Evidence map›Paper›PMID 35637881›Full record

ReviewEuropean food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A2022

A survey on computational taste predictors.

Marta Malavolta, Lorenzo Pallante, Bojan Mavkov, Filip Stojceski, Gianvito Grasso, Aigli Korfiati, Seferina Mavroudi, Athanasios Kalogeras, Christos Alexakos, Vanessa Martos and 5 more

Abstract readReview
In one paragraph

Review in European food research and technology = Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.

0numbers the graph read from it
0cells of the map it votes in
15citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

15 citing papers in PubMed.

  1. Article
  2. Article
  3. Article
  4. Article
  5. Review
  6. Article
  7. Article
  8. Article
  9. Review
  10. BitterMasS: Predicting Bitterness from Mass Spectra.Journal of agricultural and food chemistry · 2024
    Article
  11. Article
  12. Article
  13. Article
  14. Article
  15. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

15 authors.

Marta Malavolta *PolitoBIOMedLab, Department of Mechanical and Aerospace Engineering, Politecnico di Torino, Turin, Italy.
Lorenzo Pallante *PolitoBIOMedLab, Department of Mechanical and Aerospace Engineering, Politecnico di Torino, Turin, Italy.ORCID 0000-0001-9969-6519
Bojan MavkovGIPSA-lab,  F-38000, Université Grenoble Alpes, Grenoble, France.
Filip StojceskiDalle Molle Institute for Artificial Intelligence (IDSIA-USI/SUPSI), Lugano-Viganello, Switzerland.
Gianvito GrassoDalle Molle Institute for Artificial Intelligence (IDSIA-USI/SUPSI), Lugano-Viganello, Switzerland.
Aigli KorfiatiInSyBio PC, Patras, Greece.
Seferina MavroudiInSyBio PC, Patras, Greece.
Athanasios KalogerasAthena Research Center, Industrial Systems Institute, Patras, Greece.
Christos AlexakosAthena Research Center, Industrial Systems Institute, Patras, Greece.
Vanessa MartosDepartment of Plant Physiology, Institute of Biotechnology, University of Granada, Granada, Spain.
Daria AmorosoEnginlife Engineering Solutions, Turin, Italy.
Giacomo Di BenedettoEnginlife Engineering Solutions, Turin, Italy.
Dario PigaDalle Molle Institute for Artificial Intelligence (IDSIA-USI/SUPSI), Lugano-Viganello, Switzerland.
Konstantinos TheofilatosInSyBio PC, Patras, Greece.
Marco Agostino DeriuPolitoBIOMedLab, Department of Mechanical and Aerospace Engineering, Politecnico di Torino, Turin, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Taste is a sensory modality crucial for nutrition and survival, since it allows the discrimination between healthy foods and toxic substances thanks to five tastes, i.e., sweet, bitter, umami, salty, and sour, associated with distinct nutritional or physiological needs. Today, taste prediction plays a key role in several fields, e.g., medical, industrial, or pharmaceutical, but the complexity of the taste perception process, its multidisciplinary nature, and the high number of potentially relevant players and features at the basis of the taste sensation make taste prediction a very complex task. In this context, the emerging capabilities of machine learning have provided fruitful insights in this field of research, allowing to consider and integrate a very large number of variables and identifying hidden correlations underlying the perception of a particular taste. This review aims at summarizing the latest advances in taste prediction, analyzing available food-related databases and taste prediction tools developed in recent years. Supplementary Information: The online version contains supplementary material available at 10.1007/s00217-022-04044-5.

Indexed as

FoodMachine learningMolecular descriptorsSmall compoundsTastantsTaste prediction

Identifiers

PMID35637881
PMCPMC9134981

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.