Objective:To improve the taste of Xiao'er Ganmao Granules and improve the medication compliance of patients.Methods:In this experiment,the gas chromatography-ion mobility spectroscopy(GC-IMS)technology was used to analyze the odor of Xiao'er Ganmao Granules and to determine its source,and electronic tongue was used to evaluate the influence of production process parameters such as hot dipping temperature,water addition,flavoring agent,and storage period on the taste of Xiao'er Ganmao Granules.Moreover,the integrated score evaluation method(ISEM)was used to comprehensively evaluate the effect of the flavoring agent on Xiao'er Ganmao Granules.Results:From a total of 57 volatile substances detected in Xiao'er Ganmao Granules through GC-IMS analysis,The odor mainly came from the organic acids and some aldehydes in the volatile oil,volatile oil filtrate,and hot dipping solution.From the analysis of the electronic tongue,the difference in the taste of intermediate products under different parameters shows no effect on the final Granules.Using artificial sensory evaluation combined with ISEM,this study found that the addition of 2‰ sodium chloride can significantly improve the taste of Xiao'er Ganmao Granules,and it will change with the storage period.Conclusion:This study provides great references for improving the taste of Xiao'er Ganmao Granules by giving the above result.
维普
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