{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T11:53:17Z","timestamp":1790596397768,"version":"4.1.0"},"reference-count":36,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T00:00:00Z","timestamp":1768176000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFC3504003"],"award-info":[{"award-number":["2023YFC3504003"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2024YFC3506600"],"award-info":[{"award-number":["2024YFC3506600"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["82474076"],"award-info":[{"award-number":["82474076"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["U24A20792"],"award-info":[{"award-number":["U24A20792"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Prolonged storage degrades the quality of Wenyujin Rhizoma Concisum (PJH), a functional food ingredient rich in volatile bioactive terpenes, calling for an investigation and a rapid non-destructive identification method. This study adopts a holistic \u201cbioactivity\u2013composition\u2013sensory\u201d approach to evaluate PJH over time, combining cell assays, high-performance liquid chromatography, electronic nose, and hyperspectral imaging. Results show that extended storage leads to marked declines in anti-inflammatory and antioxidant activities, along with reductions in key volatile terpenes, weakened aroma, and color fading. A machine learning model was subsequently constructed based on hyperspectral data for storage year discrimination with 100% accuracy. These findings systematically reveal the multidimensional quality deterioration of PJH and establish a scientific basis for determining its shelf life. This holistic perspective and hyperspectral machine learning approach in this study offer a paradigm applicable to quality monitoring and stability research of other volatile-rich functional ingredients.<\/jats:p>","DOI":"10.3390\/foods15020274","type":"journal-article","created":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T10:25:23Z","timestamp":1768213523000},"page":"274","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Investigation and Rapid Determination of Storage-Induced Multidimensional Quality Deterioration of Wenyujin Rhizoma Concisum"],"prefix":"10.3390","volume":"15","author":[{"given":"Haihui","family":"Liu","sequence":"first","affiliation":[{"name":"National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, No. 16, Nanxiaojie, Dongzhimennei, Beijing 100700, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianze","family":"Xie","sequence":"additional","affiliation":[{"name":"National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, No. 16, Nanxiaojie, Dongzhimennei, Beijing 100700, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiaru","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Chinese Materia Medica, Shanghai University of Traditional Chinese Medicine, Shanghai 201203, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuning","family":"Wei","sequence":"additional","affiliation":[{"name":"XUTELI School, Beijing Institute of Technology, Beijing 100081, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chenxiaoning","family":"Meng","sequence":"additional","affiliation":[{"name":"National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, No. 16, Nanxiaojie, Dongzhimennei, Beijing 100700, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhimin","family":"Wang","sequence":"additional","affiliation":[{"name":"National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, No. 16, Nanxiaojie, Dongzhimennei, Beijing 100700, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingjing","family":"Zhu","sequence":"additional","affiliation":[{"name":"National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicine, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences, No. 16, Nanxiaojie, Dongzhimennei, Beijing 100700, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"113689","DOI":"10.1016\/j.jep.2020.113689","article-title":"Review of the traditional uses, phytochemistry, and pharmacology of Curcuma wenyujin Y. H. Chen et C. Ling","volume":"269","author":"Li","year":"2021","journal-title":"J. Ethnopharmacol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"105957","DOI":"10.1016\/j.fitote.2024.105957","article-title":"Curcuma wenyujin rhizomes extract ameliorates lipid accumulation","volume":"175","author":"Wang","year":"2024","journal-title":"Fitoterapia"},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Zhu, X., Quan, Y., Yin, Z., Li, M., Wang, T., Zheng, L., Feng, S., Zhao, J., and Li, L. (2023). Sources, morphology, phytochemistry, pharmacology of Curcumae Longae Rhizoma, Curcumae Radix, and Curcumae Rhizoma: A review of the literature. Front. Pharmacol., 14.","DOI":"10.3389\/fphar.2023.1229963"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1525","DOI":"10.1021\/acs.jafc.6b04815","article-title":"Physical and Chemical Stability of Curcumin in Aqueous Solutions and Emulsions: Impact of pH, Temperature, and Molecular Environment","volume":"65","author":"Kharat","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_5","first-page":"441","article-title":"Transannular Cyclization of (4S, 5S)-Germacrone-4,5-epoxide into Guaiane and Secoguaiane-type Sesquiterpenes","volume":"7","author":"Kuroyanagi","year":"2012","journal-title":"Nat. Prod. Commun."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"129297","DOI":"10.1016\/j.foodchem.2021.129297","article-title":"Overall quality evolution of extra virgin olive oil exposed to light for 10 months in different containers","volume":"351","author":"Esposto","year":"2021","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Tura, M., Ansorena, D., Astiasar\u00e1n, I., Mandrioli, M., and Toschi, T.G. (2022). Evaluation of Hemp Seed Oils Stability under Accelerated Storage Test. Antioxidants, 11.","DOI":"10.3390\/antiox11030490"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"139674","DOI":"10.1016\/j.foodchem.2024.139674","article-title":"Degradation and transformation mechanisms of pungent substances in huajiao (Zanthoxylum bungeanum) oil during storage: Induced by ultraviolet irradiation","volume":"455","author":"Duan","year":"2024","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Sun, J., Sun, B., Ren, F., Chen, H., Zhang, N., Zhang, Y., and Zhang, H. (2021). Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil. Foods, 10.","DOI":"10.3390\/foods10061292"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1007\/s11306-019-1493-6","article-title":"Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products","volume":"15","author":"Mumm","year":"2019","journal-title":"Metabolomics"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"3780","DOI":"10.1039\/D2AY01371A","article-title":"A residual dense comprehensively regulated convolutional neural network to identify spectral information for egg quality traceability","volume":"14","author":"Lin","year":"2022","journal-title":"Anal. Methods"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"131047","DOI":"10.1016\/j.foodchem.2021.131047","article-title":"Near-infrared hyperspectral imaging technology combined with deep convolutional generative adversarial network to predict oil content of single maize kernel","volume":"370","author":"Zhang","year":"2022","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2700","DOI":"10.1080\/10408398.2017.1327419","article-title":"Advances of electronic nose and its application in fresh foods: A review","volume":"58","author":"Shi","year":"2018","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Wang, D., Zhang, M., Jiang, Q., and Mujumdar, A.S. (2024). Intelligent System\/Equipment for Quality Deterioration Detection of Fresh Food: Recent Advances and Application. Foods, 13.","DOI":"10.3390\/foods13111662"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1016\/j.foodchem.2019.03.080","article-title":"The qualitative and quantitative assessment of tea quality based on E-nose, E-tongue and E-eye combined with chemometrics","volume":"289","author":"Xu","year":"2019","journal-title":"Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"116313","DOI":"10.1016\/j.foodres.2025.116313","article-title":"E-nose based control charts for fish freshness evaluation","volume":"209","author":"Buratti","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Zhang, Y., Guo, W., Qu, H., Zhang, L., Liu, L., Hu, X., and Liu, Y. (2025). Identification of Key Aroma Substances in Pomegranate from Different Geographical Origins via Integrated Volatile Profiling and Multivariate Statistical Analysis. Foods, 14.","DOI":"10.3390\/foods14203546"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"142689","DOI":"10.1016\/j.foodchem.2024.142689","article-title":"Advancing detection of fungal and mycotoxins contamination in grains and oilseeds: Hyperspectral imaging for enhanced food safety","volume":"470","author":"Guo","year":"2025","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"5171","DOI":"10.1111\/1541-4337.13039","article-title":"Intelligent detection for fresh-cut fruit and vegetable processing: Imaging technology","volume":"21","author":"Tang","year":"2022","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"7923","DOI":"10.1080\/10408398.2025.2487134","article-title":"Hyperspectral imaging technology for nondestructive identification of quality deterioration in fruits and vegetables: A review","volume":"65","author":"Wan","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"116285","DOI":"10.1016\/j.foodres.2025.116285","article-title":"Progress in machine learning-supported electronic nose and hyperspectral imaging technologies for food safety assessment: A review","volume":"209","author":"Girmatsion","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1016\/j.crfs.2021.01.002","article-title":"Machine learning techniques for analysis of hyperspectral images to determine quality of food products: A review","volume":"4","author":"Saha","year":"2021","journal-title":"Curr. Res. Food Sci."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"145932","DOI":"10.1016\/j.foodchem.2025.145932","article-title":"Deep learning-based regression of food quality attributes using near-infrared spectroscopy and hyperspectral imaging: A review","volume":"493","author":"Xiao","year":"2025","journal-title":"Food Chem."},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Bai, R., Zhou, J., Wang, S., Zhang, Y., Nan, T., Yang, B., Zhang, C., and Yang, J. (2024). Identification and Classification of Coix seed Storage Years Based on Hyperspectral Imaging Technology Combined with Deep Learning. Foods, 13.","DOI":"10.3390\/foods13030498"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"101538","DOI":"10.1016\/j.fochx.2024.101538","article-title":"Monitoring quality changes in green tea during storage: A hyperspectral imaging method","volume":"23","author":"Li","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2110","DOI":"10.3390\/molecules18022110","article-title":"Simultaneous Determination of Multiple Sesquiterpenes in Curcuma wenyujin Herbal Medicines and Related Products with One Single Reference Standard","volume":"18","author":"Zhu","year":"2013","journal-title":"Molecules"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Hu, H., Wang, T., Wei, Y., Xu, Z., Cao, S., Fu, L., Xu, H., Mao, X., and Huang, L. (2023). Non-destructive prediction of isoflavone and starch by hyperspectral imaging and deep learning in Puerariae Thomsonii Radix. Front. Plant Sci., 14.","DOI":"10.3389\/fpls.2023.1271320"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"140651","DOI":"10.1016\/j.foodchem.2024.140651","article-title":"Using VIS-NIR hyperspectral imaging and deep learning for non-destructive high-throughput quantification and visualization of nutrients in wheat grains","volume":"461","author":"Shi","year":"2024","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"424","DOI":"10.1007\/s12161-016-0597-0","article-title":"Hyperspectral Image-Based Variety Discrimination of Maize Seeds by Using a Multi-Model Strategy Coupled with Unsupervised Joint Skewness-Based Wavelength Selection Algorithm","volume":"10","author":"Yang","year":"2017","journal-title":"Food Anal. Methods"},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Ru, C., Li, Z., and Tang, R. (2019). A Hyperspectral Imaging Approach for Classifying Geographical Origins of Rhizoma Atractylodis Macrocephalae Using the Fusion of Spectrum-Image in VNIR and SWIR Ranges (VNIR-SWIR-FuSI). Sensors, 19.","DOI":"10.3390\/s19092045"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"125215","DOI":"10.1016\/j.saa.2024.125215","article-title":"Application of handheld near infrared spectrometer in quality control of traditional Chinese medicine: Rapid screening and quantitative analysis of Lonicerae Japonicae Flos adulteration","volume":"326","author":"Peng","year":"2025","journal-title":"Spectrochim. Acta Part A Mol. Biomol. Spectrosc."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"269","DOI":"10.1039\/an9881300269","article-title":"Reconstruction of Constituent Spectra from Near Infrared Sample Spectra Using Principal Components","volume":"113","author":"Cowe","year":"1988","journal-title":"Analyst"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"1523","DOI":"10.1039\/b803687j","article-title":"Near-infrared reflectance spectroscopy and multivariate calibration techniques applied to modelling the crude protein, fibre and fat content in rapeseed meal","volume":"133","author":"Daszykowski","year":"2008","journal-title":"Analyst"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"103289","DOI":"10.1016\/j.vibspec.2021.103289","article-title":"Rapid discrimination and quantification of kudzu root with its adulterant part using FT-NIR and a machine learning algorithm","volume":"116","author":"Qiu","year":"2021","journal-title":"Vib. Spectrosc."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"118","DOI":"10.1002\/jsfa.5738","article-title":"Determining the contents of protein and amino acids in peanuts using near-infrared reflectance spectroscopy","volume":"93","author":"Wang","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Fatchurrahman, D., Amodio, M.L., and Colelli, G. (2022). Quality of Goji Berry Fruit (Lycium barbarum L.) Stored at Different Temperatures. Foods, 11.","DOI":"10.3390\/foods11223700"}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/2\/274\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,12]],"date-time":"2026-01-12T11:25:14Z","timestamp":1768217114000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/2\/274"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1,12]]},"references-count":36,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2026,1]]}},"alternative-id":["foods15020274"],"URL":"https:\/\/doi.org\/10.3390\/foods15020274","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1,12]]}}}