Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues

In order to reveal the flavor characteristics of Chinese pancakes,the aroma and taste compounds of seven traditional Chinese pancakes were identified.The results showed that electronic nose(E-nose)analysis with PCA could successfully distinguish the aroma profiles of seven Chinese pancakes;the principal components PC1 and PC2 represented 75.74%and 23.2%of the total variance(98.94%)respectively.Meanwhile,the discrimination index of taste profiles of seven Chinese pancakes based on electronic tongue(E-tongue)analysis with LDA was 99.32%;the discriminant factors DF1 and DF2 represented 94.99%and 4.33%of the total variance respectively.Furthermore,GC-MS results demonstrated that thirty-threeflavor compounds were identified in seven Chinese pancakes,including aldehydes,alcohols,alkanes,acids,and aromatics.Among the flavor components,aldehydes with ROAVs higher than 1 contributed most significantly to the overall aroma,such as(E,E)-2,4-nonadienal present the largest contribution in Qingzhou pancake,Jinan and Yishui pancake;hexanal present the largest contribution in Shenxian and Gaomi pancake;nonanal and benzeneacetaldehyde present the largest contribution in Linqu and Tai’an pancake,respectively.The umami and sweet taste amino acids were the most abundant in all the Chinese pancake samples,and Qingzhou pancake had relatively high amino acid content.The content of glucose was higher than maltose in Gaomi,Shenxian,and Tai’an pancakes,whereas the content of maltose was higher than glucose in Linqu,Qingzhou,Jinan,and Yishui pancakes.These results indicated that the aroma and taste profiles of Chinese pancakes differed significantly in terms of their flavor compound composition.The presented results could be beneficial for providing a comprehensive method for flavor profile identification of traditional whole-grain-based staples such as Chinese pancakes.

Applications of electronic nose (e-nose) and electronic tongue (e-tongue) in food quality-related properties determination: A review

Background:An e-nose or an e-tongue is a group of gas sensors or chemical sensors that simulate human nose or human tongue.Both e-nose and e-tongue have showngreat promise and utility in improving assessments of food quality characteristics compared with traditional detection methods.Scope and approach:This review summarizes the application of e-nose and e-tongue in determining the quality-related properties of foods.The working principles,applications,and limitations of the sensors employed by electronic noses and electronic tongueswere introduced and compared.Widelyemployed pattern recognition algorithms,including artificial neural network(ANN),convolutional neural network(CNN),principal component analysis(PCA),partial least square regression(PLS),and support vector machine(SVM),were introduced and compared in this review.Key findings and conclusions:Overall,e-nose or e-tongue combining pattern recognition algorithms are very powerful analytical tools,which are relatively low-cost,rapid,and accurate.E-nose and e-tongue are also suitable for both in-line and off-line measurements,which are very useful in monitoring food processing and detecting the end product quality.The user of e-nose and e-tongue need to strictly control sample preparation,sampling,and data processing.

A donepezil/cyclodextrin complexation orodispersible film: Effect of cyclodextrin on taste-masking based on dynamic process and in vivo drug absorption

The aim of this study was to develop a palatable donepezil(DP) orodispersible film(ODF)to facilitate the swallowing process and investigate the effect of cyclodextrin on tastemasking based on dynamic process and in vivo drug absorption. Complexation of DP with hydroxypropyl-β-cyclodextrin(HP-β-CD) was applied to mask the bitter taste then the prepared complexes were incorporated into ODF using solvent casting method. The tastemasking efficiency was evaluated by e-tongue; meanwhile the pharmacokinetic behavior of DP/HP-β-CD ODF was investigated by in vivo study. Results showed the optimized film was more palatable than donepezil hydrochloride(DH) film and was bioequivalent with DH. The molecular mechanism was revealed by phase solubility study, Fourier-transform infrared spectrometer(FT-IR), Differential scanning calorimeter(DSC), X-ray diffraction(XRD) and molecular modeling. Taste-masking was attributed to the formation of DP/HP-β-CD which was due to moderate interaction between DP and HP-β-CD. The stability of DP/HP-β-CD was decreased because of the acid environment in stomach, which facilitated the absorption of DP. These results extended our understanding about the application of cyclodextrin complexation and provided guidance for the design of ODF especially for drugs with disgusting taste.

Quantitative prediction of the bitterness of atomoxetine hydrochloride and taste-masked using hydroxypropyl-β-cyclodextrin:A biosensor evaluation and interaction study

The bitterness of a drug is a major challenge for patient acceptability and compliance,especially for children.Due to the toxicity of medication,a human taste panel test has certain limitations.Atomoxetine hydrochloride(HCl),which is used for the treatment of attention deficit/hyperactivity disorder(ADHD),has an extremely bitter taste.The aim of this work is to quantitatively predict the bitterness of atomoxetine HCl by a biosensor system.Based on the mechanism of detection of the electronic tongue(Etongue),the bitterness of atomoxetine HCl was evaluated,and it was found that its bitterness was similar to that of quinine HCl.The bitterness threshold of atomoxetine HCl was 8.61μg/ml based on the Change of membrane Potential caused by Adsorption(CPA)value of the BT0 sensor.In this study,the taste-masking efficiency of 2-hydroxypropyl-β-cyclodextrin(HP-β-CyD)was assessed by Euclidean distances on a principle component analysis(PCA)map with the SA402B Taste Sensing System,and the host–guest interactions were investigated by differential scanning calorimetry(DSC),powder X-ray diffraction(XRD),nuclear magnetic resonance(NMR)spectroscopy and scanning electron microscopy(SEM).Biosensor evaluation and characterization of the inclusion complex indicated that atomoxetine HCl could actively react with 2-hydroxypropyl-β-cyclodextrin.