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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

未来食品学报（英文）2026，Vol.6Issue(4)：554-564,11.

未来食品学报（英文）2026，Vol.6Issue(4)：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
折叠

摘要

关键词

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

Key words

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

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].未来食品学报（英文）,2026,6(4):554-564,11.

基金项目

This work was supported by the National Natural Science Foundation of China(32572526),Liaoning Revitalization Talents Program(XLYC2402005 （32572526）

XLYC2213026),Introduction of Talents(high-level)Research Start-up Fund Project of Shenyang Agricultural University(2023YJRC002),and the Shenyang Science and Technology Innovation Platform Project(21-103-0-14 （high-level）

21-104-0-28). （）

未来食品学报（英文）

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