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Electronic detection technology combined with sensory analysis reveals the impact of different thermal processing methods on Coix seeds

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Abstract

Electronic detection technology combined with sensory analysis was used to depict the impact of different thermal processing methods (Stir-frying, Bran-frying, Fa-Zhi) on Coix seeds. To this aim, the changes in nutritional, texture, color and flavor of Coix seeds were examined. The results showed that different methods changed the the nutrient group distribution ratio, hardness, and crispy texture of Coix seeds. Also, the seed color changed to dark yellow, golden yellow and light yellow after stir-frying, bran-frying, and Fa-Zhi, respectively. In total, 33 volatile flavor substances such as isopropanol, furfural, and 2-methylbutyraldehyde were identified. Based on color and flavor analysis, the three different methods could change color and inherent unique smell of Coix seeds which could be more attractive to consumers. The sensory analysis revealed that “Fa-Zhi” processing method (8.30 scores) was preferred for Coix seeds production. This study provides a basis for the deep processing of Coix seeds based on electronic detection technology.

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Abbreviations

CS:

Unprocessed Coix seeds

SFCS:

Stir-fried Coix seeds

BFCS:

Bran-fried Coix seeds

FZCS:

Fa-Zhi Coix seeds

TCM:

Traditional Chinese medicine

FDA:

Food and Drug Administration

GC-MS:

Gas chromatography and mass spectrometry

FID:

Flame ionization detector

PCA:

Principal component analysis

DFA:

Discriminant factor analysis

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Acknowledgements

This research study was supported by the National key research and development plan (No. 2018YFC1707000) and Jiangxi Province “Double Thousand Plan” project (No. S2019CXTD2300).

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    Authors and Affiliations

    1. College of Pharmacy, Nan**g University of Chinese Medicine, 210023, Nan**g, China

      Peng Chen, **, China

      Conglong Xu

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    1. Peng Chen
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    4. Yu Li
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    Contributions

    Peng Chen: Conceptualization, Methodology, Software, Roles/Writing-original draft. **aoyan **ao: Visualization, Investigation, Methodology, Formal analysis. Xueyu Wang& Yu Li: Data curation, Funding acquisition. Jiuba Zhang & Lin Li: Project administration, Writing-review & editing. Chunqin Mao & Rong Xue: Data curation, Formal analysis. Conglong Xu & Tulin Lu: Writing-review & editing, Software.

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    Correspondence to Tulin Lu or Conglong Xu.

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    Peng Chen and **aoyan **ao contributed equally to the present paper.

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    Chen, P., **ao, X., Wang, X. et al. Electronic detection technology combined with sensory analysis reveals the impact of different thermal processing methods on Coix seeds. Food Measure 17, 3338–3353 (2023). https://doi.org/10.1007/s11694-023-01860-5

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