Rapid traceability of Gastrodia elata Blume origins and analysis of key volatile organic components using FTIR and HS-SPME-GC-MS combined with chemometrics.

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED
Food Chemistry: X Pub Date : 2025-07-09 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102770
Yingfeng Zhong, Jieqing Li, Honggao Liu, Yuanzhong Wang
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引用次数: 0

Abstract

Gastrodia elata Blume (G. elata) is highly favored in the edible sector owing to its rich nutritional content and distinct flavor. Herein, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and Fourier transform infrared spectroscopy (FTIR) technology were employed to classify the origin of G. elata and quantify volatile organic compounds (VOCs). GC-MS revealed that sweet, fruity, and nutty are the key flavor characteristics of G. elata, with samples from Zhaotong City, Yunnan Province, exhibiting superior flavor and richness Based on FTIR data, the gray wolf optimizer-support vector machine and residual convolutional neural network achieved 100 % accuracy in G. elata traceability, with an F1 of 1.000. Additionally, the partial least squares regression model successfully quantified the main components 2-Nonenal and 2(3H)-Furanone, dihydro-5-propyl- in G. elata, with prediction set residual deviations of 2.6003 and 2.3883, respectively. This approach offers a novel framework for monitoring VOCs quality control in other foods.

FTIR、HS-SPME-GC-MS结合化学计量学快速溯源天麻及关键挥发性有机成分分析
天麻因其丰富的营养成分和独特的风味在食用领域备受青睐。本文采用顶空固相微萃取-气相色谱-质谱联用技术(HS-SPME-GC-MS)和傅里叶变换红外光谱(FTIR)技术,对天麻的产地进行了分类,并对其挥发性有机物(VOCs)进行了定量分析。GC-MS分析表明,甜、果味和坚果味是elata的主要风味特征,云南昭通市的elata样品表现出优异的风味和丰富度。基于FTIR数据,灰狼优化器-支持向量机和残差卷积神经网络对elata的溯源准确率达到100%,F1为1.000。此外,偏最小二乘回归模型成功地量化了叶红中2-壬烯醛和2(3H)-呋喃酮,二氢-5-丙基-的主要成分,预测集残差分别为2.6003和2.3883。该方法为其他食品中挥发性有机化合物的质量控制监测提供了一个新的框架。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food Chemistry: X
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.
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