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10.3390/foods15112000
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

A Comprehensive Instrumental Analysis Framework for Assessing the Dissolvability and Taste Properties of Plant Extract Instant Granules

by
Xiao Ma
1,2,
Zhaozhou Lin
3,
Yidan Wang
1,2,
Hui Jiang
1,2,
Juntao Xie
1,2,
Qifei Gu
1,2,
Yifan Hu
1,2,
Gan Luo
1,2,* and
Bing Xu
1,2,*
1
Department of Chinese Medicine Informatics, Beijing University of Chinese Medicine, Beijing 100029, China
2
Beijing Key Laboratory of Chinese Medicine Manufacturing Process Control and Quality Evaluation, Beijing University of Chinese Medicine, Beijing 100029, China
3
Department of Drug Screening, Beijing Tongrentang Technology Development Co., Ltd., Beijing 100079, China
*
Authors to whom correspondence should be addressed.
Foods 2026, 15(11), 2000; https://doi.org/10.3390/foods15112000
Submission received: 19 March 2026 / Revised: 28 May 2026 / Accepted: 1 June 2026 / Published: 3 June 2026
(This article belongs to the Section Plant Foods)
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Abstract

Flavor profile and water dissolvability serve as core evaluation benchmarks for the quality of food and medicinal plant-derived instant granules. Currently, studies integrating flavor and dissolvability analysis to comprehensively characterize the overall performance of such granules remain scarce, and the existing literature lacks systematic comparative research on commercial products across multiple sources and batches. This study investigated 90 batches of four categories of plant extract instant granules and established a dynamic-static joint evaluation system coupled with multiple indicators and the Analytic Hierarchy Process (AHP). The three primary indicators were dissolving extent, dissolving rate, and taste, with equal weights assigned to each; the secondary indicators were classified and integrated based on the results of Principal Component Analysis (PCA) and correlation matrix. Quantitative analysis revealed that the comprehensive evaluation scores of all 90 batches of samples fluctuated between 0.5406 and 0.9503, and obvious disparities existed among different granule varieties. This multi-index evaluation framework effectively avoids the subjective bias inherent in conventional evaluation approaches, and lays a solid scientific foundation for quality supervision, formula optimization research and development, as well as market popularization of plant-based instant granules.
Keywords: instant granules; rehydration performance; electronic tongue; multi-criteria evaluation; analytic hierarchy process; quality assessment instant granules; rehydration performance; electronic tongue; multi-criteria evaluation; analytic hierarchy process; quality assessment
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MDPI and ACS Style

Ma, X.; Lin, Z.; Wang, Y.; Jiang, H.; Xie, J.; Gu, Q.; Hu, Y.; Luo, G.; Xu, B. A Comprehensive Instrumental Analysis Framework for Assessing the Dissolvability and Taste Properties of Plant Extract Instant Granules. Foods 2026, 15, 2000. https://doi.org/10.3390/foods15112000

AMA Style

Ma X, Lin Z, Wang Y, Jiang H, Xie J, Gu Q, Hu Y, Luo G, Xu B. A Comprehensive Instrumental Analysis Framework for Assessing the Dissolvability and Taste Properties of Plant Extract Instant Granules. Foods. 2026; 15(11):2000. https://doi.org/10.3390/foods15112000

Chicago/Turabian Style

Ma, Xiao, Zhaozhou Lin, Yidan Wang, Hui Jiang, Juntao Xie, Qifei Gu, Yifan Hu, Gan Luo, and Bing Xu. 2026. "A Comprehensive Instrumental Analysis Framework for Assessing the Dissolvability and Taste Properties of Plant Extract Instant Granules" Foods 15, no. 11: 2000. https://doi.org/10.3390/foods15112000

APA Style

Ma, X., Lin, Z., Wang, Y., Jiang, H., Xie, J., Gu, Q., Hu, Y., Luo, G., & Xu, B. (2026). A Comprehensive Instrumental Analysis Framework for Assessing the Dissolvability and Taste Properties of Plant Extract Instant Granules. Foods, 15(11), 2000. https://doi.org/10.3390/foods15112000

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