Discrimination of different varieties of rice in Wuchang area based on E-nose and HS-SPME-GC-O-MS
文献类型： 外文期刊
作者： Qian, Lili 1 ; Chen, Mingming 1 ; Song, Yan 1 ; Zhang, Tao 4 ; Liu, Xingquan 5 ; Zhou, Guoxin 5 ; Liu, Hongyan 6 ; Zuo, Feng 1 ;
作者机构： 1.Heilongjiang Bayi Agr Univ, Coll Food Sci, Daqing 163319, Peoples R China
2.Key Lab Agroprod Proc & Qual Safety Heilongjiang P, Daqing 163319, Peoples R China
3.Natl Coarse Cereals Engn Res Ctr, Daqing 163319, Peoples R China
4.Natl Food & Strateg Reserv Adm, Beijing 100834, Peoples R China
5.Zhejiang A&F Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China
6.Chinese Acad Agr Sci, Inst Urban Agr, Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China
关键词： Rice; E-nose; Headspace solid-phase microextraction-gas; chromatography-olfactometry-mass spectrometry; Volatile compounds
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 29 卷
页码：
收录情况： SCI
摘要： This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), and chemometric analysis. Six rice varieties (Wuyoudao No. 4 (WC54), Longyang No. 11 (LY11), ZhongKefa No. 5 (ZKF5), Dongnong No. 425 (DN425), Longyang No. 16 (LY16) and Suijing No. 18 (SJ18)) were analyzed to identify key volatile compounds and aroma-active substances. The electronic nose provided initial differentiation, particularly by the 5 th, 14 th, and 11 th sensors), which showed significant differences in their response strength between ZKF5 and LY16. Furthermore, 148 differential volatile compounds (VIP > 1) were identified by HS-SPME-GC-MS, and aldehydes and alkanes were the most significant contributors to the aroma profiles. Meanwhile, orthogonal partial least squares-discriminant analysis (OPLS-DA) further confirmed the distinctiveness of each rice variety based on their volatile compounds ((RY)-Y-2 = 0.991, Q(2) = 0.900). Additionally, GC-O analysis revealed 36 aroma-active compounds, with WC54 exhibiting the highest aroma intensity, characterized by fruity and creamy notes. The study successfully differentiated WC54 from other varieties, providing a robust method for protecting geographical indication products and ensuring consumer rights.
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