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2026智能制造在调味品质量控制中的应用场景探索.docx

发酵周期缩短10%-15%，同时风味物质积累效率提升8%-12%。在调配与均质阶段，AI算法通过历史数据学习，可自动优化配方比例与剪切参数，确保不同批次产
品的风味、色泽及粘度高度一致。某味精企业引入该系统后，产品标准差（σ）从0.35降至0.18，客户投诉率减少25%。这种精准控制不仅降低了废品率，还为
实现水分、盐分、氨基酸态氮等关键指标的在线检测，数据自动上传至MES（制造执行系统）生成质量报告。某蚝油生产企业应用后，单批次检测时间从4

原文链接：https://www.docin.com/p-4934550431.html

【调味品】荣耀中：“鲜味科学·鲜味科技”与Ai的深度对话

健康饮食与食品工业升级的浪潮中，搭建起“自然风味”与“智能创新”的桥梁——这便是鲜味科学、鲜味技术与AI深度对话后，正在孕育的中国鲜味调味料产业革命。太太乐创始人、东锦食品集团董事长——荣耀中先生1鲜味科
：解码“舌尖美味”的跨学科密码长久以来，鲜味被简单等同于味精（谷氨酸钠），但现代鲜味科学的研究早已突破这一认知边界。作为人体感知蛋白质营养摄入的重要信号，鲜味的化学本质是一组广泛存在于天然食物中的含氮
本文作者：东方快消品中心

原文链接：http://m.toutiao.com/group/7611479734572073513/?upstream_biz=VolcEngine

沪市“中华老字号”企业守正出新焕生机

品股份有限公司（以下简称“海天味业”）佛山高明基地内，酱油正在60万平方米的晒场上酝酿醇香；产线深处，AI（人工智能）系统正逐粒甄别每一颗黄豆。在广州酒家集团股份有限公司（以下简称“广州酒家”）利口福工厂
2026年6月末，公司已拥有7个十亿元级以上产品系列、超30个亿元级以上产品系列。产品矩阵的扩张，建立在扎实的制造底座之上。在海天味业佛山高明生产基地，酱油生产仍延续精选大豆、制曲、天然酿晒等工序，发酵周期一般
本文作者：证券日报

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当AI学会“包汤圆”——思念食品用智造唤醒传统味道 | 界面新闻

当AI学会“包汤圆”——思念食品用智造唤醒传统味道
2026年03月04日 15:02
速冻食品行业产业链条长、市场需求多元，对生产效率与品质把控有着高要求，成为数字化、智能化转型的重要阵地。作为行业标杆，思念食品跳出单一工具应用，将 AI 深度融入研发、生产、品控全链条，用技术破解行业难题，让传统速冻生产实现从经验驱动到数据驱动的质变，勾勒出食品行业智能化升级的鲜活图景。
过去，思念食品每推一款新品，需串联需求、配方、生产、

原文链接：https://m.jiemian.com/article/14068233.html

Harnessing artificial intelligence for the analysis of complex chemical combinations, paving the way for novel flavors in food manufacturing: A comprehensive review

e way for novel flavors in food manufacturing: A comprehensive review
2025
Tétédé Rodrigue Christian Konfo | Alain Yaya Koudoro | Comlan Kintomagnimessè Célestin Tchekessi | Flora Josiane Chadare | Félicien Avlessi | Codjo Koko Dominique Sohounhloue
The integration of artificial intelligence (AI) into flavor development is reshaping the food industry by enhancing precision, efficiency, and innovation. This review synthesizes the current advancements in AI-driven flavor creation, from chemical analysis to sensory optimization and market alignment. Traditional flavor development methods ro

原文链接：https://agris.fao.org/search/en/records/6943d0bff2f3b9724407aebe

Publications – Open Library of Bioscience – National Genomics Data Center (CNCB-NGDC)

ge and/or interactions with other… interaction has been compiled and discussed. In particular, the effects of processing such as cooking, drying, and fermentation as well as the storage of lipid-based foods on flavor generation are briefly discussed.
Artificial intelligence and food flavor : How AI models are shaping the future and revolutionary technologies for flavor food development.
Zhiyong Cui, Chengliang Qi, Tianxing Zhou, Yanyang Yu, Yueming Wang, Zhiwei Zhang, Yin Zhang, Wenli Wang, Yuan Liu
Compr Rev Food Sci Food Saf. 01, 2025.24(1):e70068 Print doi: 10.1111/1541-4337.70068
PM

原文链接：https://ngdc.cncb.ac.cn/openlb/publication?term=FOOD%2Fflavor

Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development

Comprehensive Reviews in Food Science and Food Safety
Volume 24, Issue 1 e70068
COMPREHENSIVE REVIEW
Artificial intelligence and food flavor: How AI models are shaping the future and revolutionary technologies for flavor food development
Zhiyong Cui,
Zhiyong Cui
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China
Contribution: Conceptualization, Writing – original draft, Writing – review & editing, Visualization, Validation, Methodology, Software, Data curation, Supervision, Resources, Formal analysis, Project administration

原文链接：https://agupubs.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.70068