Cui Zhiyong, Qi Chengliang, Zhou Tianxing, Yu Yanyang, Wang Yueming, Zhang Zhiwei, Zhang Yin, Wang Wenli, Liu Yuan
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.
Department of Bioinformatics, Faculty of Science, The University of Melbourne, Melbourne, Victoria, Australia.
Compr Rev Food Sci Food Saf. 2025 Jan;24(1):e70068. doi: 10.1111/1541-4337.70068.
The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future. In this review, we elaborate on the mechanisms of flavor recognition and their potential impact on nutritional regulation. With the increase of data accumulation and the development of internet information technology, food flavor databases and food ingredient databases have made great progress. These databases provide detailed information on the nutritional content, flavor molecules, and chemical properties of various food compounds, providing valuable data support for the rapid evaluation of flavor components and the construction of screening technology. With the popularization of AI in various fields, the field of food flavor has also ushered in new development opportunities. This review explores the mechanisms of flavor recognition and the role of AI in enhancing food flavor analysis through high-throughput omics data and screening technologies. AI algorithms offer a pathway to scientifically improve product formulations, thereby enhancing flavor and customized meals. Furthermore, it discusses the safety challenges of integrating AI into the food flavor industry.
传统上依赖实验方法的食品风味科学，如今在人工智能（AI）的帮助下正进入一个充满希望的时代。通过将现有技术与人工智能相结合，研究人员可以在数字环境中探索和开发新的风味物质，节省时间和资源。越来越多的研究将利用人工智能和大数据来提升产品风味、提高产品质量、满足消费者需求，并推动该行业走向更智能、更可持续的未来。在这篇综述中，我们阐述了风味识别的机制及其对营养调节的潜在影响。随着数据积累的增加和互联网信息技术的发展，食品风味数据库和食品成分数据库取得了巨大进展。这些数据库提供了各种食品化合物的营养成分、风味分子和化学性质的详细信息，为风味成分的快速评估和筛选技术的构建提供了有价值的数据支持。随着人工智能在各个领域的普及，食品风味领域也迎来了新的发展机遇。本综述探讨了风味识别的机制以及人工智能在通过高通量组学数据和筛选技术增强食品风味分析方面的作用。人工智能算法为科学改进产品配方提供了一条途径，从而提升风味和定制化膳食。此外，还讨论了将人工智能整合到食品风味行业中所面临的安全挑战。
