AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Home Food Science Article
PDF (3.8 MB)
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Review | Publishing Language: Chinese | Open Access

Research Progress on Numbing Substances in Zanthoxylum bungeanum and Application of Machine Learning in Research on Them

Yueguang WANG1 , Xiaolin LI2, Qin WANG3, Che SU1, Qinhua ZHANG1, Shiguo HUANG2, Yilan SUN1 ( ), Jie PANG1 ( )
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
College of Computer and Information Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Cangzhou Strategic Reserves and Grain Oils Quality Inspection Center, Cangzhou 061000, China
Show Author Information

Abstract

This review summarizes the application of machine learning in research on the numbing substances of Zanthoxylum bungeanum. Different varieties of Z. bungeanum on the market vary in the composition and content of numbing substances. Traditional methods for the detection and analysis of the composition and content of numbing substances in Z. bungeanum have many limitations, so the introduction of machine learning algorithms has brought new possibilities to this field. Applying machine learning for predictive modeling of the quality of Z. bungeanum and modeling of its drying process, the sensory evaluation of Z. bungeanum, and establishing a germplasm bank for Z. bungeanum is of great significance for the genetic breeding of Z. bungeanum. This article systematically reviews the composition and content of numbing substances in different varieties of Z. bungeanum, and analyzes the application of machine learning algorithms in predictive quality modeling and drying modeling of Z. bungeanum and data analysis of its numbing substances. Integration with machine learning technology enables a deeper understanding of the currently established models, which will provide support for the optimization of the yield and quality of Z. bungeanum based on numbing substances.

CLC number: TS264 Document code: A Article ID: 1002-6630(2024)18-0282-08

References

【1】
【1】
 
 
Food Science
Pages 282-289

{{item.num}}

Comments on this article

Go to comment

< Back to all reports

Review Status: {{reviewData.commendedNum}} Commended , {{reviewData.revisionRequiredNum}} Revision Required , {{reviewData.notCommendedNum}} Not Commended Under Peer Review

Review Comment

Close
Close
Cite this article:
WANG Y, LI X, WANG Q, et al. Research Progress on Numbing Substances in Zanthoxylum bungeanum and Application of Machine Learning in Research on Them. Food Science, 2024, 45(18): 282-289. https://doi.org/10.7506/spkx1002-6630-20231116-125

724

Views

7

Downloads

0

Crossref

0

Scopus

0

CSCD

Received: 16 November 2023
Published: 25 September 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).