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Comparative Analysis of Raw and Bran-Fried Acori Tatarinowii Rhizoma Based on Intelligent Sensory Evaluation System

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By Zhongjian Yang, Yingna Le, Rui-Ping WANG, Shaolong Ma
| Preprints.org
You are already at the latest version Background/Objectives: The study aimed to investigate the differences in odor, color, and taste characteristics between raw and bran-fried Acori tatarinowii Rhizoma (RATR and BATR) using advanced sensory evaluation technologies. The objective was to establish a reliable differential analysis method for distinguishing RATR and BATR slices to support quality control in herbal processing.
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