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Molecules 2018, 23(5), 1001; https://doi.org/10.3390/molecules23051001

Rapid Determination of the Geographical Origin of Chinese Red Peppers (Zanthoxylum Bungeanum Maxim.) Based on Sensory Characteristics and Chemometric Techniques

1
College of Food Sciences, Shanxi Normal University, Linfen 041004, China
2
College of Life Sciences, Shanxi Normal University, Linfen 041004, China
*
Author to whom correspondence should be addressed.
Received: 29 March 2018 / Revised: 19 April 2018 / Accepted: 21 April 2018 / Published: 24 April 2018
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Abstract

In this paper, principal component analysis (PCA), linear discriminant analysis (LDAp, artificial neural networks (ANN), and support vector machine (SVM) were applied to discriminate the geographical origin of Chinese red peppers (Zanthoxylum bungeanum Maxim.). The models based on color, smell and taste may discriminate quickly and effectively the geographical origin of Chinese red peppers from different regions, but the successful identification rates may vary with different kinds of parameters and chemometric methods. Among them, all models based on taste indexes showed an excellent ability to discriminate the geographical origin of Chinese red peppers with correct classifications of 100% for the training set and the 100% for test set. The present study provided a simple, efficient, inexpensive, practical and fast method to discriminate the geographical origin of Chinese red peppers from different regions, which was of great importance for both consumers and producers. View Full-Text
Keywords: Zanthoxylum bungeanum Maxim.; geographical origin; sensory characteristics; chemometric techniques; electronic nose; electronic tongue Zanthoxylum bungeanum Maxim.; geographical origin; sensory characteristics; chemometric techniques; electronic nose; electronic tongue
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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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.

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