Background Food flavor is a key factor affecting sensory quality. Predicting and regulating
flavor can result in exceptional flavor characteristics and improve consumer preferences and …

High dimensionality is one of the main challenges in Quantitative Structure-Activity
Relationship (QSAR) classification modeling, and feature selection as an effective …

The relationship between spatial information of molecular topology and odor characteristics
has received increasing attention from the academic community. Odor intensity (OI) …

In the field of the cosmetic industry, significant efforts are made to develop methods that are
not only cost effective and time effective but are also environmentally friendly and cruelty …

The demand for novel flavors and fragrance (F&F) compounds has increased, highlighting
the need for a systematic design approach. Currently, the F&F industry relies heavily on …

摘要食品气味的客观表征对于食品生产工艺优化及品质评价具有重要意义, 然而,
食品气味形成机理复杂, 成分繁杂, 加之气味的评价过程易受环境, b 理及感知方式等多种因素的 …

In the context of carbon neutrality and carbon peaking, molecular management has become
a focus of the petrochemical industry. The key to achieving molecular management is …

Machine olfactory perception (MOP) is a new type of intelligent perception technology that
senses and describes odors. The difference between MOP and machine olfaction is that …

Predicting odor impression from molecular structure can help develop olfactory product such
as perfumes, cosmetics and fragrances. At present, the methods of odor impression …