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

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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Bibliographic Details
Main Authors:	Yinghao Zheng, Yun Wang, Qing Zhang, Weihong Liu, Kai Li, Mengyu Xia, Zhe Jia, Cun Zhang
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Series:	Molecules
Subjects:	<i>Gardeniae fructus</i> Praeparatus quality assessment electronic eye electronic nose electronic tongue correlation analysis
Online Access:	https://www.mdpi.com/1420-3049/27/11/3369

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