Taste characteristics based quantitative and qualitative evaluation of ginseng adulteration. (5th September 2014)

• Record Type: Journal Article
• Authors: Cui, Shaoqing; Yang, Liangcheng; Wang, Jun; Wang, Xinlei
• Is Part Of: Journal of the science of food and agriculture. Volume 95:Number 7(2015:May 15)
• Page Start: 1535
• Page End: 1543
• Publication Date: 2014-09-05
• Subjects: Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.6858
• Languages: English
• ISSNs: 0022-5142

Abstract

<abstract abstract-type="main" id="jsfa6858-abs-0001"> <title>Abstract</title> <sec id="jsfa6858-sec-0001" sec-type="section"> <title>BACKGROUND</title> <p id="jsfa6858-para-0001">Adulteration of American ginseng with Asian ginseng is common and has caused much damage to customers. Panel evaluation is commonly used to determine their differences, but it is subjective. Chemical instruments are used to identify critical compounds but they are time‐consuming and expensive. Therefore, a fast, accurate and convenient method is required. A taste sensing system, combining both advantages of the above two technologies, provides a novel potential technology for determining ginseng adulteration. The aim is to build appropriate models to distinguish and predict ginseng adulteration by using taste characteristics.</p> </sec> <sec id="jsfa6858-sec-0002" sec-type="section"> <title>RESULTS</title> <p id="jsfa6858-para-0002">It was found that ginsenoside contents decreased linearly (<italic>R</italic><sup>2</sup> = 0.92) with mixed ratios. A bioplot of principal component analysis showed a good performance in classing samples with the first two principal components reaching 89.7%, and it was noted that it was the bitterness, astringency, aftertaste of bitterness and astringency, and saltiness leading the successful determination. After factor screening, bitterness, astringency, aftertaste of bitterness and saltiness were employed to build latent models. Tastes of bitterness, astringency and aftertaste bitterness were demonstrated to be most effective in predicting adulteration ratio, mean while, bitterness and aftertaste bitterness turned out to be most effective in ginsenoside content prediction.</p> </sec> <sec id="jsfa6858-sec-0003" sec-type="section"> <title>CONCLUSION</title> <p id="jsfa6858-para-0003">Taste characteristics of adulterated ginsengs, considered as taste fingerprint, can provide novel guidance for determining the adulteration of American and Asian ginseng. © 2014 Society of Chemical Industry</p> </sec> </abstract>