{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,24]],"date-time":"2026-06-24T00:58:30Z","timestamp":1782262710904,"version":"3.54.5"},"reference-count":47,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2025,5,8]],"date-time":"2025-05-08T00:00:00Z","timestamp":1746662400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Netherlands Organisation for Scientific Research","award":["731.015.207"],"award-info":[{"award-number":["731.015.207"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Metabolites"],"abstract":"<jats:p>Background: There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingredients in foods to create new aromas and taste qualities that are appreciated by consumers. Methods: Chicken bouillon samples containing diverse YPs were chemically and sensorially characterized using statistical multivariate analyses. The sensory evaluation was performed using quantitative descriptive analysis (QDA) by trained panelists. Thirty-four sensory attributes were scored, including odor, flavor, mouthfeel, aftertaste and afterfeel. Untargeted metabolomic profiles were obtained using stir bar sorptive extraction (SBSE) coupled to GC-MS, RPLC-MS and targeted HILIC-MS. Results: In total, 261 volatiles were detected using GC-MS, from chemical groups of predominantly aldehydes, esters, pyrazines and ketones. Random Forest (RF) modeling revealed volatiles associated with roast odor (2-ethyl-5-methyl pyrazine, 2,3,5-trimethyl-6-isopentyl pyrazine) and chicken odor (2,4-nonadienal, 2,4-decadienal, 2-acetyl furan), which could be predicted by our combined model with R2 &gt; 0.5. In total, 2305 non-volatiles were detected for RPLC-MS and 34 for targeted HILIC-MS, where fructose-isoleucine and cyclo-leucine-proline were found to correlate with roast flavor and odor. Furthermore, a list of metabolites (glutamate, monophosphates, methionyl-leucine) was linked to umami-related flavor. This study describes a straightforward data-driven approach for studying foods with added YPs to identify flavor-impacting correlations between molecular composition and sensory perception. It also highlights limitations and preconditions for good prediction models. Overall, this study emphasizes a matrix-based approach for the prediction of food taste, which can be used to analyze foods for targeted flavor design or quality control.<\/jats:p>","DOI":"10.3390\/metabo15050317","type":"journal-article","created":{"date-parts":[[2025,5,8]],"date-time":"2025-05-08T09:58:09Z","timestamp":1746698289000},"page":"317","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["A Data-Driven Approach to Link GC-MS and LC-MS with Sensory Attributes of Chicken Bouillon with Added Yeast-Derived Flavor Products in a Combined Prediction Model"],"prefix":"10.3390","volume":"15","author":[{"given":"Simon","family":"Leygeber","sequence":"first","affiliation":[{"name":"Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmen","family":"Diez-Simon","sequence":"additional","affiliation":[{"name":"Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Justus L.","family":"Gro\u00dfmann","sequence":"additional","affiliation":[{"name":"Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5295-7758","authenticated-orcid":false,"given":"Anne-Charlotte","family":"Dubbelman","sequence":"additional","affiliation":[{"name":"Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2931-4295","authenticated-orcid":false,"given":"Amy C.","family":"Harms","sequence":"additional","affiliation":[{"name":"Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6747-9779","authenticated-orcid":false,"given":"Johan A.","family":"Westerhuis","sequence":"additional","affiliation":[{"name":"Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Doris M.","family":"Jacobs","sequence":"additional","affiliation":[{"name":"Unilever Foods Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Peter W.","family":"Lindenburg","sequence":"additional","affiliation":[{"name":"Leiden Center for Applied Bioscience, University of Applied Sciences Leiden, Zernikedreef 11, 2333 CK Leiden, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3387-9253","authenticated-orcid":false,"given":"Margriet M. W. B.","family":"Hendriks","sequence":"additional","affiliation":[{"name":"Science & Research, DSM-Firmenich, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Brenda C. H.","family":"Ammerlaan","sequence":"additional","affiliation":[{"name":"Science & Research, DSM-Firmenich, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2770-9944","authenticated-orcid":false,"given":"Marco A.","family":"van den Berg","sequence":"additional","affiliation":[{"name":"Taste, Texture & Health, DSM-Firmenich, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rudi","family":"van Doorn","sequence":"additional","affiliation":[{"name":"Taste, Texture & Health, DSM-Firmenich, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0603-1508","authenticated-orcid":false,"given":"Roland","family":"Mumm","sequence":"additional","affiliation":[{"name":"Wageningen Plant Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Age K.","family":"Smilde","sequence":"additional","affiliation":[{"name":"Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5786-768X","authenticated-orcid":false,"given":"Robert D.","family":"Hall","sequence":"additional","affiliation":[{"name":"Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands"},{"name":"Wageningen Plant Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7871-2073","authenticated-orcid":false,"given":"Thomas","family":"Hankemeier","sequence":"additional","affiliation":[{"name":"Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.patbio.2009.09.016","article-title":"The Maillard Reaction and Its Control during Food Processing. 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