Tianzhuo Cao

Anhui University of Traditional Chinese Medicine

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Xiaoya Hai

Anhui University of Traditional Chinese Medicine

Lihua Xing

Anhui University of Traditional Chinese Medicine

Rongchun Han

Anhui University of Traditional Chinese Medicine

Mengjin Wang

Anhui University of Traditional Chinese Medicine

Nianjun Yu

Anhui University of Traditional Chinese Medicine

An Zhou

Anhui University of Traditional Chinese Medicine

Jiayi Hu

Anhui University of Traditional Chinese Medicine

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Anhui University of Traditional Chinese Medicine

Ocean University of China

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Chiba University

Liaoning University of Traditional Chinese Medicine

Liaoning University

Kiel University

Zhejiang University

First Affiliated Hospital Zhejiang University

Hefei University of Technology

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Quality Evaluation of Polygonatum cyrtonema Hua Based on UPLC-Q-Exactive Orbitrap MS and Electronic Sensory Techniques with Different Numbers of Steaming Cycles

Foods (2024)

Mengjin Wang Jiayi Hu Xiaoya Hai Tianzhuo Cao An Zhou

In this study, electronic sensory techniques were employed to comprehensively evaluate the organoleptic quality, chemical composition and content change rules for Polygonatum cyrtonema Hua (PCH) during the steaming process. The results were subjected to hierarchical cluster analysis (HCA), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). These analyses revealed, from a sensory product perspective, overall differences in colour, odour and taste among the samples of PCH with different numbers of steaming cycles. Using the UPLC-Q-Exactive Orbitrap MS technique, 64 chemical components, including polysaccharides, organic acids, saponins and amino acids were detected in PCH before and after steaming. The sensory traits were then correlated with the chemical composition. From the perspectives of sensory traits, chemical composition, and multi-component index content, it was preliminarily deduced that carrying out five cycles of steaming and sun-drying was optimal, providing evidence for the quality evaluation of PCH during the steaming process.

Steaming

Orbitrap

Organoleptic

Electronic tongue

Sensory Analysis

10.3390/foods13101586

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