31 odor components were identified by fast GC e-nose. The exclusive discriminatory functional equations were established for the characterization between the two.
The overall color of VCW was dark, red, and yellow, but the powder color was similar and difficult to distinguish with the naked eye. In this study, a spectrophotometer, HS-GC-MS, and fast GC e-nose, combined with chemometrics were used to correlate the trait characteristics and intrinsic qualities of CW and vinegar-processed CW (VCW). Among the existing criteria, the traits of Curcumae Radix (CW) rely on traditional empirical identification, and the correlation between extrinsic traits and intrinsic components hasn’t been systematically studied.
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