Abstract: The changes in quality properties and nutritional
components in two fermented mugworts (Artemisia capillaries
Thumberg, Artemisiaeasiaticae Nakai) were characterized followed
by the rapid pattern analysis of volatile flavor compounds by Electric
Nose based on SAW(Surface Acoustic Wave) sensor in GC system.
There were remarkable decreases in the pH and small changes in the
total soluble solids after fermentation. The L (lightness) and b
(yellowness) values in Hunter's color system were shown to be
decreased, whilst the a (redness) value was increased by fermentation.
The HPLC analysis demonstrated that total amino acids were
increased in quantity and the essential amino acids were contained
higher in A. asiaticaeNakai than in A. capillaries Thumberg. While
the total polyphenol contents were not affected by fermentation, the
total sugar contents were dramatically decreased. Scopoletinwere
highly abundant in A. capillarisThumberg, however, it was not
detected in A. asiaticaeNakai. Volatile flavor compounds by Electric
Nose showed that the intensity of several peaks were increased much
and seven additional flavor peaks were newly produced after
fermentation. The flavor differences of two mugworts were clearly
distinguished from the image patterns of VaporPrintTM which indicate
that the fermentation enables the two mugworts to have subtle flavor
differences.