ArticleFood chemistry: X2025
Sensomics combined with Chemometrics approaches of enzymatically hydrolyzed animal by-product proteins using biomimetic sensory-based machine perception techniques and gas chromatography-Olfactometry-mass spectrometry (GC-O-MS).
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Elucidation of flavor codes in citrus fruit peels using electronic sensors, LC-MS/MS, and GC-MS combined with GC-O.Food chemistry: X · 2026Article
- Neurophysiological Responses to Extra Virgin and Refined Olive Oils: A Pilot Study Combining Flavor Profiling, Electroencephalogram, and Standardized Low-Resolution Brain Electromagnetic Tomography.Food science & nutrition · 2026Article
- A preliminary study on the characterization of taste and odor attributes in commercial lager and ale beers using E-sensing techniques.Frontiers in nutrition · 2026Article
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9 authors.
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Abstract
In this study, pig blood (PB), milk whey (MW), cow gelatin (CG), and pig gelatin (PG) were used to investigate the flavor profiles of hydrolyzed animal byproduct proteins using biomimetic sensory-based machine perception techniques and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). In addition, this study aimed to explore their potential application in the food industry as a food source. In taste patterns and volatile compounds, PB hydrolyzed with pepsin exhibited the most pronounced umami taste and a glassy odor similar to green and almond. However, PB hydrolyzed with alcalase did not exhibit this distinctive characteristic. In addition, the chemometrics approaches of flavor compounds showed that taste patterns and volatile compounds were influenced by the types of substrate, regardless of the utilization of enzyme types. This study provides flavor profiles of hydrolysis by-product proteins (prototypes) that can be used as a basic database for sensomics combined with chemometrics.
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