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 Wuch...

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Bibliographic Details
Published in:Flavour and fragrance journal Vol. 37; no. 6; pp. 345 - 353
Main Authors: Chen, Tong, Li, Haiyu, Chen, Xinyu, Wang, Yong, Cheng, Qianwei, Qi, Xingpu
Format: Journal Article
Language:English
Published: Chichester Wiley Subscription Services, Inc 01.11.2022
Subjects:
2-heptanone
acetates
Acetic acid
Algorithms
Aroma
Butanol
chemometrics
China
Chromatography
Discriminant analysis
Feature extraction
Fingerprints
flavor
Flavors
flavour fingerprint
fragrant rice
Gas chromatography
gas chromatography‐ion mobility spectrometry (GC‐IMS)
Image processing
Image segmentation
Ionic mobility
Ions
Mobility
nonlinear models
odors
Pinene
principal component analysis
Principal components analysis
Rice
Scientific imaging
Spectrometry
Spectroscopy
China
ISSN:0882-5734, 1099-1026
Online Access:Get full text
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Summary: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. Digital image processing technology combined with chemometric tools was employed to extract exclusive flavour fingerprint variables from fragrant rice based on GC‐IMS. The proposed method could achieve automatic characteristic peak selection without the need for traditional human eye observation from the two‐dimensional GC‐IMS map.
Bibliography:Tong Chen and Xinyu Chen contribute to the work equally and should be regarded as co‐first authors.
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ISSN:0882-5734
1099-1026
DOI:10.1002/ffj.3716