Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques
Abstract
:1. Introduction
2. Results
2.1. Discriminant Analysis Based on Color
2.2. Discriminant Analysis Based on Smells
2.2.1. Response Curves of Electronic Nose
2.2.2. PCA Analysis
2.2.3. Evaluation of Geographic Origin
2.3. Discriminant Analysis Based on Tastes
2.3.1. Profiles of Tastes
2.3.2. Evaluation of Geographic Origin
3. Discussion
4. Experimental Section
4.1. Plant Materials
4.2. Pericarp Color Analysis
4.3. Powder Color Analysis
4.4. Smell Analysis
4.5. Taste Analysis
4.6. Multivariate Data Processing
5. Conclusions
Author Contributions
Acknowledgments
Conflicts of Interest
References
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Sample Availability: Not available. |
Samples | Pericarp | Powder | ||||
---|---|---|---|---|---|---|
R | G | B | L * | a * | b * | |
HC | 93.9 ± 2.7 ab | 63.7 ± 3.1 b | 58.8 ± 1.9 a | 30.4 ± 4.4 b | 16.5 ± 0.6 a | 22.4 ± 1.3 b |
HY | 81.9 ± 4.6 b | 59.9 ± 2.3 b | 58.4 ± 1.8 a | 37.2 ± 4.3 ab | 15.3 ± 0.6 ab | 26.1 ± 1.4 b |
MX | 85.9 ± 3.9 b | 63.7 ± 4.7 b | 63.9 ± 4.0 a | 37.9 ± 4.5 ab | 16.9 ± 0.5 a | 22.8 ± 1.3 b |
RC | 104.6 ± 4.3 a | 77.7 ± 4.7 a | 62.6 ± 2.9 a | 46.2 ± 5.6 a | 13.7 ± 0.5 b | 34.7 ± 3.3 a |
WD | 88.9 ± 6.5 b | 63.7 ± 3.3 b | 62.3 ± 2.2 a | 44.1 ± 6.5 ab | 14.5 ± 0.9 b | 27.0 ± 3.4 b |
Groups | Number of Samples | LDA | ANN | SVM | ||||||
---|---|---|---|---|---|---|---|---|---|---|
RBF | Linear | |||||||||
Training Set | Test Set | AC-tr (%) | AC-te (%) | AC-tr (%) | AC-te (%) | AC-tr (%) | AC-te (%) | AC-tr (%) | AC-te (%) | |
Pericarp color | ||||||||||
HC | 7 | 4 | 85.7 | 100 | 100 | 100 | 71.4 | 100 | 85.7 | 100 |
HY | 6 | 2 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
MX | 6 | 2 | 66.7 | 50 | 83.3 | 100 | 66.7 | 100 | 66.7 | 100 |
RC | 8 | 4 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
WD | 6 | 3 | 66.7 | 66.7 | 83.3 | 33.3 | 50 | 66.7 | 33.3 | 66.7 |
total | 84.8 | 86.7 | 93.9 | 86.7 | 78.8 | 93.3 | 78.8 | 93.3 | ||
Powder color | ||||||||||
HC | 7 | 4 | 42.9 | 100 | 100 | 100 | 57.1 | 100 | 57.1 | 100 |
HY | 6 | 2 | 57.1 | 100 | 100 | 50 | 100 | 100 | 83.3 | 100 |
MX | 6 | 2 | 100 | 100 | 100 | 100 | 66.7 | 100 | 50 | 100 |
RC | 8 | 4 | 100 | 75 | 100 | 100 | 100 | 100 | 100 | 100 |
WD | 6 | 3 | 83.3 | 66.7 | 100 | 100 | 83.3 | 66.7 | 83.3 | 66.7 |
total | 69.7 | 86.7 | 100 | 93.3 | 78.8 | 93.3 | 69.7 | 93.3 |
Samples | Number | LDA (%) | ANN (%) | SVM | ||
---|---|---|---|---|---|---|
RBF (%) | Linear (%) | |||||
Training set | HC | 7 | 100 | 100 | 100 | 100 |
HY | 6 | 83.3 | 83.3 | 66.7 | 50 | |
MX | 6 | 100 | 100 | 100 | 100 | |
RC | 8 | 100 | 100 | 100 | 100 | |
WD | 6 | 100 | 100 | 100 | 100 | |
total | 97 | 97 | 87.9 | 90.9 | ||
Test set | HC | 4 | 100 | 100 | 100 | 100 |
HY | 2 | 100 | 100 | 50 | 100 | |
MX | 2 | 100 | 100 | 100 | 100 | |
RC | 4 | 75 | 75 | 100 | 100 | |
WD | 3 | 100 | 100 | 100 | 100 | |
total | 93.3 | 93.3 | 93.3 | 100 |
Groups | Number of Samples | LDA (%) | ANN (%) | SVM RBF (%) | SVM Linear (%) | |||||
---|---|---|---|---|---|---|---|---|---|---|
Training Set | Test Set | Training Set | Test Set | Training Set | Test Set | Training Set | Test Set | Training Set | Test Set | |
HC | 7 | 4 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
HY | 6 | 2 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
MX | 6 | 2 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
RC | 8 | 4 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
WD | 6 | 3 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
Sample | Number of Samples | Longitude (E) | Latitude (N) | Climate Type | Agrotype |
---|---|---|---|---|---|
HC | 11 | E110°7′–110°37′ | N35°18′–35°52′ | Warm temperate continental monsoon | brown |
HY | 8 | E102°16′–103°00′ | N29°05′–29°43′ | Subtropical humid monsoon | yellow brown |
MX | 8 | E102°56′–104°10′ | N31°25′–32°16′ | Subtropical monsoon | dark brown |
RC | 12 | E110°36′–110°42′ | N34°36′–34°48′ | Warm sub-humid continental | cinnamon |
WD | 9 | E104°34′–105°38′ | N32°47′–33°42′ | north subtropical semi-humid | yellow brown |
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Yin, X.; Xu, X.; Zhang, Q.; Xu, J. Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques. Molecules 2018, 23, 1001. https://doi.org/10.3390/molecules23051001
Yin X, Xu X, Zhang Q, Xu J. Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques. Molecules. 2018; 23(5):1001. https://doi.org/10.3390/molecules23051001
Chicago/Turabian StyleYin, Xiangqian, Xiaoxue Xu, Qiang Zhang, and Jianguo Xu. 2018. "Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques" Molecules 23, no. 5: 1001. https://doi.org/10.3390/molecules23051001