Comparative Study of Chuanxiong Rhizoma and Wine-Processed Chuanxiong Rhizoma Based on HS-GC–MS and Intelligent Sensory Technology

Abstract

Objective: To investigate the differences in odor characteristics and volatile components between raw and wine-processed Chuanxiong Rhizoma and to establish a rapid differentiation method based on taste, smell, color, and volatile chemical components.

Methods: Electronic tongue, electronic nose, and ultraviolet spectrophotometer were used to analyze 23 batches of raw and wine-processed Chuanxiong Rhizoma. Principal component analysis, one-way ANOVA, and orthogonal partial least-squares discriminant analysis were employed to differentiate between Chuanxiong Rhizoma and alcoholic Chuanxiong Rhizoma. Headspace gas chromatography–mass spectrometry (HS-GC–MS) and multivariate statistical analysis were used to identify potential differential components between raw and wine-processed Chuanxiong Rhizoma. Correlation analysis of these differential components with odor and color was performed to identify the main compounds responsible for the differences in odor and color.

Results: The electronic tongue analysis showed that after alcohol processing, Chuanxiong Rhizoma exhibited a significant decrease in aftertaste and umami, a notable reduction in saltiness, and a significant increase in sweetness, enabling rapid differentiation between raw and wine-processed Chuanxiong Rhizoma. The electronic nose analysis indicated that odor differences were primarily detected by sensors W1W and W2W, which can be used to quickly distinguish between raw and wine-processed Chuanxiong Rhizoma. The ultraviolet spectrophotometer results showed no significant color differences between raw and wine-processed Chuanxiong Rhizoma, making it difficult to distinguish between the two. HS-GC–MS identified 18 differential components between raw and wine-processed Chuanxiong Rhizoma. Pearson correlation analysis of volatile components and odor revealed that the main differential compounds include monoterpenes, alcohols, and aliphatic aldehydes. Notably, isoterpinolene, isoamyl alcohol, 2-ethyl-2-hexenal, and hexenal were found to significantly contribute to odor differences, indicating a relationship between these differential components and the efficacy changes in Chuanxiong Rhizoma before and after wine processing.

Conclusion: The combined use of the electronic tongue, electronic nose, and HS-GC–MS enables rapid and accurate differentiation between raw and wine-processed Chuanxiong Rhizoma. This method is valuable for the processing and quality control of traditional Chinese medicines.