Identification of quality markers in wine-processed Radix Scutellariae using electronic sensing, chemical analysis, and artificial neural networks

Wine-processed Radix Scutellariae is a widely used traditional Chinese medicine. Exploration of sensory characteristics and changes in component levels during wine processing of Radix Scutellariae can identify quality markers and provide references for online monitoring and quality evaluation. This study used electronic eye, ultra-performance liquid chromatography (UPLC), electronic nose, headspace-gas chromatography-ion mobility spectrometry (HS–GC–IMS), and artificial neural networks (ANNs) to compare raw and wine-processed Radix Scutellariae samples. The results showed that the top 10 core indices were chrysin-7-O-glucuronide, cinnamaldehyde, propanal, (E)-undec-2-enal, wogonoside, ethyl butyrate, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, a*, and pentyl formate. The 10 most significant indicators were W1C, 2-hexenal, L*, W1S, baicalein, oroxylin A-7-O-β-D-glucuronide, baicalin, dimethyl sulfide, W2W, and E*ab. The identification of these core indices and significant indices provides a basis for determining the optimal point for wine processing in Radix Scutellariae. These indices provide a reference for the quality assessment of wine-processed Radix Scutellariae along with supporting data for the selection of online monitoring parameters for processing equipment. Screening quality markers involved in wine processing of Radix Scutellariae utilizing an electronic nose, UPLC, GC–IMS, and ANN can provide a reference for establishing markers of wine processing.