Physicochemical parameters combined with sensory and discriminant regression, for quality and sensory characterization of licorice for both food and medicine

Licorice, as a traditional medicinal and edible plant, exhibits variations in quality and applications due to differences in geographic origin and growth year. However, the intricate and complex relationship between quality and sensory characteristics of licorice remains elusive. In order to explore this relationship, this study assessed the quality and sensory characteristics of 28 batches of licorice samples. This work integrated various technologies, including electronic nose, GC–MS, UPLC, and sensory panel analysis, covering both physicochemical and sensory parameters. Through LASSO regression analysis, a discrimination model comprising 9 key sensory parameters was developed. The results indicated that the use of key sensory parameters enables effective discrimination of the quality characteristics of licorice. The study provided guidance for consumers in selecting licorice.