A Reinforcement Learning Framework to Discover Natural Flavor Molecules

Author:

Queiroz Luana P.12ORCID,Rebello Carine M.3ORCID,Costa Erbet A.3ORCID,Santana Vinícius V.12,Rodrigues Bruno C. L.12,Rodrigues Alírio E.12ORCID,Ribeiro Ana M.12ORCID,Nogueira Idelfonso B. R.4ORCID

Affiliation:

1. LSRE-LCM—Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

2. ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal

3. Chemical Engineering Department, Polytechnic School Federal University of Bahia, Salvador 40210-630, Brazil

4. Chemical Engineering Department, Norwegian University of Science and Technology, Sem Sælandsvei 4, Kjemiblokk 5, N-7491 Trondheim, Norway

Abstract

Flavor is the focal point in the flavor industry, which follows social tendencies and behaviors. The research and development of new flavoring agents and molecules are essential in this field. However, the development of natural flavors plays a critical role in modern society. Considering this, the present work proposes a novel framework based on scientific machine learning to undertake an emerging problem in flavor engineering and industry. It proposes a combining system composed of generative and reinforcement learning models. Therefore, this work brings an innovative methodology to design new flavor molecules. The molecules were evaluated regarding synthetic accessibility, the number of atoms, and the likeness to a natural or pseudo-natural product. This work brings as contributions the implementation of a web scraper code to sample a flavors database and the integration of two scientific machine learning techniques in a complex system as a framework. The implementation of the complex system instead of the generative model by itself obtained 10% more molecules within the optimal results. The designed molecules obtained as an output of the reinforcement learning model’s generation were assessed regarding their existence or not in the market and whether they are already used in the flavor industry or not. Thus, we corroborated the potentiality of the framework presented for the search of molecules to be used in the development of flavor-based products.

Funder

national funds through FCT/MCTES

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference30 articles.

1. The Editors of Encyclopaedia Britannica (2022, June 13). Flavour. Available online: https://www.britannica.com/topic/flavor.

2. Reineccius, G. (2006). Flavor Chemistry and Technology, CRC Press. [2nd ed.].

3. Fortune Business Insights (2022). Food Flavors Market Size, Share & COVID-19 Impact Analysis, By Type (Natural and Synthetic), by Application (Bakery, Beverages, Confectionery, Dairy, Convenience Food, Snacks, and Others), and Regional Forecast, 2021–2028, Available online: https://www.fortunebusinessinsights.com/food-flavors-market-102745.

4. Sumesh Kumar, R.D. (2021). Food Flavors Market by Type (Natural, and Artificial), and End-User (Beverages, Dairy & Frozen Products, Bakery & Confectionery, Savory & Snacks, Animal & Pet Food): Global Opportunity Analysis and Industry Forecast, 2021–2030, Allied Market Research.

5. (2021). Flavors & Fragrances Market by Ingredients (Natural, Synthetic), End use (Beverage, Savory & Snacks, Bakery, Dairy Products, Confectionery, Consumer Products, Fine Fragrances), and Region (Asia Pacific, North America, Europe)—Global Forecast to 2026, Markets and Markets. Available online: https://www.marketsandmarkets.com/Market-Reports/flavors-fragrance-market-175163912.html.

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