An information resource for facilitating food consumption trend research from flavor perspectives

IF 4.6 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-10-08 DOI:10.1016/j.jfca.2025.108383

Shiying Guo , Qing Yao , Jiadi Sun , Bingwei Ni , Shanshan Wang , Xin Zheng , Yuzong Chen , Lyuhan Zhu

{"title":"An information resource for facilitating food consumption trend research from flavor perspectives","authors":"Shiying Guo , Qing Yao , Jiadi Sun , Bingwei Ni , Shanshan Wang , Xin Zheng , Yuzong Chen , Lyuhan Zhu","doi":"10.1016/j.jfca.2025.108383","DOIUrl":null,"url":null,"abstract":"<div><div>Food consumption impacts on the quality of life and health of human populations. The consumption trend is partly driven by flavors along with cultural, technological and health awareness factors. Food investigations have been facilitated by established general food databases and specialized flavor databases. More information is needed for flavor combinations of everyday consumption, particularly the new trends and updated recipes. Therefore, a new database POFF (Pairing of Food Flavors Database, <span><span>https://bidd.group/POFF</span><svg><path></path></svg></span>) was introduced for facilitating composite food flavor and the new trend studies. POFF provides comprehensive data for 7028 food recipes from 14 regions, 826 distinct food ingredients across 16 food class, and 1789 unique flavor molecules. It links flavor molecules, foods and recipes within an integrated schema, facilitating consumer food combination investigations from the perspective of molecular flavor science. Interactive visualization tools display flavor molecule distributions through color-coded plots and highlight food pairing trends via co-occurrence frequency bars. POFF was presented as a data-driven source for investigating food combinations and consumption trends. It provides a platform for studying flavor composition effects, particularly for new food combinations of desired flavors and market potential.</div></div>","PeriodicalId":15867,"journal":{"name":"Journal of Food Composition and Analysis","volume":"148 ","pages":"Article 108383"},"PeriodicalIF":4.6000,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Composition and Analysis","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0889157525011998","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Food consumption impacts on the quality of life and health of human populations. The consumption trend is partly driven by flavors along with cultural, technological and health awareness factors. Food investigations have been facilitated by established general food databases and specialized flavor databases. More information is needed for flavor combinations of everyday consumption, particularly the new trends and updated recipes. Therefore, a new database POFF (Pairing of Food Flavors Database, https://bidd.group/POFF) was introduced for facilitating composite food flavor and the new trend studies. POFF provides comprehensive data for 7028 food recipes from 14 regions, 826 distinct food ingredients across 16 food class, and 1789 unique flavor molecules. It links flavor molecules, foods and recipes within an integrated schema, facilitating consumer food combination investigations from the perspective of molecular flavor science. Interactive visualization tools display flavor molecule distributions through color-coded plots and highlight food pairing trends via co-occurrence frequency bars. POFF was presented as a data-driven source for investigating food combinations and consumption trends. It provides a platform for studying flavor composition effects, particularly for new food combinations of desired flavors and market potential.

查看原文本刊更多论文

从风味角度促进食品消费趋势研究的信息资源

食品消费对人类的生活质量和健康产生影响。这种消费趋势在一定程度上是由口味以及文化、技术和健康意识因素推动的。已建立的一般食品数据库和专门的风味数据库促进了食品调查。对于日常消费的口味组合，特别是新的趋势和更新的食谱，需要更多的信息。为此，本文提出了一个新的数据库POFF (pair of Food Flavors database, https://bidd.group/POFF)，以促进复合食品风味和新趋势的研究。POFF提供了来自14个地区的7028种食品配方、16个食品类别的826种不同食品成分和1789种独特风味分子的综合数据。它将风味分子、食品和食谱联系在一起，从分子风味科学的角度促进消费者食品组合的研究。交互式可视化工具通过颜色编码图显示风味分子分布，并通过共现频率条突出食物配对趋势。POFF是作为调查食品组合和消费趋势的数据驱动来源提出的。它提供了一个平台，研究风味成分的影响，特别是新的食品组合所需的口味和市场潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.