{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T07:05:23Z","timestamp":1789369523539,"version":"build-2803163510"},"reference-count":35,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T00:00:00Z","timestamp":1789257600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T00:00:00Z","timestamp":1789257600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["advanced.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Advanced Science"],"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Aromas arise from complex combinations of odorants, yet how these mixtures encode stable and recognizable aroma identity remains unclear. Resolving this gap is key to both basic olfaction research and translational aroma design. Food provides a unique real\u2010world system in which diverse mixtures produce well\u2010defined aroma identities. Here we present KFO\u2010Atlas, a molecular atlas of 896 key odorants curated from 2,282 food\u2010derived aroma profiles. Analysis shows that every measured food aroma comprises at least three key odorants. Plant\u2010derived food mixtures generally\u00a0exhibit greater diversity in key odorant composition than animal\u2010derived foods. Notably, in certain cases, distinct systems (e.g., plant\u2010 and animal\u2010based foods) converge on a similar key odorant composition via shared reaction pathways. Building on these insights, we develop KFO\u2010Gen, a generative AI model that produces category\u2010targeted aroma formulations and validate its outputs by blinded human sensory evaluation. As a proof of principle, the model reconstructs meat\u2010like aromas using exclusively plant\u2010derived odorants, highlighting the potential of AI\u2010guided aroma design for sustainable food innovation. KFO\u2010Atlas and KFO\u2010Gen establish a foundation for mixture\u2010level studies of aroma, advancing both fundamental understanding and generative design.<\/jats:p>","DOI":"10.1002\/advs.77740","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T06:27:18Z","timestamp":1789367238000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Molecular Atlas of Key Food Odorants Reveals Mixture\u2010Level Organization and Enables Generative Aroma Design"],"prefix":"10.1002","author":[{"given":"Jingzhi","family":"Zhang","sequence":"first","affiliation":[{"name":"Collaborative Innovation Center of Fragrance Flavour and Cosmetics Faculty of Flavour Fragrance and Cosmetics Shanghai Institute of Technology  Shanghai China"},{"name":"Department of Food Science and Technology Faculty of Science National University of Singapore  Singapore Singapore"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6545-9627","authenticated-orcid":false,"given":"Huadong","family":"Xing","sequence":"additional","affiliation":[{"name":"Empa\u2212Swiss Federal Laboratories for Materials Science and Technology Technology and Society Laboratory  Gallen Switzerland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonella Di","family":"Pizio","sequence":"additional","affiliation":[{"name":"Leibniz Institute for Food Systems Biology at the Technical University of Munich  Freising Germany"},{"name":"Chemoinformatics and Protein Modelling TUM School of Life Sciences Technical University of Munich  Freising Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qinfei","family":"Ke","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center of Fragrance Flavour and Cosmetics Faculty of Flavour Fragrance and Cosmetics Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xingran","family":"Kou","sequence":"additional","affiliation":[{"name":"Collaborative Innovation Center of Fragrance Flavour and Cosmetics Faculty of Flavour Fragrance and Cosmetics Shanghai Institute of Technology  Shanghai China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2467-6286","authenticated-orcid":false,"given":"Dachuan","family":"Zhang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Faculty of Science National University of Singapore  Singapore Singapore"},{"name":"Bezos Centre for Sustainable Protein at the National University of Singapore  Singapore Singapore"},{"name":"National University of Singapore (Suzhou) Research Institute  Jiangsu China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,13]]},"reference":[{"key":"e_1_2_10_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41586\u2010024\u201008016\u20105"},{"key":"e_1_2_10_3_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41467\u2010025\u201063803\u20106"},{"key":"e_1_2_10_4_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41538\u2010026\u201000730\u2010w"},{"key":"e_1_2_10_5_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41564\u2010025\u201002077\u20106"},{"key":"e_1_2_10_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.3c00909"},{"key":"e_1_2_10_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132370"},{"key":"e_1_2_10_8_1","doi-asserted-by":"publisher","DOI":"10.1002\/anie.201309508"},{"key":"e_1_2_10_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100944"},{"key":"e_1_2_10_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101702"},{"key":"e_1_2_10_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.147281"},{"key":"e_1_2_10_12_1","doi-asserted-by":"publisher","DOI":"10.1126\/science.ade4401"},{"key":"e_1_2_10_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.141362"},{"key":"e_1_2_10_14_1","doi-asserted-by":"publisher","DOI":"10.1039\/d5dd00173k"},{"key":"e_1_2_10_15_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.3c07019"},{"key":"e_1_2_10_16_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42004\u2010024\u201001373\u20102"},{"key":"e_1_2_10_17_1","doi-asserted-by":"crossref","unstructured":"K.Niforou N.Koffas A.Livaniou andS.Ioannidou \u201cFoodEx2 maintenance 2024 \u201dEFSA Supporting Publications22 no.4(2025):9414E https:\/\/doi.org\/10.2903\/sp.efsa.2025.EN\u20109414.","DOI":"10.2903\/sp.efsa.2025.EN-9414"},{"key":"e_1_2_10_18_1","doi-asserted-by":"publisher","DOI":"10.1186\/s13321\u2010020\u20100416\u2010x"},{"key":"e_1_2_10_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116193"},{"key":"e_1_2_10_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116029"},{"key":"e_1_2_10_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2022.109551"},{"key":"e_1_2_10_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113146"},{"key":"e_1_2_10_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2023.109398"},{"key":"e_1_2_10_24_1","doi-asserted-by":"crossref","first-page":"1548","DOI":"10.3390\/molecules28041548","article-title":"Discriminating Aroma Compounds in Five Cocoa Bean Genotypes From Two Brazilian States: White Kerosene\u2010Like Catongo, Red Whisky\u2010Like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Par\u00e1)","volume":"28","author":"Collin S.","year":"2023","journal-title":"Molecules"},{"key":"e_1_2_10_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.112581"},{"key":"e_1_2_10_26_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.2c00550"},{"key":"e_1_2_10_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2022.102198"},{"key":"e_1_2_10_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2025.116650"},{"key":"e_1_2_10_29_1","doi-asserted-by":"publisher","DOI":"10.3389\/neuro.06.004.2008"},{"key":"e_1_2_10_30_1","doi-asserted-by":"crossref","unstructured":"V.Satarifard L.Sisson Y.Han et\u00a0al. \u201cHigh\u2010Fidelity Tuning of Olfactory Mixture Distances in the Perceptual Space of Smell through a Community Effort \u201dBioRxiv(2025) https:\/\/doi.org\/10.64898\/2025.12.13.694160.","DOI":"10.64898\/2025.12.13.694160"},{"key":"e_1_2_10_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.145815"},{"key":"e_1_2_10_32_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c03398"},{"key":"e_1_2_10_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2026.101478"},{"key":"e_1_2_10_34_1","unstructured":"C.Chambliss \u201cFBERT: Food Extraction with DistilBERT \u201d (2020) https:\/\/github.com\/chambliss\/foodbert."},{"key":"e_1_2_10_35_1","doi-asserted-by":"publisher","DOI":"10.1002\/imt2.115"},{"key":"e_1_2_10_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2025.105272"}],"container-title":["Advanced Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/advanced.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/advs.77740","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/advanced.onlinelibrary.wiley.com\/doi\/full-xml\/10.1002\/advs.77740","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/advanced.onlinelibrary.wiley.com\/doi\/pdf\/10.1002\/advs.77740","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T06:27:21Z","timestamp":1789367241000},"score":1,"resource":{"primary":{"URL":"https:\/\/advanced.onlinelibrary.wiley.com\/doi\/10.1002\/advs.77740"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,13]]},"references-count":35,"alternative-id":["10.1002\/advs.77740"],"URL":"https:\/\/doi.org\/10.1002\/advs.77740","archive":["Portico"],"relation":{},"ISSN":["2198-3844","2198-3844"],"issn-type":[{"value":"2198-3844","type":"print"},{"value":"2198-3844","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,13]]},"assertion":[{"value":"2026-06-30","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-03","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-13","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e77740"}}