{"title":"基于预处理选择策略的优化近红外反射率模型,用于快速分析米粉中的 2-乙酰基-1-吡咯啉含量","authors":"","doi":"10.1016/j.foodcont.2024.110841","DOIUrl":null,"url":null,"abstract":"<div><p>The chemical compound 2-acetyl-1-pyrroline (2-AP) is a major contributor to the fragrance of rice. This report presents the first efforts towards determining the quantities of 2-AP in rice by grating-based visible–near-infrared reflectance spectroscopy using a diverse set of rice varieties. Calibration models generated by preprocessing treatments using Design of Experiment (DoE) and ‘one-variable-at-atime’ (OVAT) methods were compared and optimized. A modified partial least squares model with “2, 3, 1, 1”/SNV and 174 variables yielded a coefficient of determination for calibration values of 0.978. The results showed that a DoE-based preprocessing selection could efficiently and accurately optimize 2-AP calibration models, with advantages over OVAT. The findings of this study provide high-throughput screening technology for high-precision fragrance quality breeding, monitoring and control in the rice industry. The method demonstrated here also has potential for application in many other disciplines, including identification of plant fragrances and quality control of cereal products.</p></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0956713524005589/pdfft?md5=c45b6cb4011eba2f4ca41b379cba2001&pid=1-s2.0-S0956713524005589-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Optimized near infrared reflectance model based on preprocessing selection strategy for rapid analysis of 2-acetyl-1-pyrroline content in rice flour\",\"authors\":\"\",\"doi\":\"10.1016/j.foodcont.2024.110841\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The chemical compound 2-acetyl-1-pyrroline (2-AP) is a major contributor to the fragrance of rice. This report presents the first efforts towards determining the quantities of 2-AP in rice by grating-based visible–near-infrared reflectance spectroscopy using a diverse set of rice varieties. Calibration models generated by preprocessing treatments using Design of Experiment (DoE) and ‘one-variable-at-atime’ (OVAT) methods were compared and optimized. A modified partial least squares model with “2, 3, 1, 1”/SNV and 174 variables yielded a coefficient of determination for calibration values of 0.978. The results showed that a DoE-based preprocessing selection could efficiently and accurately optimize 2-AP calibration models, with advantages over OVAT. The findings of this study provide high-throughput screening technology for high-precision fragrance quality breeding, monitoring and control in the rice industry. The method demonstrated here also has potential for application in many other disciplines, including identification of plant fragrances and quality control of cereal products.</p></div>\",\"PeriodicalId\":319,\"journal\":{\"name\":\"Food Control\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-09-03\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0956713524005589/pdfft?md5=c45b6cb4011eba2f4ca41b379cba2001&pid=1-s2.0-S0956713524005589-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Control\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0956713524005589\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524005589","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
2-acetyl-1-pyrroline (2-AP) 化合物是稻米香味的主要成分。本报告介绍了利用基于光栅的可见光-近红外反射光谱法测定水稻中 2-AP 含量的首次尝试。报告比较并优化了使用 "实验设计"(DoE)和 "一变量一时间"(OVAT)方法预处理生成的校准模型。采用 "2、3、1、1"/SNV 和 174 个变量的修正偏最小二乘法模型得出的校准值决定系数为 0.978。结果表明,基于 DoE 的预处理选择可以高效、准确地优化 2-AP 定标模型,与 OVAT 相比更具优势。本研究的结果为大米行业的高精度香味质量育种、监测和控制提供了高通量筛选技术。本文展示的方法还有可能应用于许多其他学科,包括植物香料的鉴定和谷物产品的质量控制。
Optimized near infrared reflectance model based on preprocessing selection strategy for rapid analysis of 2-acetyl-1-pyrroline content in rice flour
The chemical compound 2-acetyl-1-pyrroline (2-AP) is a major contributor to the fragrance of rice. This report presents the first efforts towards determining the quantities of 2-AP in rice by grating-based visible–near-infrared reflectance spectroscopy using a diverse set of rice varieties. Calibration models generated by preprocessing treatments using Design of Experiment (DoE) and ‘one-variable-at-atime’ (OVAT) methods were compared and optimized. A modified partial least squares model with “2, 3, 1, 1”/SNV and 174 variables yielded a coefficient of determination for calibration values of 0.978. The results showed that a DoE-based preprocessing selection could efficiently and accurately optimize 2-AP calibration models, with advantages over OVAT. The findings of this study provide high-throughput screening technology for high-precision fragrance quality breeding, monitoring and control in the rice industry. The method demonstrated here also has potential for application in many other disciplines, including identification of plant fragrances and quality control of cereal products.
期刊介绍:
Food Control is an international journal that provides essential information for those involved in food safety and process control.
Food Control covers the below areas that relate to food process control or to food safety of human foods:
• Microbial food safety and antimicrobial systems
• Mycotoxins
• Hazard analysis, HACCP and food safety objectives
• Risk assessment, including microbial and chemical hazards
• Quality assurance
• Good manufacturing practices
• Food process systems design and control
• Food Packaging technology and materials in contact with foods
• Rapid methods of analysis and detection, including sensor technology
• Codes of practice, legislation and international harmonization
• Consumer issues
• Education, training and research needs.
The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.