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.

Xinqi Li, Yahui Yang, Yitian Zhu, Ailing Ben, Jin Qi

Food chemistry 2022 Aug 01

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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 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 analysis and partial least squares regression. Our study provides further insight for quality evaluation of Xinhui tangerine peel. Copyright © 2022 Elsevier Ltd. All rights reserved.

Citation

Xinqi Li, Yahui Yang, Yitian Zhu, Ailing Ben, Jin Qi. 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. Food chemistry. 2022 Aug 01;384:132519