TY - DATA
T1 - Raw data HILIC underlying the research of a data-driven approach to link GCMS and LCMS with sensory attributes of chicken bouillon with added yeast-derived flavor products in a combined prediction mode
PY - 2025/05/09
AU - Simon Leygeber
UR - 
DO - 10.4121/f1fca011-141c-4994-989f-b98f44ceae5f.v1
KW - food metabolomics
KW - Hydrophilic interaction chromatography (HILIC)
KW - liquid chromatography–mass spectrometry (LC-MS)
KW - Yeast-Derived Flavor Products
N2 - <p>Chicken bouillon samples containing diverse YP were chemically and sensorially characterized by using statistical multivariate analyses. Untargeted profiles were obtained using targeted HILIC-MS. This study was used for a straight-forward data-driven approach for studying foods with added YP to identify flavor-impacting correlations between molecular composition and sensory perception. It also highlights the limitations and preconditions for good prediction models. Overall, this study emphasises a matrix-based approach for the prediction of food taste, which can be used to analyse foods for targeted flavor design or quality control.</p><p>For more information use the DOI for the linked publication or the textfile uploaded here.</p>
ER -