Traditional method of rhubarb processing optimized by combining flavor analysis with anthraquinone content determination

These results indicate that there are similarities between SDR-6 and SDR-9 in terms of smell, taste, and composition, indicating that the steaming and sun-drying cycles can be conducted six times instead of nine.

Flavor analysis includes odor analysis by gas chromatography-ion mobility spectrometry and taste characterization using an electronic tongue.

Odor analysis of the samples prepared through SDR-9 identified 61 volatile compounds, including aldehydes, esters, alcohols, ketones, acids, alkenes, and furans. Of these, 13 volatile components were the key substances associated with odor. This enabled the process to be divided into two stages: 1-5 times of steaming and sun-drying and 6-9 times. In the second stage, SDR-6 and SDR-9 were grouped together in terms of odor. Analysis using electronic tongue revealed that the most prominent taste was bitterness. A radar map indicated that the bitterness response was the highest for raw rhubarb, whereas that for processed (steamed and sun-dried) rhubarb decreased. Orthogonal partial least squares discriminant analysis (OPLS-DA) clustering results for SDR-6 and SDR-9 samples indicated that their tastes were similar. Anthraquinones were analyzed via high-performance liquid chromatography; moreover, analysis of the taste and components of the SDR samples revealed a significant correlation.