Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder

Zheng, Tian; Chen, Huiyun; Yu, Yuanguo; Wang, Pan; Li, Yongxin; Chen, Gang; Si, Jinping; Yang, Huqing

doi:10.1016/j.fochx.2024.101370

Cited by 2 publications

(1 citation statement)

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“…The assessment panel results returned higher scores after the fifth cycle of steaming. Combining these results with those of the electronic senses from a sensory quality evaluation standpoint, the Five Steaming Five Sun-drying method successfully achieved the steaming objective [80].…”

Section: Discussionmentioning

confidence: 95%

Quality Evaluation of Polygonatum cyrtonema Hua Based on UPLC-Q-Exactive Orbitrap MS and Electronic Sensory Techniques with Different Numbers of Steaming Cycles

Wang,

Hu,

Hai

et al. 2024

Foods

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In this study, electronic sensory techniques were employed to comprehensively evaluate the organoleptic quality, chemical composition and content change rules for Polygonatum cyrtonema Hua (PCH) during the steaming process. The results were subjected to hierarchical cluster analysis (HCA), principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). These analyses revealed, from a sensory product perspective, overall differences in colour, odour and taste among the samples of PCH with different numbers of steaming cycles. Using the UPLC-Q-Exactive Orbitrap MS technique, 64 chemical components, including polysaccharides, organic acids, saponins and amino acids were detected in PCH before and after steaming. The sensory traits were then correlated with the chemical composition. From the perspectives of sensory traits, chemical composition, and multi-component index content, it was preliminarily deduced that carrying out five cycles of steaming and sun-drying was optimal, providing evidence for the quality evaluation of PCH during the steaming process.

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Section: Discussionmentioning

confidence: 95%