Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments

Detalhes bibliográficos
Autor(a) principal: ZHOU,Libing
Data de Publicação: 2022
Outros Autores: JIANG,Caiyun, ZHONG,Tin, ZHU,Maohua
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101344
Resumo: Abstract Five condiments, including cinnamon, tangerine peel, clove, licorice, amomum, were selected as the research objects in Guangxi, China. The combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data for 5 condiments were determined. According to the combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data of condiments, we constructed a systematic multi-index comprehensive evaluation system using entropy analysis, gray pattern recognition and grey correlation coefficient cluster analysis. The multi-index comprehensive evaluation system established by the research provides a new idea for the nutritional evaluation of condiments. This research provides a strong scientific basis for the large-scale development of condiment resources and condiment classification research, basic support for the selection of condiment raw materials.
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spelling Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condimentscondimentsentropy methodthermo gravimetric analysisICP-OEStrace elementsAbstract Five condiments, including cinnamon, tangerine peel, clove, licorice, amomum, were selected as the research objects in Guangxi, China. The combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data for 5 condiments were determined. According to the combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data of condiments, we constructed a systematic multi-index comprehensive evaluation system using entropy analysis, gray pattern recognition and grey correlation coefficient cluster analysis. The multi-index comprehensive evaluation system established by the research provides a new idea for the nutritional evaluation of condiments. This research provides a strong scientific basis for the large-scale development of condiment resources and condiment classification research, basic support for the selection of condiment raw materials.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101344Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.81122info:eu-repo/semantics/openAccessZHOU,LibingJIANG,CaiyunZHONG,TinZHU,Maohuaeng2022-09-21T00:00:00Zoai:scielo:S0101-20612022000101344Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-09-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
title Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
spellingShingle Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
ZHOU,Libing
condiments
entropy method
thermo gravimetric analysis
ICP-OES
trace elements
title_short Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
title_full Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
title_fullStr Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
title_full_unstemmed Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
title_sort Entropy analysis and grey correlation coefficient cluster analysis of multiple indexes of 5 kinds of condiments
author ZHOU,Libing
author_facet ZHOU,Libing
JIANG,Caiyun
ZHONG,Tin
ZHU,Maohua
author_role author
author2 JIANG,Caiyun
ZHONG,Tin
ZHU,Maohua
author2_role author
author
author
dc.contributor.author.fl_str_mv ZHOU,Libing
JIANG,Caiyun
ZHONG,Tin
ZHU,Maohua
dc.subject.por.fl_str_mv condiments
entropy method
thermo gravimetric analysis
ICP-OES
trace elements
topic condiments
entropy method
thermo gravimetric analysis
ICP-OES
trace elements
description Abstract Five condiments, including cinnamon, tangerine peel, clove, licorice, amomum, were selected as the research objects in Guangxi, China. The combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data for 5 condiments were determined. According to the combustion heat, differential thermal gravimetric analysis, fat, crude fiber, trace element, calcium and ash content data of condiments, we constructed a systematic multi-index comprehensive evaluation system using entropy analysis, gray pattern recognition and grey correlation coefficient cluster analysis. The multi-index comprehensive evaluation system established by the research provides a new idea for the nutritional evaluation of condiments. This research provides a strong scientific basis for the large-scale development of condiment resources and condiment classification research, basic support for the selection of condiment raw materials.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101344
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101344
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.81122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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