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Machine learning-driven GC-MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature.

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Title: Machine learning-driven GC-MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature.
Authors: Hao X; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China., Zou J; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China., Zeng J; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China., He J; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China., Li B; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China., Lin K; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China., Yi H; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China., Zhang L; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China. Electronic address: zhanglanwei@ouc.edu.cn., Gong P; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China. Electronic address: gongpimin@ouc.edu.cn.
Source: International journal of food microbiology [Int J Food Microbiol] 2026 Mar 02; Vol. 448, pp. 111581. Date of Electronic Publication: 2025 Dec 15.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
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PubType: Academic Journal
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  Data: Machine learning-driven GC-MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature.
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  Data: <searchLink fieldCode="AU" term="%22Hao+X%22">Hao X</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China.<br /><searchLink fieldCode="AU" term="%22Zou+J%22">Zou J</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China.<br /><searchLink fieldCode="AU" term="%22Zeng+J%22">Zeng J</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China.<br /><searchLink fieldCode="AU" term="%22He+J%22">He J</searchLink>; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China.<br /><searchLink fieldCode="AU" term="%22Li+B%22">Li B</searchLink>; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China.<br /><searchLink fieldCode="AU" term="%22Lin+K%22">Lin K</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China.<br /><searchLink fieldCode="AU" term="%22Yi+H%22">Yi H</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China.<br /><searchLink fieldCode="AU" term="%22Zhang+L%22">Zhang L</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China. Electronic address: zhanglanwei@ouc.edu.cn.<br /><searchLink fieldCode="AU" term="%22Gong+P%22">Gong P</searchLink>; College of Food Science and Engineering, Ocean University of China, Qingdao, 266000, China; Inner Mongolia National Center of Technology Innovation for Dairy, Hohhot, 150100, China. Electronic address: gongpimin@ouc.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%228412849%22">International journal of food microbiology</searchLink> [Int J Food Microbiol] 2026 Mar 02; Vol. 448, pp. 111581. <i>Date of Electronic Publication: </i>2025 Dec 15.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Science+Publishers%22">Elsevier Science Publishers </searchLink><i>Country of Publication: </i>Netherlands <i>NLM ID: </i>8412849 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1879-3460 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2201681605%22">01681605 </searchLink><i>NLM ISO Abbreviation: </i>Int J Food Microbiol <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.ijfoodmicro.2025.111581
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              Text: 2026 Mar 02
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