What does this research mean for the field?

An integrated chemometric workflow combining infrared spectroscopy, UPLC-Q-TOF-MS/MS fingerprinting, and electronic tongue analysis accurately discriminates the botanical origins of Coptidis Rhizoma and profiles its processing-related taste variations. Novelty: ClaimNovelty.METHODOLOGICAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To establish an integrated chemometric workflow combining spectroscopy, mass spectrometry, and electronic tongue analysis for botanical origin discrimination and processing-related taste profiling in Coptidis Rhizoma.

September 3, 2026Journal of Food Composition and AnalysisOpen Access

An integrated chemometric workflow for botanical origin discrimination and electronic tongue profiling of processing-related taste variation in Coptidis Rhizoma

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Authors

ZMZicheng Ma HQHuixian Qing CLChuang Li

Discussion

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Overview

Analytical study demonstrates accurate origin discrimination and taste profiling in Coptidis Rhizoma, indicating a reliable quality control workflow for complex herbal medicines.

Key Points

To establish an integrated chemometric workflow combining spectroscopy, mass spectrometry, and electronic tongue analysis for botanical origin discrimination and processing-related taste profiling in Coptidis Rhizoma.
Evaluated FT-IR and NIR spectroscopy with various preprocessing, variable-selection techniques (VIP, CARS), and supervised classification models to discriminate C. chinensis, C. deltoidea, and C. teeta.
Conducted UPLC-Q-TOF-MS/MS fingerprinting coupled with CP-ANN modeling to identify origin-specific chemical markers and utilized an electronic tongue (E-tongue) to profile taste variations between raw and processed samples.
NIR models combining second-derivative preprocessing with VIP or CARS variable selection achieved 100% classification accuracy in distinguishing the three botanical origins.
UPLC-Q-TOF-MS/MS coupled with CP-ANN identified six alkaloids as origin-discriminating markers, with C. chinensis exhibiting the highest relative levels of most quantified alkaloids.
E-tongue sensor analysis effectively separated raw and processed samples, showing that wine-processed forms induced the largest overall sensory shift, primarily across umami, saltiness, and general taste dimensions.

Cite This Study

Ma et al. (2026) studied this question.

synapsesocial.com/papers/6a9935e5636c6408cfa7e808 https://doi.org/10.1016/j.jfca.2026.109491

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September 3, 2026Journal of Food Composition and AnalysisOpen Access

An integrated chemometric workflow for botanical origin discrimination and electronic tongue profiling of processing-related taste variation in Coptidis Rhizoma

View Full Paper

Ask AI

Bookmark

Authors

ZMZicheng Ma HQHuixian Qing CLChuang Li

Discussion

Member takes

Overview

Analytical study demonstrates accurate origin discrimination and taste profiling in Coptidis Rhizoma, indicating a reliable quality control workflow for complex herbal medicines.

Key Points

To establish an integrated chemometric workflow combining spectroscopy, mass spectrometry, and electronic tongue analysis for botanical origin discrimination and processing-related taste profiling in Coptidis Rhizoma.
Evaluated FT-IR and NIR spectroscopy with various preprocessing, variable-selection techniques (VIP, CARS), and supervised classification models to discriminate C. chinensis, C. deltoidea, and C. teeta.
Conducted UPLC-Q-TOF-MS/MS fingerprinting coupled with CP-ANN modeling to identify origin-specific chemical markers and utilized an electronic tongue (E-tongue) to profile taste variations between raw and processed samples.
NIR models combining second-derivative preprocessing with VIP or CARS variable selection achieved 100% classification accuracy in distinguishing the three botanical origins.
UPLC-Q-TOF-MS/MS coupled with CP-ANN identified six alkaloids as origin-discriminating markers, with C. chinensis exhibiting the highest relative levels of most quantified alkaloids.
E-tongue sensor analysis effectively separated raw and processed samples, showing that wine-processed forms induced the largest overall sensory shift, primarily across umami, saltiness, and general taste dimensions.

Cite This Study

Ma et al. (2026) studied this question.

synapsesocial.com/papers/6a9935e5636c6408cfa7e808 https://doi.org/10.1016/j.jfca.2026.109491

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