A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions
The intrinsic chemical components and sensory characteristics of <i>Gardeniae fructus</i> Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/27/11/3369 |
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| author | Yinghao Zheng Yun Wang Qing Zhang Weihong Liu Kai Li Mengyu Xia Zhe Jia Cun Zhang |
| author_facet | Yinghao Zheng Yun Wang Qing Zhang Weihong Liu Kai Li Mengyu Xia Zhe Jia Cun Zhang |
| author_sort | Yinghao Zheng |
| collection | DOAJ |
| description | The intrinsic chemical components and sensory characteristics of <i>Gardeniae fructus</i> Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP’s sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs. |
| first_indexed | 2024-03-10T01:05:36Z |
| format | Article |
| id | doaj.art-96602395e3fd47d7a3c00a2065b2a160 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T01:05:36Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-96602395e3fd47d7a3c00a2065b2a1602023-11-23T14:27:39ZengMDPI AGMolecules1420-30492022-05-012711336910.3390/molecules27113369A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical CompositionsYinghao Zheng0Yun Wang1Qing Zhang2Weihong Liu3Kai Li4Mengyu Xia5Zhe Jia6Cun Zhang7Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaThe First Affiliated Hospital of Henan University of Traditional Chinese Medicine, Zhengzhou 450046, ChinaCollege of Pharmacy, Henan University of Chinese Medicine, Zhengzhou 450046, ChinaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaInstitute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijing 100700, ChinaThe intrinsic chemical components and sensory characteristics of <i>Gardeniae fructus</i> Praeparatus (GFP) directly reflect its quality and subsequently, affect its clinical curative effect. However, there is little research on the correlation between the appearance traits and chemical compositions of GFP during heat processing. In this study, the major components of five typical processed decoction pieces of GFP were determined. With the deepening of processing, the contents of geniposidic acid and 5-HMF gradually increased, while the contents of deacetyl-asperulosidic acid methyl ester, gardenoside, and two pigments declined. Moreover, the electronic eye, electronic tongue, and electronic nose were applied to quantify GFP’s sensory properties. It was found that the chroma values showed a downward trend during the processing of GFP. The results of odor showed that ammonia, alkenes, hydrogen, and aromatic compounds were the material base for aroma characteristics. Complex bitterness in GF was more obvious than that in other GFP processed products. Furthermore, one mathematical model was established to evaluate the correlation between the sensory characteristics and chemical composition of GFP during five different stages. A cluster analysis and neural network analysis contributed to recognizing the processing stage of GFP. This study provided an alternative method for the exterior and interior correlation-based quality evaluation of herbs.https://www.mdpi.com/1420-3049/27/11/3369<i>Gardeniae fructus</i> Praeparatusquality assessmentelectronic eyeelectronic noseelectronic tonguecorrelation analysis |
| spellingShingle | Yinghao Zheng Yun Wang Qing Zhang Weihong Liu Kai Li Mengyu Xia Zhe Jia Cun Zhang A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions Molecules <i>Gardeniae fructus</i> Praeparatus quality assessment electronic eye electronic nose electronic tongue correlation analysis |
| title | A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions |
| title_full | A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions |
| title_fullStr | A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions |
| title_full_unstemmed | A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions |
| title_short | A Novel Method for Quality Evaluation of <i>Gardeniae fructus</i> Praeparatus during Heat Processing Based on Sensory Characteristics and Chemical Compositions |
| title_sort | novel method for quality evaluation of i gardeniae fructus i praeparatus during heat processing based on sensory characteristics and chemical compositions |
| topic | <i>Gardeniae fructus</i> Praeparatus quality assessment electronic eye electronic nose electronic tongue correlation analysis |
| url | https://www.mdpi.com/1420-3049/27/11/3369 |
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