Analysis of volatile organic compounds in ten types of tribute Rice based on headspace-gas chromatography-ion mobility spectrometry technology

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102520

Qian-qian Jia, Yan-rong Ma, Wen-lu Bi, Ding-ding Su

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Abstract

Tribute rice, recognized for its unique quality and aroma, served as an imperial staple in ancient China. Many varieties of tribute rice are still preserved after hundreds of years. What makes them premium rice and why did they gain royal preference? What are their unique flavor characteristics? Little research has explored these aspects so far. This study highlights why tribute rice is favored by royalty and provides scientific insights into its distinct aromas. Through HS-GC-IMS analysis of ten representative tribute rice varieties, 74 volatile organic compounds were detected, including 69 characterized compounds: 21 aldehydes, 20 alcohols, 8 esters, 7 ketones, 4 heterocyclic compounds, 3 terpenoids, 2 acids, and 9 unclassified substances. Aldehydes and alcohols dominated the volatile profile, collectively accounting for over 50 % of the total relative content. These identified volatile components in ten tribute rice obtained by GC-IMS could be well distinguished by principal components. Meanwhile, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 15 key discriminatory volatiles. Notably, 2-acetyl-1-pyrroline (2-AP), known for its popcorn-like aroma, was detected across all samples—likely a trait that contributed to its selection as a royal offering. These findings advance our understanding of volatile compound variations in tribute rice across geographic origins, providing a scientific basis for origin authentication and quality enhancement.

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顶空-气相色谱离子迁移谱法分析10种贡稻中挥发性有机物

贡米以其独特的品质和香气而闻名，是中国古代的御用主食。数百年后，许多贡米品种仍被保存下来。是什么使它们成为优质大米？为什么它们获得了皇室的青睐？它们独特的风味特征是什么？到目前为止，对这些方面的研究还很少。这项研究突出了贡米受到皇室青睐的原因，并为其独特的香气提供了科学的见解。通过对10个代表性品种的HS-GC-IMS分析，共检出74种挥发性有机化合物，其中鉴定化合物69种，其中醛类21种，醇类20种，酯类8种，酮类7种，杂环类4种，萜类3种，酸类2种，未分类物质9种。醛类和醇类挥发性成分占主导地位，合计占总相对含量的50%以上。气相色谱- ims法鉴定的10贡米挥发性成分均能很好地区分主成分。同时，正交偏最小二乘判别分析（OPLS-DA）鉴定出15种关键的判别挥发物。值得注意的是，2-乙酰基-1-吡咯啉（2-AP），以其爆米花般的香气而闻名，在所有样本中都被检测到——可能是这一特性导致了它被选为皇家供品。这些发现有助于进一步了解不同产地贡米挥发性化合物的差异，为产地鉴定和提高贡米质量提供科学依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.