On August 1, 2022, Li, Xinqi; Yang, Yahui; Zhu, Yitian; Ben, Ailing; Qi, Jin published an article.Formula: C9H11NO2 The title of the article was A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics. And the article contained the following:
A rapid strategy for discriminating Quanzhi (QZ) and Bozhi (BZ) of different cultivation of Xinhui tangerine peel was established by combining electronic nose, electronic tongue and chemometrics, which can be used as tool in the market to identify food fraud. 30 volatiles and 34 low mol. weight compounds of characteristic fingerprints of Xinhui tangerine peel of 108 samples were identified using GC-MS and UHPLC-Q-TOF-MS. Key compounds of BZ and QZ were screened and further compared by chemometrics. We discriminated odor and taste of BZ and QZ using electronic nose and electronic tongue, resp. Our studies showed that β-myrcene, limonene, β-trans-Ocimene, γ-terpinene and terpinolene, etc, were screened the chief volatile flavor compounds by Spearman′s rank correlation. Hydroxymethyl furfural, hesperitin, nobiletin and tangeretin, etc, were screened the key taste flavor compounds based gray relational anal. and partial least squares regression. Our study provides further insight for quality evaluation of Xinhui tangerine peel. The experimental process involved the reaction of Methyl N-Methylanthranilate(cas: 85-91-6).Formula: C9H11NO2
The Article related to screening odor taste flavor compound xinhui tangerine peel chemometrics, chemometrics, e-nose, e-tongue, flavor compounds, xinhui tangerine peel, Placeholder for records without volume info and other aspects.Formula: C9H11NO2
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