{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T19:10:50Z","timestamp":1791832250380,"version":"4.3.4"},"reference-count":57,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T00:00:00Z","timestamp":1778630400000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T00:00:00Z","timestamp":1777593600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Flavor is a critical determinant of consumer acceptance for dairy products. However, objectively deconvoluting the contributions of multifactor interactions\u2014such as processing conditions, formulations, and raw material properties\u2014remains challenging. This study employed the INSENT TS\u20105000Z electronic tongue (E\u2010tongue), supplemented by sensory evaluation and chemical analysis, to profile eight fresh milk and six plain yoghurt samples from five leading brands. Key variables included sterilization methods, milk sources, and sugar content. Nine taste indices were quantified. Principal component analysis (PCA) effectively discriminated samples based on these parameters, with cumulative variances of 81.2% for milk and 92.5% for yoghurt. Organic milk (SY\u2010JZ\u2010ORG) exhibited significantly higher bitterness (10.77\u2009\u00b1\u20090.04 TU) and astringency (4.60\u2009\u00b1\u20090.02 TU), which correlated with elevated levels of \u03b1\u2010linolenic acid, hydrophobic peptides, and the creamy lactone \u03b4\u2010decalactone. Full\u2010sugar yoghurt (MN\u2010Y) showed pronounced astringency (9.38\u2009\u00b1\u20090.20 TU), consistent with its highest sensory scores for \u201cthickness\u201d and \u201castringency.\u201d Partial least squares regression (PLSR) models reliably predicted sensory attributes from E\u2010tongue data (R\n                    <jats:sup>2<\/jats:sup>\n                    Y\u2009=\u20090.971\u20130.972, Q\n                    <jats:sup>2<\/jats:sup>\n                    \u2009=\u20090.856\u20130.902), identifying astringency as the primary predictor. This study demonstrates that the E\u2010tongue can objectively decode complex flavor differences arising from multifactor interactions, offering a robust framework for dairy quality control and product development.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.71781","type":"journal-article","created":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T10:46:53Z","timestamp":1778669213000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-5393-885X","authenticated-orcid":false,"given":"Juan","family":"Huang","sequence":"first","affiliation":[{"name":"School of Food and Pharmaceutical Science and Technology Guangzhou College of Technology and Business  Guangzhou Guangdong China"},{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jing\u2010wei","family":"Zhong","sequence":"additional","affiliation":[{"name":"School of Food and Pharmaceutical Science and Technology Guangzhou College of Technology and Business  Guangzhou Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li\u2010guang","family":"Jiang","sequence":"additional","affiliation":[{"name":"School of Food and Pharmaceutical Science and Technology Guangzhou College of Technology and Business  Guangzhou Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan\u2010yan","family":"Huang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Foshan University  Foshan China"},{"name":"Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing Foshan University  Foshan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dong\u2010mei","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering South China University of Technology  Guangzhou Guangdong China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,5,13]]},"reference":[{"key":"e_1_2_12_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2021.105245"},{"issue":"2","key":"e_1_2_12_3_1","first-page":"511","article-title":"Ultra\u2010Flash Sterilization of Fluid Food by Friction","volume":"32","author":"Alais C.","year":"1978","journal-title":"Annales de la Nutrition et de 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