Evaluation For Flavor Of Lycium Ruthenicum Murr. By Electronic Nose And Electronic Tongue

In this test,Lycium ruthenicum Murr.was used as the raw material,and electronic nose and electronic tongue detection were performed using different treatment methods.Through the detection of Lycium ruthenicum Murr.flavor electronic nose and electronic tongue from different places,Lycium ruthenicum Murr.flavor electronic nose and electronic tongue detection from different cultivation environment,Lycium ruthenicum Murr.flavor electronic nose and electronic tongue detection from different drying method,and electronic nose and electronic tongue for sample analysis and characterization The test provides a theoretical basis for the Lycium ruthenicum Murr.quality classification and flavor quality evaluation.The electronic nose and electronic tongue detection of Lycium ruthenicum Murr.flavor in different producing areas was detected by Lycium ruthenicum Murr.in Gansu,Qinghai and Xinjiang.The peak shape of the gas chromatographic spectrum of Lycium ruthenicum Murr.in Qinghai was similar to that of Xinjiang Lycium ruthenicum Murr.The peak shape of the gas chromatographic spectrum of Lycium ruthenicum Murr.in Gansu was different.The characteristic odor of Lycium ruthenicum Murr.in Gansu is the least,and the characteristics of Lycium ruthenicum Murr.in Xinjiang and Qinghai are more.Principal component analysis and discriminant analysis can identify and distinguish Lycium ruthenicum Murr.from different regions.Soft independent modeling does not completely distinguish Lycium ruthenicum Murr.from three different origins.Xinjiang and Qinghai Lycium ruthenicum Murr.have increased methyl butyral content compared with Gansu Lycium ruthenicum Murr.This substance has a strong almond odor and can be used to identify the characteristics of Gansu Lycium ruthenicum Murr.Qinghai Lycium ruthenicum Murr.contains the characteristic volatile substance 3-hexanone,and the grapefruit odor of this substance can be used for identification.Xinjiang Lycium ruthenicum Murr.contains the characteristic volatile substance acetoin,which has a characteristic butter coffee flavor that can be used for identification.For the wild and artificially grown Lycium ruthenicum Murr.flavor electronic nose and electronic tongue detection,the wild Lycium ruthenicum Murr.is similar to the artificially implanted Lycium ruthenicum Murr.gas chromatographic peak shape,and there is a significant difference when the retention time is 30~40 seconds.Qinghai wild Lycium ruthenicum Murr.has more odor components,while Qinghai artificial Lycium ruthenicum Murr.has less odor.Principal component analysis,discriminant factor analysis,and soft independent modeling can be used to identify and distinguish Lycium ruthenicum Murr.in different cultivation modes.The identification ability of discriminant factor analysis is the highest,reaching 100%.The characteristic volatile odor of wild Lycium ruthenicum Murr.in Qinghai is chocolate,leeks and spicy,indicating that wild Lycium ruthenicum Murr.has a strong pungent odor.The characteristic volatile odor of Lycium ruthenicum Murr.is artificially planted in Qinghai,similar to the fruit odor of oak,fruit and pineapple.It shows that the artificially planted Lycium ruthenicum Murr.has a stronger fruity aroma.For the Lycium ruthenicum Murr.flavor electronic nose and electronic tongue detection of different drying conditions,the supercritical drying Lycium ruthenicum Murr.is similar to the drying and drying Lycium ruthenicum Murr.gas chromatographic peak shape,and there is a significant difference when the retention time is 30-50 seconds.Supercritical drying of Lycium ruthenicum Murr.has more odor components,while drying and drying Lycium ruthenicum Murr.has less odor.Principal component analysis,discriminant factor analysis,and soft independent modeling can be used to identify and distinguish Lycium ruthenicum Murr.in different drying methods.The discriminant factor analysis has the highest recognition ability,reaching 100%.The supercritical drying method can maintain the Lycium ruthenicum Murr.volatile substance type to the utmost extent,and the rich ester compound provides the fruit odor for the supercritical drying Lycium ruthenicum Murr.Drying and drying leads to excessive destruction of odor molecules in Lycium ruthenicum Murr.,resulting in a decrease in odor molecules,and a creamy,coffee-like flavor rather than a fruity scent.