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

ZHOU, Libing; JIANG, Caiyun; ZHONG, Tin; ZHU, Maohua

doi:10.1590/fst.81122

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.81122 copy

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

Authorship SCIMAGO INSTITUTIONS RANKINGS

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.

Keywords:
condiments; entropy method; thermo gravimetric analysis; ICP-OES; trace elements

Sample	Project	Temperature range/°C	Percentage weight loss/%	The fastest weight loss temperature/°C
Cinnamon	Peak 1	36.3~174.8	11.68	98.1
	Peak 2	174.8~425.9	47.53	320.5
	Peak 3	425.9~600	7.44	—

Sample	Project	Temperature range/°C	Percentage weight loss/%	The fastest weight loss temperature/°C
Tangerine peel	Peak 1	140.5~287.4	31.5	229.8
	Peak 2	287.4~433.8	28.9	331.2
	Peak 3	433.8~600	6.67	—

Sample	Project	Temperature range/°C	Percentage weight loss/%	The fastest weight loss temperature/°C
Clove	Peak 1	75.1~427.9	55.03	272.2
Clove	Peak 2	427.9~600	10.93	—

Sample	Project	Temperature range / °C	Percentage weight loss/%	The fastest weight loss temperature/°C
Licorice	Peak 1	42.4~164.1	9.48	99.1
	Peak 2	164.1~414.2	60.35	313.7
	Peak 3	414.2~600	6.62	—

Sample	Project	Temperature range/°C	Percentage weight loss/%	The fastest weight loss temperature/°C
Amomum	Peak 1	40~179.5	9.44	85.8
	Peak 2	179.5~431	43.38	311.8
	Peak 3	431~600	6.8	—

Sample	Fat content/%	Calcium content/%	Ash/%	Crude fiber/%
Cinnamon	2.315446813	6.553694746	3.320215316	23.46078104
Tangerine peel	1.038013747	7.84309484	3.276419012	17.95300077
Clove	6.53216471	2.735551955	6.38585731	10.00620939
Licorice	3.898966994	7.516640396	3.462986198	10.6115784
Amomum	1.425490012	2.771352793	7.072673341	20.24855341

Sample	Cinnamon	Tangerine peel	Clove	Licorice	Amomum
Al	147.2417 ± 0.061	10.5020 ± 0.0005	426.2146 ± 0.0076	47.6048 ± 0.0029	72.8916 ± 0.0005
As	—	—	—	—	—
Ba	2.2066 ± 0.0005	32.5199 ± 0.0008	73.6842 ± 0.0030	3.1936 ± 0.0004	22.3092 ± 0.0002
Cd	0.3511 ± 0.0000	—	0.1012 ± 0.0000	0.1497 ± 0.0001	0.2510 ± 0.0000
Co	0.4012 ± 0.0001	0.2988 ± 0.0000	0.3036 ± 0.0001	0.1497 ± 0.0007	0.2008 ± 0.0000
Cr	14.1926 ± 0.0001	5.2789 ± 0.0000	3.4919 ± 0.0003	4.2415 ± 0.0001	4.6185 ± 0.0028
Cu	13.4905 ± 0.0000	45.0199 ± 0.0010	42.6619 ± 0.0019	71.1078 ± 0.0018	14.7088 ± 0.0000
Fe	544.6339 ± 0.0010	2372.5100 ± 0.0400	1346.1538 ± 0.0090	441.7166 ± 0.0023	213.3032 ± 0.0032
Hg	—	—	—	—	—
K	0.0000 ± 0.0000	5024.9004 ± 0.1800	11280.3644 ± 0.3000	6032.9341 ± 0.0600	0.0000 ± 0.0000
Li	0.1003 ± 0.0000	0.6972 ± 0.0000	0.9109 ± 0.0013	0.4990 ± 0.0000	0.0000 ± 0.0000
Mg	2355.5667 ± 0.0630	1214.1434 ± 0.0060	0.0000 ± 0.0000	2000.4990 ± 0.0290	2047.1888 ± 0.0590
Mn	116.4995 ± 0.0022	49.4024 ± 0.0006	780.3644 ± 0.0100	15.4691 ± 0.0004	233.2831 ± 0.0005
Na	428.5858 ± 0.0149	877.9880 ± 0.0000	0.0000 ± 0.0000	2266.9661 ± 0.0011	1281.1245 ± 0.0170
Ni	27.6329 ± 0.0002	232.5697 ± 0.0004	23.8866 ± 0.0002	18.7126 ± 0.0004	6.9277 ± 0.0004
Pb	—	—	—	—	—
Sc	0.2006 ± 0.0000	0.2490 ± 0.0000	0.0506 ± 0.0000	0.1996 ± 0.0000	0.2510 ± 0.0000
Se	1.8556 ± 0.0007	0.9960 ± 0.0015	1.2652 ± 0.0002	0.6487 ± 0.0011	0.7028 ± 0.0008
Sr	27.3821 ± 0.0006	172.3108 ± 0.0004	49.6964 ± 0.0013	100.6487 ± 0.0018	20.9337 ± 0.0000
Zn	168.6058 ± 0.0597	2298.8048 ± 0.0360	306.6296 ± 0.0092	1225.0499 ± 0.0050	131.2249 ± 0.0093

Principal factor	Characteristic root	Contribution rate %	Cumulative contribution rate %
1	6.5534	40.9590	40.9590
2	5.2690	32.9313	73.8904
3	3.1894	19.9339	93.8243
4	0.9881	6.1757	100.0000
…	…	…	…

Element	Component coefficient matrix 1	Component coefficient matrix 2	Component coefficient matrix 3	Component coefficient matrix 4
Al	0.890	-0.368	0.266	0.047
Ba	0.947	0.135	-0.047	-0.286
Co	0.146	0.105	0.975	-0.134
Cr	-0.463	-0.198	0.859	0.096
Cu	0.201	0.395	-0.544	0.712
Fe	0.374	0.905	0.165	-0.116
K	0.863	0.248	-0.227	0.378
Li	0.773	0.534	-0.116	0.322
Mg	-0.961	-0.265	0.058	0.062
Mn	0.931	-0.309	0.068	-0.183
Na	-0.599	-0.001	-0.715	0.359
Ni	-0.066	0.976	0.102	-0.182
Sc	-0.903	0.267	-0.157	-0.298
Se	0.108	-0.129	0.983	0.074
Sr	-0.057	0.952	-0.216	0.212
Zn	-0.150	0.946	-0.226	0.179

Sample	F₁	F₂	F₃	F₄	F	Ranking
Cinnamon	-0.65505	-0.52528	1.55661	0.26824	-0.11442	3
Tangerine peel	-0.16047	1.73173	0.07394	-0.41219	0.49383	2
Clove	1.76025	-0.28932	0.1186	0.06135	0.65314	1
Licorice	-0.45754	-0.12621	-0.99218	1.41078	-0.33962	4
Amomum	-0.48719	-0.79093	-0.75697	-1.32819	-0.69293	5

Index	Cinnamon	Tangerine Peel	Clove	Licorice	Amomum
Combustion heat X1	0.9846	0.9781	0.9910	0.9878	0.9804
Fat content X2	0.6719	0.6689	0.6820	0.6757	0.6698
Calcium content X3	0.8572	0.8599	0.8491	0.8592	0.8492
Ash X4	0.4571	0.4571	0.4593	0.4572	0.4598
Crude fiber X5	0.9865	0.9917	0.9993	0.9987	0.9895
The first stage weight loss percentage X6	0.9845	0.9977	0.9866	0.9830	0.9830
First stage weightlessness fastest temperature X7	0.8612	0.8712	0.8745	0.8613	0.8603
Phase II Weight Loss Percentage X8	0.9941	0.9865	0.9792	0.9994	0.9924
Residual mass percentage X9	0.9853	0.9908	0.9859	0.9907	0.9819
The first phase peak area X10	0.9707	0.9863	0.9948	0.9785	0.9925

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[1] *Corresponding author: zhanyou159@126.com

Sample	Q_Vaverage/(J·g^-1)	CV/%
Cinnamon	68786.55207	CV < 0.03
Tangerine peel	98298.34427
Clove	39815.3346
Licorice	54099.765
Amomum	87863.70147