Rapid assessment of traditional Chinese condiment of chicken essence by portable NIRS and Raman modeling

Abstract

As a commonly used complex condiment in daily cooking, the chicken essence occupies a large proportion of the condiment market in China. However, in recent years, quality issues with condiments, including chicken essence, have negatively impacted the economic interests of both the market and consumers. Thus, in this study, two types of portable near infrared spectrometer (NIRS) and one portable Raman spectrometer were used to establish the quantitative model of disodium 5′-ribonucleotide (IMP+GMP) in chicken essence powder. Results showed that the three portable spectrometers can successfully realize the quantification of the key component in chicken essence; the Rc2 and Rp2 of the established PLS model of handheld NIR spectroscopy was 0.9527 and 0.9455, respectively. The RPD value reached 4.2328, indicating the model exhibits a satisfactory predictability. The optimized Raman model also performed well with an RPD value of 3.6571. The successful rapid detection of the quality component of chicken essence can further explore the potential of miniature molecular spectroscopy in non-destructive detection of other complex powdered condiments.