Characterization of smell and taste of pungent-taste herbs based on electronic nose and electronic tongue / 中草药

ABSTRACT

Objective: To characterize the smell and taste of pungent-taste herbs, material group, and simplex components by using the electronic nose and electronic tongue, and establish the method of material basis of pungent-taste herbs. Methods: Five pungent-taste herbs, material group, and simplex components were chosen as samples, and measuring by electronic nose and electronic tongue. The data collected with the tongue was evaluated with principal component analysis (PCA). Results: In the PCA consequence of electronic nose, different samples were obviously distinguished, and discrimination index was 98. The samples with visibly pungent-taste composition were clustered. In the PCA consequence of electronic tongue, the different taste sample had a different position. Conclusion: Electronic nose and electronic tongue are capable of discriminating between samples, which could character the smell and taste of material group with PCA and function.