数字农科院2.0

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： Lili Qian;Mingming Chen;Yan Song;Tao Zhang;Xingquan Liu;Guoxin Zhou;Hongyan Liu;Feng Zuo

作者机构：

关键词： E-nose;Headspace solid-phase microextraction-gas chromatography-olfactometry-mass spectrometry;Rice;Volatile compounds

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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 (R2Y = 0.991, Q2 = 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.

分类号：

  • 相关文献

[1]E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula. Xuelu Chi,Hongxia Guo,Yangdong Zhang,Nan Zheng,Huimin Liu,Jiaqi Wang. 2022

[2]Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil. Qianqian Sun,Rui Zhang,Yu Liu,Liya Niu,Hongyan Liu,Peifang Ren,Bianna Xu,Boli Guo,Bo Zhang. 2024

[3]水稻淡褐斑叶突变体lbsll的遗传分析与基因定位. 奉保华,杨杨,施勇烽,林璐,陈洁,黄奇娜,魏彦林,HeiLEUNG,吴建利. 2012

[4]OsBTF3转基因水稻对病原茵侵染的反应和防卫基因的表达分析. 陈华民,吴茂森,何晨阳. 2012

[5]Analysis of Volatile Organic Compounds in Milk during Heat Treatment Based on E-Nose, E-Tongue and HS-SPME-GC-MS. Ning Yuan,Xuelu Chi,Qiaoyan Ye,Huimin Liu,Nan Zheng. 2023

[6]Characterization and discrimination of the flavor profiles of Chinese indigenous sheep breeds via electronic sensory, smart instruments and chemometrics. Can Xiang,Shaobo Li,Dequan Zhang,Caiyan Huang,Yingxin Zhao,Xiaochun Zheng,Zhenyu Wang,Li Chen. 2023

[7]Aroma analysis of Fuyun 6 and Jinguanyin black tea in the Fu'an area based on E-nose and GC-MS. Yan, Tingyu,Lin, Jiexin,Zhu, Jianxin,Ye, Naixing,Huang, Jianfeng,Wang, Pengjie,Jin, Shan,Zheng, Deyong,Yang, Jiangfan. 2021

[8]Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis. Yening Qiao,Qinqin Chen,Jinfeng Bi,Xinye Wu,Xinwen Jin,Min Gou,Xinrui Yang,Giorgia Purcaro. 2022

[9]Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. Wei, Meng,Liu, Xiaochang,Xie, Peng,Lei, Yuanhua,Yu, Haojie,Han, Aiyun,Xie, Libin,Jia, Hongliang,Lin, Shaohua,Bai, Yueyu,Sun, Baozhong,Zhang, Songshan. 2022

[10]Identification Of Key Aroma-Active Compounds I.n Sesame Oil From M icrowaved Seeds Using E-Nose And Hs-Spme-Gcxgc-Tof/Ms. Jia, X, Zhou, Q, Wang, JQ, Liu, CS, Huang, FH, Huang, Y. 2019

[11]Identification of the flavor profiles of Chinese pancakes from various areas using smart instruments combined with E-noses and E-tongues. Wei Liu,Yue Fan,Qiannan Liu,Fen Xu,Liang Zhang,Honghai Hu. 2023

[12]Rapid discrimination of the identity of infant formula by triple-channel models. Nasi Ai,Ruirui Liu,Xuelu Chi,Zheng Song,Yiwei Shao,Yanmei Xi,Tong Zhao,Baoguo Sun,Jianbo Xiao,Jianjun Deng. 2023

[13]Comprehensive characterisation of taste and aroma profiles of Daokou red-cooked chicken by GC-IMS and GC-MS combined with chemometrics. Sun, Xiangxiang,Yu, Yumei,Saleh, Ahmed S. M.,Yang, Xinyu,Ma, Jiale,Zhang, Dequan,Li, Wenhao,Wang, Zhenyu. 2023

[14]Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose. Xiangxiang Sun,Yumei Yu,Ahmed S.M. Saleh,Xinyu Yang,Jiale Ma,Ziwu Gao,Dequan Zhang,Wenhao Li,Zhenyu Wang. 2023

[15]Flavor Chemical Research on Different Bee Pollen Varieties Using Fast E-Nose and E-Tongue Technology. Liu C.,Zhou E.,Zhu Y.,Li Q.,Wu L.. 2024

[16]Machine Learning for Predicting Zearalenone Contamination Levels in Pet Food. Zhenlong Wang,Wei An,Jiaxue Wang,Hui Tao,Xiumin Wang,Bing Han,Jinquan Wang. 2024

[17]Investigation of Volatile Organic Compounds of Whole-Plant Corn Silage Using HS-SPME-GC-MS, HS-GC-IMS and E-Nose. Yinge Chen,Lulu Wang,Yawei Zhang,Nan Zheng,Yuanqing Zhang,Yangdong Zhang. 2025

[18]Impact of different cooking methods on the cooking characteristics, physicochemical properties, and flavor profiles of T. indicum. Ya Dai,Xingyi Tan,Ningjing Guo,Mingjing Song,Xiang Li,Xue Li,Bingcheng Gan,Wentao Zhang. 2025

[19]Analysis of Volatile Organic Compounds in Wines from Vitis amurensis Varieties in Xinjiang, China. Sun, Yining,Wang, Mengqi,Cao, Weiyu,Ma, Mingjie,Xu, Peilei,Li, Changyu,Pan, Yue,Lu, Wenpeng. 2025

[20]Spoilage potential of three different bacteria isolated from spoiled grass carp (Ctenopharyngodon idellus) fillets during storage at 4 degrees C. Wang, Hang,Liu, Xiaochang,Zhang, Yuemei,Lu, Han,Xu, Qian,Shi, Ce,Luo, Yongkang,Wang, Hang.

作者其他论文 更多>>