanning biological foundations, analytical methodologies, and the socio-cultural impact. It incorporates an industrial perspective and examines the role of artificial intelligence (AI) in flavor science. Initiating with the biological intricacies of flavor, the review delves into the interplay of taste, aroma, and texture rooted in sensory experiences. Advances in mathematical modeling and analytical techniques open avenues for interdisciplinary collaboration and technological innovation, addressing variations in flavor perception. The impact of flavor extends beyond gustatory experiences, influencing economics, society, nutrition, health, and technological innovation. This collective understanding deepens insight into the dynamic interplay between olfactory and flavor elements within cultural landscapes, emphasizing how sensory experiences are woven into human culture and heritage. The evolution of food flavor analysis, encompassing sensory analysis, instrumental analysis, a combination of both, and the integration of artificial intelligence techniques, signifies dynamic progression and, promising advancements in precision, efficiency, and innovation within the flavor industry. This comprehensive review involved analyzing key aspects within flavor engineering and related sectors. Articles and book chapters on these topics were collected using metadata analysis. The data for this analysis was extracted from major online databases, including Scopus, Web of Science, and ScienceDirect.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 30