Prediction of flavor and retention index for compounds in beer depending on molecular structure using a machine learning method
Yutang Wang, Zhao-Xia Yang, Zan-Hao Piao, Xiaojuan Xu, Junhong Yu, Ying‐Hua Zhang
Abstract
of the optimal regression model achieved 0.96. The results indicated that the models can be used to predict the flavor of a specific compound in beer and its RI value.
Topics & Concepts
FlavorIndex (typography)ChemistryKovats retention indexChromatographyArtificial intelligenceComputer scienceMathematicsBiological systemFood scienceGas chromatographyBiologyWorld Wide WebSpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods