Characterization, Classification, and Authentication of Polygonatum sibiricum Samples by Volatile Profiles and Flavor Properties.

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 process

SUBMITTER: Cheng X 

PROVIDER: S-EPMC8746527 | biostudies-literature | 2021 Dec

REPOSITORIES: biostudies-literature