Quality evaluation of Cistanche deserticola and rice wine-steamed products: drying kinetics, intelligent sensory, and chemometrics analysis
Our study, which is comprehensive in comparing the quality of CD and W-CD across different drying processes based on "color-odor-taste-component content," revealed that improving quality can enhance the production of fresh CD. Besides, intelligent sensory technology can provide a foundation for future quality control of CD and W-CD.
Authors
- Hui Wang
- Xinyi Zhang
- Yuefei Wang
- Hui Zhang
- Shiyuan Tang
- Zhangli Jiang
- Xu Wu
- Xiaohui Bian
- Zhiying Dou
- Zihan Ma
- Xin Chai
Institutions
- Tianjin University of Traditional Chinese Medicine (CN)
- Chongqing Academy of Chinese Materia Medica (CN)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2026-01-27
- DOI
- https://doi.org/10.3389/fnut.2025.1732810
- Primary Topic
- Phytochemistry and Biological Activities
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- National Natural Science Foundation of China