Application of Electronic Nose and Electronic Tongue Technology in Flavor Identification of Rhus chinensis Honey
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Abstract:
In order to realize rapid identification of Rhuschinensis honey from different regions, the Rhuschinensis honey from 12 different regions in Guizhou province was tested by the PEN3 electronic nose system of AIRSENSE in Germany and the taste analysis system of INSENT in Japan. Principal component analysis (PCA), linear discriminant analysis (LDA) and Loadings analysis were used to identify Rhuschinensis honey from different producing areas in terms of smell and taste. In the electronic nose PCA analysis and LDA analysis, the contribution rates of the first and second main components of Rhuschinensis honey from different regions were 99.90% and 87.05%, respectively. Loadings analysis found that the odor differences were mainly from inorganic sulfides, nitrogen oxides, organic sulfides, alcohols, ethers, aldehydes, ketones, etc. The sum of contribution rates of the first and second principal components was 99.35% in electronic tongue PCA analysis. According to the dispersion degree of radar map, there were significant differences in sour, sweet and bitter taste of Rhuschinensis honey in different regions. Both the electronic nose and the electronic tongue technology can distinguish Rhuschinensis honey from different origin, which can be used in the identification analysis of honey in the future.
