A rapid method for identifying tamarind ripeness based on aroma markers
By combining characteristic aroma markers and using GC-MS detection, the problems of low efficiency and high cost in determining tamarind maturity have been solved, achieving efficient and accurate determination of tamarind maturity, which is applicable to tamarind harvesting grading, quality evaluation, and processing quality control.
CN122306996APending Publication Date: 2026-06-30DALIAN POLYTECHNIC UNIVERSITY
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Patent Information
- Application Number
- CN202610615322.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-05-07
- Publication Date
- 2026-06-30
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Figure CN122306996A_ABST
Abstract
This invention discloses a method for identifying tamarind maturity based on aroma markers. Through systematic research, this invention, for the first time, discovers the correlation between eight characteristic aroma markers and tamarind maturity: for unripe tamarind, phenylacetaldehyde, sec-butylamine, 5-acetoxymethyl-2-furfural, and tea spiroane; for ripe tamarind, 5-hydroxymethylfurfural, octanal, p-cymene, and styrene. This method is simple to operate, has an accuracy rate of ≥98%, and is suitable for tamarind harvesting and grading, quality evaluation, and processing quality control.
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