Determination of Ginseng with Different Ages Using a Taste-Sensing System
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Inthemedicinalherbmarket,adulterationofginsengatdifferentagesiscommonlyobserved,whichharmsthehealthofconsumers.Changesinthetastepropertiesofginsengatdifferentageswereinvestigatedusinganintelligenttaste-sensingsystemwithartificiallipid-basedmembranesensorsandanultravioletspectrophotometer.Itwasfoundthattheginsenosidecontentincreasedlinearlywithincreasingage,withthedeterminationcoefficient(R2)reaching0.951.Resultsfromthetaste-sensingsystemprovidedrichinformationforthetestedginsengsamples.Theradarcurveoftastevalueindicatedthatginsengsamplesofdifferentagesshowedvarioustastecharacteristicsandsomecertaintendencies.Alinearcorrelationwasestablishedbetweenginsengageandthetastevaluesofsourness,saltiness,andumami,withthedeterminationcoefficients(R2)being0.941,0.943,and0.974respectively.Tastedatawereanalyzedusingprincipalcomponentanalysis(PCA)anddiscriminantfunctionanalysis(DFA).AdifferencewasobtainedamonggroupswiththefirsttwoPCsreaching92.25%.WhileinDFAasignificantdifferencewasobservedwiththefirsttwofunctionscoresreaching99.4%.Fromtheviewpointofsensorresponse,theresponsesoftheumamisensorAAE,saltinesssensorCTO,andsournesssensorCAOincreasedoverthefirst30s,whilethoseofthebitternesssensorCOOandastringencysensorAE1decreasedandremainedatmaximuminthenegativevaluecontinuously,whichprovidedadditionalinformationforthedeterminationofginsengsamplesatdifferentages.Onthebasisofintegratedandspecialtasteinformation,theginsenggrowingyearmightbeidentifiedfromthetasteevaluationangles.Aflowchartforfurtherresearchonthetastefeatureswassuggested.Thisstudyintimatedpossibleindexesfordeterminingadulterationofginsengatdifferentagesbyusinganintelligenttaste-sensingsystem.
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