Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches.

Peiting Zhang, Chenshuo Wang, Peiyi Wang, Zilin Shen, Jiazhuo Gao, Shihong Fang, Chenglin Zhu, Luca Laghi

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Peiting ZhangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Chenshuo WangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Peiyi WangCollege of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Zilin ShenCollege of Computer Science and Artificial Intelligence, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Jiazhuo GaoCollege of Computer Science and Artificial Intelligence, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Shihong FangCollege of Computer Science and Artificial Intelligence, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Chenglin ZhuCollege of Pharmacy and Food, Southwest Minzu University, Chengdu, Sichuan 610041, China.

Luca LaghiDepartment of Agricultural and Food Sciences, University of Bologna, Cesena 47521, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Fermentation determines the physicochemical properties and flavor characteristics of sour meat. However, research on yak sour meat fermentation remains limited, compared to pork's counterpart. This study combined physicochemical analysis, intelligent sensory techniques, gas chromatography - ion mobility spectrometry (GC-IMS), 16S rRNA sequencing and machine learning (ML) to explore bacterial dynamics and flavor development during a 45-day fermentation procedure.

Indexed as

Bacterial diversityCorrelation bacteria-flavorIntelligent sensoryYak sour meat

Identifiers

PMID42063591

DOI10.1016/j.fochx.2026.103866

PMCPMC13125153

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