Modeling aroma release during in vivo food oral processing using digimouth

digimouth: a Python package for modeling aroma release in food science
C. Peltier, O. Mourabit, K. Coulibaly +2
bioRxiv30 Sep 2026PreprintAll rights reservedFull textSystems & synthetic biologybioRxiv
Effect of palm oil and shea butter addition on chocolate rheology, aroma release and sensory perception: A mixture design of experiment approach
Baptiste Molard, Isabelle Maraval, Zoé Deuscher +3
Food Chemistry4 Sep 2026Peer-reviewedLicence not statedFull text4 citedGeneral biologyHAL
Integrated E-nose, volatilomics, and transcriptomics analysis of the aroma formation mechanism during pitaya fruit ripening
Liangjie Ba, Xiaoling Long, Chenglin Luo +3
NPJ Science of Food5 Jul 2026Peer-reviewedCC BY-NC-ND 4.0Full textPlant biologyPMC
A parsimonious mechanistic model of aroma synthesis during wine fermentation
Céline Casenave, Agustín G. Yabo, William Dangelser +1
Journal of Food Engineering30 Sep 2026Peer-reviewedCC BY-NC-ND 4.0Full textGeneral biology Optimisation & controlHAL
Impact of oxygen supplementation during fermentation on yeast gene expression and thiol release in wine
Adelaide Gallo, Roberto Larcher, Remi Schneider +6
Food Microbiology2 Oct 2026Peer-reviewedLicence not stated3 citedMicrobiologyHAL

Cite

BibTeX

@misc{peltier2026modeling,
  title = {{Modeling aroma release during in vivo food oral processing using digimouth}},
  author = {C. Peltier and O. Mourabit and I. Andriot and K. Coulibaly and I. C. Trelea},
  howpublished = {bioRxiv},
  year = {2026},
  month = oct,
  doi = {10.64898/2026.10.01.755679},
  url = {https://www.biorxiv.org/content/10.64898/2026.10.01.755679v1},
}

RIS

TY  - UNPB
TI  - Modeling aroma release during in vivo food oral processing using digimouth
AU  - C. Peltier
AU  - O. Mourabit
AU  - I. Andriot
AU  - K. Coulibaly
AU  - I. C. Trelea
PY  - 2026
DA  - 2026/10/01
PB  - bioRxiv
DO  - 10.64898/2026.10.01.755679
UR  - https://www.biorxiv.org/content/10.64898/2026.10.01.755679v1
ER  -

Related

Cite