Flavor perception in the oral processing of mixed grain foods: Flavor release and AI

Despite the growing demand for nutritious dietary options, grain-based products remain underused in the marketplace, primarily owing to their coarse texture and unpalatable taste. This paper investigates the flavor perception of mixed grains during oral processing by elucidating the formation and release mechanisms of mixed grain flavors. The perception of flavor is mediated by the synergistic interaction of multiple senses, including sight, touch, smell, hearing, and taste. These senses not only independently shape the perception of food flavor but also modulate flavor perception through cross-modal sensory interactions. Furthermore, a flavor prediction conceptual framework is develop by combining flavoromics and artificial intelligence(AI) technologies to assist in the design of higher quality mixed grain foods. The combined application of flavoromics technology and AI technology can systematic fusion of multidimensional chemical and sensory data, with the aim of providing a powerful assistant for research in the field of flavor engineering.