卡西亚
肉桂
香料
质量(理念)
计算机科学
肉桂醛
生化工程
残余物
功能(生物学)
数学
生物系统
工艺工程
环境科学
化学
生物
算法
工程类
医学
物理
催化作用
量子力学
病理
中医药
替代医学
生物化学
电气工程
进化生物学
作者
Ziwei Zou,Bingjian Guo,Yue Guo,Xiaolong Ma,Sanshan Luo,Linlin Feng,Ziping Pan,Lijun Deng,Shihan Pan,Jinbin Wei,Zhiheng Su
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-12-06
卷期号:439: 138142-138142
被引量:10
标识
DOI:10.1016/j.foodchem.2023.138142
摘要
Spices have long been popular worldwide. Besides serving as aromatic and flavorful food and cooking ingredients, many spices exhibit notable bioactivity. Quality evaluation methods are essential for ensuring the quality and flavor of spices. However, existing methods typically focus on the content of particular components or certain aspects of bioactivity. For a systematic evaluation of spice quality, we herein propose a comprehensive "quality-quantity-activity" approach based on portable near-infrared spectrometer and membership function analysis. Cinnamomum cassia was used as a representative example to illustrate this approach. Near-infrared spectroscopy and chemometric methods were combined to predict the geographical origin, cinnamaldehyde content, ash content, antioxidant activity, and integrated membership function value. All the optimal prediction models displayed good predictive ability (correlation coefficient of prediction > 0.9, residual predictive deviation > 2.1). The proposed approach can provide a valuable reference for the rapid and comprehensive quality evaluation of spices.
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