A Comparative Analysis of Raw and Bran-Fried <i>Acori tatarinowii Rhizoma</i> Based on the Intelligent Sensory Evaluation System

A Comparative Analysis of Raw and Bran-Fried <i>Acori tatarinowii Rhizoma</i> Based on the Intelligent Sensory Evaluation System

<b>Objectives:</b> The study aimed to investigate the differences in odor, color, and taste characteristics between raw and bran-fried <i>Acori tatarinowii Rhizoma</i> (RATR and BATR) using advanced sensory evaluation technologies. The objective was to establish a reliable di...

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Bibliographic Details
Main Authors: Yingna Le, Zhongjian Yang, Ruiping Wang, Shaolong Ma, Yang Cui, Kun Shi, Li Xin, Jinlian Zhang, Lingyun Zhong
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Metabolites
Subjects:
<i>Acori tatarinowii Rhizoma</i>
bran-fried
Heracles NEO ultra-fast gas-phase electronic nose
electronic eye
electronic tongue
quality control
Online Access:https://www.mdpi.com/2218-1989/15/5/338
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