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Food Chem

Title:		"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"
Author(s):		Li X; Yang Y; Zhu Y; Ben A; Qi J;
Address:		"Jiangsu Key Laboratory of TCM Evaluation and Translational Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, PR China. Nanjing XiaoZhuang University, College of Food Science, Nanjing Key Laboratory of Quality and Safety of Agricultural Products, PR China. Electronic address: balnxy@163.com. Jiangsu Key Laboratory of TCM Evaluation and Translational Research, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 211198, PR China. Electronic address: qijin2006@163.com"
Journal Title:		Food Chem
Year:		2022
Volume:		20220221
Issue:
Page Number:		132519 -
DOI:		10.1016/j.foodchem.2022.132519
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"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 molecular 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, respectively. Our studies showed that beta-myrcene, limonene, beta-trans-Ocimene, gamma-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 analysis and partial least squares regression. Our study provides further insight for quality evaluation of Xinhui tangerine peel"
Keywords:		Chemometrics *Electronic Nose Odorants/analysis Taste Tongue/chemistry *Volatile Organic Compounds/analysis E-nose E-tongue Flavor compounds Xinhui tangerine peel;
Notes:		"MedlineLi, Xinqi Yang, Yahui Zhu, Yitian Ben, Ailing Qi, Jin eng England 2022/02/28 Food Chem. 2022 Aug 1; 384:132519. doi: 10.1016/j.foodchem.2022.132519. Epub 2022 Feb 21"