Identification of the raw and processed Crataegi Fructus based on the electronic nose coupled with chemometric methods

Abstract

Crataegi Fructus (CF) is widely used as a medicinal and edible material around the world. Currently, different types of processed CF products are commonly found in the market. Quality evaluation of them mainly relies on chemical content determination, which is time and money consuming. To rapidly and nondestructively discriminate different types of processed CF products, an electronic nose coupled with chemometrics was developed. The odour detection method of CF was first established by single-factor investigation. Then, the sensor array was optimised by a stepwise discriminant analysis (SDA) and analysis of variance (ANOVA). Based on the best-optimised sensor array, the digital and mode standard were established, realizing the odour quality control of samples. Meanwhile, mathematical prediction models including the discriminant formula and back-propagation neural network (BPNN) model exhibited good evaluation with a high accuracy rate. These results suggest that the developed electronic nose system could be an alternative way for evaluating the odour of different types of processed CF products.

Discrimination between raw and ginger juice processed Magnoliae officinalis cortex based on HPLC and Heracles NEO ultra‐fast gas phase electronic nose

“…Therefore, the sensors analyzed in PCA were also used to perform DFA. As shown in Figure 6B, the total contribution of the three‐dimensional model reached 90.118%, which means the information of original samples could be reliably explained by the established model (>85%) 19 . In addition, the results clarified that RMOC and GMOC from different regions could be quickly identified by the Heracles NEO e‐nose.…”

“…As shown in Figure 6B, the total contribution of the three-dimensional model reached 90.118%, which means the information of original samples could be reliably explained by the established model (>85%). 19 In addition, the results clarified that RMOC and GMOC from different regions could be quickly identified by the Heracles NEO e-nose. This phenomenon was in line with the PCA results, which confirmed the results of PCA further.…”

“…Electronic nose (e-nose) technology, which can digitize the empirical odor expression, has been widely used in food industry and introduced into the field of TCM to evaluate product quality rapidly and objectively. [19][20][21][22] Combined with gas chromatography (GC) and e-nose technology, 23,24 the Heracles NEO ultra-fast gas phase electronic nose (Heracles NEO e-nose) is an advanced olfactive tool that can be used to separate and identify the volatile compounds in TCMs. The chromatographic peaks obtained by GC are regarded as markers which can be used to obtain overall information about volatile constituents (also known as fingerprinting).…”

Variations in volatile flavour compounds in Crataegi fructus roasting revealed by E-nose and HS-GC-MS

“…The odour changes, which are considered an intrinsic property of the fruit, indicates a change in its internal components. Previously, we established an odour detection method for CF based on the E-nose and identified differently processed CFs for the first time ( 22 ). Nevertheless, it only focused on the qualitative odour of the final products, as most of the related literature, and the detailed changes in volatile flavour substances remain unknown.…”

A Novel Method for Quality Evaluation of Gardeniae fructus Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions

“…A growing number of researchers focus on the correlation between sensory features and chemical components, but research on single appearance signature are relatively common; for example, main active ingredients and quantitative color values were important bases for the quality evaluation of Gentianae macrophyllae radix with different drying methods [ 4 ]. The quality of Corni Fructus was closely related to its color, so it can be identified and graded by exterior color [ 5 ]. The color values and chemical components served as the criteria for quality evaluation and processing of the end-point determination of rhubarb charcoal [ 6 ].…”