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Updated: Feb 23, 2026

Fruit Volatile Analysis Using an Electronic Nose
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機械学習駆動のフレーボロミクス: 貯蔵された乳児用ミルクにおける段階特有の揮発性化合物のダイナミクスと感覚の劣化を解読する

Jianfeng Wang1, Mengyuan Yang1, Yanmei Xi1

  • 1Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology & Business University, Beijing 100048, China.

Food chemistry
|February 21, 2026
PubMed
まとめ

乳児用ミルクの品質は,脂質の酸化により劣化し,味が違うものを作り出します. 機械学習モデルは,この感覚的衰退を正確に予測し,乳児用配方食品 (IF) の保存期間を最適化することができます.

キーワード:
乳児用粉の貯蔵は乳児用粉の貯蔵である.脂質酸化による脂質酸化機械学習 (Machine Learning) とは,機械学習 (Machine Learning) について学ぶことです.感覚の質 感覚の質 感覚の質揮発性化合物 揮発性化合物とは

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