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