AUTHOR=Hou Fuguo , Fan Xuehua , Gui Xinjing , Li Han , Li Haiyang , Wang Yanli , Shi Junhan , Zhang Lu , Yao Jing , Li Xuelin , Liu Ruixin 

TITLE=Development of a variety and quality evaluation method for Amomi fructus using GC, electronic tongue, and electronic nose

JOURNAL=Frontiers in Chemistry

VOLUME=11

YEAR=2023

URL=https://www.frontiersin.org/journals/chemistry/articles/10.3389/fchem.2023.1188219

DOI=10.3389/fchem.2023.1188219

ISSN=2296-2646

ABSTRACT=<p><italic>Amomi fructus</italic> is rich in volatile components and valuable as a medicine and edible spice. However, the quality of commercially available <italic>A. fructus</italic> varies, and issues with mixed sources and adulteration by similar products are common. In addition, due to incomplete identification methods, rapid detection of the purchased <italic>A. fructus</italic> quality is still an issue. In this study, we developed qualitative and quantitative evaluation models to assess the variety and quality of <italic>A. fructus</italic> using GC, electronic tongue, and electronic nose to provide a rapid and accurate variety and quality evaluation method of <italic>A. fructus</italic>. The models performed well; the qualitative authenticity model had an accuracy of 1.00 (n = 64), the accuracy of the qualitative origin model was 0.86 (n = 44), and the quantitative model was optimal on the sensory fusion data from the electronic tongue and electronic nose combined with borneol acetate content, with <italic>R</italic><sup>2</sup> = 0.7944, RMSEF = 0.1050, and RMSEP = 0.1349. The electronic tongue and electronic nose combined with GC quickly and accurately evaluated the variety and quality of <italic>A. fructus</italic>, and the introduction of multi-source information fusion technology improved the model prediction accuracy. This study provides a useful tool for quality evaluation of medicine and food.</p>