Search results for: Mugwort

1 Quality Properties of Fermented Mugworts and Rapid Pattern Analysis of Their Volatile Flavor Components by Electric Nose Based On SAW (Surface Acoustic Wave) Sensor in GC System

Abstract:

The changes in quality properties and nutritional components in two fermented mugworts (Artemisia capillaries Thumberg, Artemisiaeasiaticae Nakai) were characterized followed by the rapid pattern analysis of volatile flavor compounds by Electric Nose based on SAW(Surface Acoustic Wave) sensor in GC system. There were remarkable decreases in the pH and small changes in the total soluble solids after fermentation. The L (lightness) and b (yellowness) values in Hunter's color system were shown to be decreased, whilst the a (redness) value was increased by fermentation. The HPLC analysis demonstrated that total amino acids were increased in quantity and the essential amino acids were contained higher in A. asiaticaeNakai than in A. capillaries Thumberg. While the total polyphenol contents were not affected by fermentation, the total sugar contents were dramatically decreased. Scopoletinwere highly abundant in A. capillarisThumberg, however, it was not detected in A. asiaticaeNakai. Volatile flavor compounds by Electric Nose showed that the intensity of several peaks were increased much and seven additional flavor peaks were newly produced after fermentation. The flavor differences of two mugworts were clearly distinguished from the image patterns of VaporPrintTM which indicate that the fermentation enables the two mugworts to have subtle flavor differences.

Keywords: Mugwort, Fermentation, Electric Nose, SAW sensor, Flavor.

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