Identification of Different Steaming Degrees of Panax quinquefolius L. Based on GC‐IMS Combined With Machine Learning

Rapid Communications in Mass Spectrometry, Год журнала: 2025, Номер 39(8)

Опубликована: Янв. 20, 2025

Panax quinquefolius L. (PQ), a commonly used traditional Chinese medicine and food, is usually processed into various products, including white PQ, red PQ (two- or three-time steamed PQ), black (nine-time PQ). Previous studies demonstrated that volatile components (VOCs) were the important active substances of which had antibacterial, antiviral, anti-leukemia activities. However, most research focused on ginsenosides, few PQ. This study gas chromatography-ion mobility spectrometry to analyze variation VOCs in during steaming process. Further, machine learning algorithms quickly identify degrees samples. A total 58 identified, 20 featured with significant changes content screened, 2-methylundecanal, n-propanol, n-octanol. Based these components, six predict samples different degrees. Among them, naive Bayes (NB) linear discriminant analysis (LDA) exhibited good predictive performance, demonstrating potential application. provided reference for understanding offered simple, rapid, low-cost method distinguishing

Язык: Английский

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Exploration of Simulated Human Olfactory System and Its Integration With Machine Learning Algorithms for Food Quality Assessment: A Review

Trends in Food Science & Technology, Год журнала: 2025, Номер unknown, С. 104977 - 104977

Опубликована: Март 1, 2025

Язык: Английский

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Metagenomic insights into the microorganisms responsible for producing amino acid nitrogen during sufu fermentation

Food Chemistry, Год журнала: 2025, Номер 487, С. 144763 - 144763

Опубликована: Май 18, 2025

Язык: Английский

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Impact of Drying-Induced Structural Modifications on Flavor Release of Star Anise During Boiling

Foods, Год журнала: 2025, Номер 14(10), С. 1802 - 1802

Опубликована: Май 19, 2025

Star anise, a traditional seasoning, plays significant role in influencing consumer preferences through its flavor release during cooking. This study examines how drying techniques—hot air (HAD), heat pump (HPD), Far-infrared (FIRD), and microwave vacuum (MVD)—affect the visual appearance of star anise. Among these techniques, HAD required longest time (20.5 h) had highest fracture rate (11.97%), while MVD achieved shortest (70 min) FIRD lowest (9.84%). Color analysis dried anise fruits revealed no differences among HAD, HPD, (p* > 0.05), but resulted poorer color quality. Following boiling, 26 aroma compounds were identified, with trans-anethole anisic aldehyde being most prominent. Compared to other HPD exhibited volatile oil content levels after Overall, produces superior quality enhanced cooking, making it more suitable option for large-scale drying.

Язык: Английский

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Machine learning combined with sensory evaluation and multi-sensor technology to evaluate the overall quality of commercial soybean paste in China

Journal of Future Foods, Год журнала: 2025, Номер unknown

Опубликована: Май 1, 2025

Язык: Английский

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An electronic nose combined with qualitative-quantitative two-stage hybrid modeling for microbial quantitative prediction in automotive air conditioners

Sensors and Actuators B Chemical, Год журнала: 2024, Номер unknown, С. 137083 - 137083

Опубликована: Дек. 1, 2024

Язык: Английский

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Optimization and characterization of apple essence microencapsulation utilizing β-cyclodextrin/gum arabic/montmorillonite for fresh-cut apple preservation

Food Chemistry, Год журнала: 2024, Номер unknown, С. 142732 - 142732

Опубликована: Дек. 1, 2024

Язык: Английский

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