Assessing production of medicinal liqueur using an electronic nose

摘要

For medicinal liqueurs, the amount of ingredient elution from constituent materials is a key factor of its quality. Taste evaluation plays an important role in the food industry. However, taste evaluation method can be somewhat subjective. Instrument measurement can provide unbiased data. In this study, we investigate the effectiveness of a flash gas chromatography electronic nose to evaluate the production process of a medicinal liqueur. We found two specific peaks distinguishing the elution of specific materials into the liqueur. These markers were monitored during the liqueur's production. The elution patterns of these markers were similar to those of total polyphenols, one of the ingredients. These results showed that an electronic nose can be an efficient means detecting the production progress of medicinal liqueur.