{"title":"基于气相色谱-离子迁移谱法(GC-IMS)的香米风味指纹图谱构建及应用","authors":"Tong Chen, Haiyu Li, Xinyu Chen, Yong Wang, Qianwei Cheng, Xingpu Qi","doi":"10.1002/ffj.3716","DOIUrl":null,"url":null,"abstract":"<p>Fragrant rice has unique aroma characteristics appreciated by many consumers. In order to extract exclusive flavour fingerprints from Guangxi fragrant rice and to further verify its effectiveness by allowing the rapid identification of fragrant rice from two main production regions (Guangxi and Wuchang), gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyse flavour components of 53 fragrant rice samples. Based on the two-dimensional GC-IMS map, characteristic variables of flavour components from Guangxi fragrant rice were screened via image pretreatment and automatic threshold segmentation algorithm. The extracted variables were further processed by using principal component analysis and quadratic discriminant analysis to establish a non-linear model for discriminating two types of fragrant rice. The results showed that a total of 46 characteristic variables were extracted from Guangxi fragrant rice, and the first two principal components showed that the two types of rice samples had their own corresponding regions. 2-Butanone, 2-heptanone, pinene, 1-heptanal, 2-methyl-1-butanol acetate and octanal were the key different flavour components. The established model had an excellent recognition rate, which could be used to determine the geographical region of fragrant rice. The proposed method could achieve quick, non-destructive and accurate analysis of fragrant rice geographical properties. It can be further applied in feature extraction from the two-dimensional fingerprint map generated by other similar combined instruments.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"4","resultStr":"{\"title\":\"Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC-IMS)\",\"authors\":\"Tong Chen, Haiyu Li, Xinyu Chen, Yong Wang, Qianwei Cheng, Xingpu Qi\",\"doi\":\"10.1002/ffj.3716\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Fragrant rice has unique aroma characteristics appreciated by many consumers. In order to extract exclusive flavour fingerprints from Guangxi fragrant rice and to further verify its effectiveness by allowing the rapid identification of fragrant rice from two main production regions (Guangxi and Wuchang), gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyse flavour components of 53 fragrant rice samples. Based on the two-dimensional GC-IMS map, characteristic variables of flavour components from Guangxi fragrant rice were screened via image pretreatment and automatic threshold segmentation algorithm. The extracted variables were further processed by using principal component analysis and quadratic discriminant analysis to establish a non-linear model for discriminating two types of fragrant rice. The results showed that a total of 46 characteristic variables were extracted from Guangxi fragrant rice, and the first two principal components showed that the two types of rice samples had their own corresponding regions. 2-Butanone, 2-heptanone, pinene, 1-heptanal, 2-methyl-1-butanol acetate and octanal were the key different flavour components. The established model had an excellent recognition rate, which could be used to determine the geographical region of fragrant rice. The proposed method could achieve quick, non-destructive and accurate analysis of fragrant rice geographical properties. It can be further applied in feature extraction from the two-dimensional fingerprint map generated by other similar combined instruments.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2022-07-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"4\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3716\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3716","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC-IMS)
Fragrant rice has unique aroma characteristics appreciated by many consumers. In order to extract exclusive flavour fingerprints from Guangxi fragrant rice and to further verify its effectiveness by allowing the rapid identification of fragrant rice from two main production regions (Guangxi and Wuchang), gas chromatography-ion mobility spectrometry (GC-IMS) technology was applied to analyse flavour components of 53 fragrant rice samples. Based on the two-dimensional GC-IMS map, characteristic variables of flavour components from Guangxi fragrant rice were screened via image pretreatment and automatic threshold segmentation algorithm. The extracted variables were further processed by using principal component analysis and quadratic discriminant analysis to establish a non-linear model for discriminating two types of fragrant rice. The results showed that a total of 46 characteristic variables were extracted from Guangxi fragrant rice, and the first two principal components showed that the two types of rice samples had their own corresponding regions. 2-Butanone, 2-heptanone, pinene, 1-heptanal, 2-methyl-1-butanol acetate and octanal were the key different flavour components. The established model had an excellent recognition rate, which could be used to determine the geographical region of fragrant rice. The proposed method could achieve quick, non-destructive and accurate analysis of fragrant rice geographical properties. It can be further applied in feature extraction from the two-dimensional fingerprint map generated by other similar combined instruments.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.