[Rapid identification of processing degree of Raphani Semen based on intelligent sensory technologies]

This study explored the changes in color and odor of Raphani Semen at different processing stages using intelligent sensory technologies, such as colorimeters and electronic noses, to establish a model for discriminating "processing degree". The total chromaticity value(E~*ab)、 lightness(L~*)、 redness-greenness value(a~*)、 yellowness-blueness value(b~*) and odor profiles of both raw Raphani Semen and its processed products were collected and objectively characterized using colorimeters and electronic noses. Discriminant models were constructed using methods like partial least squares discriminant analysis(PLS-DA), rank correlation analysis, and linear discriminant analysis(LDA) to rapidly differentiate raw Raphani Semen and products processed at varying degrees. The results showed that as the degree of processing increased, the overall color of Raphani Semen darkened, with an increase in redness and a decrease in yellowness, while the E~*ab, L~*, and b~* values decreased. Among the different processing degrees, Raphani Semen showed the strongest response to nitrogen oxides, followed by sulfides, aromatic compounds, and organic sulfides. Nitrogen oxides were identified as the primary differential volatile component distinguishing Raphani Semen processed at different levels. The "processing degree" discriminant model, based on color parameters(L~*, a~*, b~*), and odor parameters, achieved a correct classification rate of 97.5% and 80.0%, respectively. This study provides a reference for the standardization of the frying process for Raphani Semen and offers a new approach for discriminating the "degree of processing" in other medicinal herb slices.