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

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Tong Chen, Haiyu Li, Xinyu Chen, Yong Wang, Qianwei Cheng, Xingpu Qi
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引用次数: 4

摘要

香米以其独特的香气特性受到广大消费者的青睐。采用气相色谱-离子迁移谱(GC-IMS)技术对53份香米样品进行了风味成分分析,以提取广西香米的风味指纹图谱,并通过对广西和武昌两个主要产区香米的快速鉴定,进一步验证其有效性。基于二维GC-IMS图谱,通过图像预处理和自动阈值分割算法筛选广西香稻风味成分特征变量。利用主成分分析和二次判别分析对提取的变量进行进一步处理,建立了判别两种香米的非线性模型。结果表明,广西香米样品共提取了46个特征变量,前两个主成分表明,两类香米样品有各自对应的区域。2-丁酮、2-庚酮、蒎烯、1-庚醛、2-甲基-1-丁醇乙酸酯和辛醛是主要的风味成分。所建立的模型具有良好的识别率,可用于确定香稻的地理区域。该方法可实现对香稻地理性状的快速、无损、准确分析。它可以进一步应用于其他类似组合仪器生成的二维指纹图谱的特征提取。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Construction and application of exclusive flavour fingerprints from fragrant rice based on gas chromatography – ion mobility spectrometry (GC-IMS)

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.

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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
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.
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