首页|期刊导航|Journal of Future Foods|Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China

Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China

Jinhui Jiang Shuaiqi Ji Guoyang Pan Xinyu Tao Feiyu An Qu Liu Junrui Wu Rina Wu

Journal of Future Foods2026，Vol.6Issue(4)：P.554-564,11.

Journal of Future Foods2026，Vol.6Issue(4)：P.554-564,11.DOI:10.1016/j.jfutfo.2025.04.015

Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China

Jinhui Jiang ¹Shuaiqi Ji ¹Guoyang Pan ¹Xinyu Tao ¹Feiyu An ¹Qu Liu ¹Junrui Wu ²Rina Wu¹

作者信息

1. College of Food Science,Shenyang Agricultural University,Shenyang 110866,China Engineering Research Center of Food Fermentation Technology,Shenyang 110161,China
2. College of Food Science,Shenyang Agricultural University,Shenyang 110866,China Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China
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摘要

关键词

Soybean paste/Sensory evaluation/Color/Aroma/Taste/Sensor detection/Machine learning

分类

轻工纺织

引用本文复制引用

Jinhui Jiang,Shuaiqi Ji,Guoyang Pan,Xinyu Tao,Feiyu An,Qu Liu,Junrui Wu,Rina Wu..Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China[J].Journal of Future Foods,2026,6(4):P.554-564,11.

基金项目

supported by the National Natural Science Foundation of China(32572526) （32572526）

Liaoning Revitalization Talents Program(XLYC2402005,XLYC2213026) （XLYC2402005,XLYC2213026）

introduction of Talents(high-level)Research Start-up Fund Project of Shenyang Agricultural University(2023YJRC002) （high-level）

the Shenyang Science and Technology innovation Platform Project(21-103-0-14,21-104-0-28). （21-103-0-14,21-104-0-28）

Journal of Future Foods

ISSN：2772-5669

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