An integrated approach for discrimination of Magnoliae officinalis cortex before and after being processed by ginger juice combining LC/MS, GC/MS, intelligent sensors, and chemometrics.

Li YangZhenzhen XueZhiyong LiJiaqi LiBin Yang

Published in: Phytochemical analysis : PCA (2024)

Samples of MOC and MOCG can be discriminated not only by the digitalized data of color, taste, and scent detected by intelligent sensors but also by chemical information obtained from LC/MS and GC/MS using chemometrics. The variations in sensory characters and chemical compounds between MOC and MOCG partially resulted from the Maillard reaction products and the oxidation of some compounds in the stir-frying process.

Keyphrases

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