Abstract
The importance of monitoring key aroma compounds as food characteristics to solve sample classification and authentication is increasing. The rhizome of Polygonatum sibiricum (PR, Huangjing in Chinese) has great potential to serve as an ingredient of functional foods owing to its tonic effect and flavor properties. In this study, we aimed to characterize and classify PR samples obtained from different processing levels through their volatile profiles and flavor properties by using electronic nose, electronic tongue, and headspace gas chromatography-mass spectrometry. Nine flavor indicators (four odor indicators and five taste indicators) had a strong influence on the classification ability, and a total of 54 volatile compounds were identified in all samples. The traditional Chinese processing method significantly decreased the contents of aldehydes and alkanes, while more ketones, nitrogen heterocycles, alcohols, terpenoids, sulfides, and furans/pyrans were generated in the processing cycle. The results confirmed the potential applicability of volatile profiles and flavor properties for classification of PR samples, and this study provided new insights for determining the processing level in food and pharmaceutical industries based on samples with specific flavor characteristics.
Highlights
In recent years, there has been a growing interest in the medicinal and edible plants as functional foods and health-promoting dietary supplements with remarkable market value
The results showed that the signal intensities of E–nose sensors had significant and positive c2o.8r.reHlaCtAionofstwheitFhusthioen aDbautnasdeat nofcepsHo, fE–mN-corsee,soEl,Tfounrgfuuer,aal,n2d-GfuCra-MnmS ethanol, and 5-methylfurfuAralC, wluhstiechr aindaliycasitsedwtahsapt eEr–fnoormseesdenbsyoursiwngertehseebnestiwtiveento-gfruoruapnsdleinrikvaagteivmeseathnoddpahnednthoelicsqcuoamrepdouEnudcsli.dIenacnodmipstaarniscoent,oththeeinfutesnedsitdieastaosfeEt –conmospersiisgendaolsf wpHer,eEn–engoastei,vEel–ytocnogrruee, laanteddHwS-iGthC-tMheS dabautan. dTahnecdesenodfrohgerxaamn,asl,ho2w-hnepintaFniognuere, 110-o, icntednic-a3t-eosl,thaantdth2e-preelnatiyolnfushraipns
Volatile profiles and flavor properties of PR samples prepared through traditional processing methods were characterized by E–nose, E–tongue, and HS-gas chromatography-mass spectroscopy (GC-MS)
Summary
There has been a growing interest in the medicinal and edible plants as functional foods and health-promoting dietary supplements with remarkable market value. As compared with RPR, 15 compounds were newly produced in processed samples (shown in Table S7), including 6 furans (2,5-dimethylfuran, furfural, 2,5-furandione, 2-furanmethanol, 2-ethyl-5-methylfuran, and 5-methylfurfural), 3 terpenoids (geraniol, (+)-alpha-muurolene, and beta-caryophyllene), 2 phenols (m-cresol and butylated hydroxytoluene), 1 ketone (cyclohexanone), 1 aldehyde (2-ethyl-2-hexenal), 1 nitrogen heterocycles (1,4-dimethylpyrazole), and 1 sulfide (dimethyl trisulfide). These data were in accordance with data presented in the literature [34,35,36]. PPrriinncciippaall ccoommppoonneenntt aannaallyyssiiss PPCCAAbbiipplloottssffoorr1100ddiiffffeerreennttpprroocceesssseeddPPRRssaammpplelessbbaasseeddon GonCG-MCS-MdaStad:a(tAa:)(SAc)oSrecoprleotp;l(oBt;) (lBoa) dloinadgipnlgotp.lot
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