Queiroz Luana P, Rebello Carine M, Costa Erbet A, Santana Vinícius V, Rodrigues Bruno C L, Rodrigues Alírio E, Ribeiro Ana M, Nogueira Idelfonso B R
LSRE-LCM-Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal.
Foods. 2023 Mar 8;12(6):1147. doi: 10.3390/foods12061147.
Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in this field. However, the development of natural flavors plays a critical role in modern society. Considering this, the present work proposes a novel framework based on scientific machine learning to undertake an emerging problem in flavor engineering and industry. It proposes a combining system composed of generative and reinforcement learning models. Therefore, this work brings an innovative methodology to design new flavor molecules. The molecules were evaluated regarding synthetic accessibility, the number of atoms, and the likeness to a natural or pseudo-natural product. This work brings as contributions the implementation of a web scraper code to sample a flavors database and the integration of two scientific machine learning techniques in a complex system as a framework. The implementation of the complex system instead of the generative model by itself obtained 10% more molecules within the optimal results. The designed molecules obtained as an output of the reinforcement learning model's generation were assessed regarding their existence or not in the market and whether they are already used in the flavor industry or not. Thus, we corroborated the potentiality of the framework presented for the search of molecules to be used in the development of flavor-based products.
风味是风味产业的核心要点,它紧跟社会趋势和行为。新型调味剂和分子的研发在该领域至关重要。然而,天然香料的发展在现代社会中起着关键作用。考虑到这一点,本研究提出了一个基于科学机器学习的新颖框架,以解决风味工程和产业中一个新出现的问题。它提出了一个由生成式和强化学习模型组成的组合系统。因此,这项工作带来了一种设计新风味分子的创新方法。对这些分子在合成可及性、原子数量以及与天然或准天然产品的相似性方面进行了评估。这项工作的贡献包括实现一个网络爬虫代码来采样风味数据库,以及将两种科学机器学习技术集成到一个复杂系统中作为框架。使用复杂系统而非单独的生成式模型,在最优结果范围内获得的分子数量增加了10%。对作为强化学习模型生成输出而获得的设计分子,评估了它们在市场上是否存在以及是否已在风味产业中使用。因此,我们证实了所提出的框架在寻找用于基于风味产品开发的分子方面的潜力。