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基于气相色谱-离子迁移谱和化学计量学揭示不同颜色谷子风味挥发物的差异

Uncovering the differences in flavor volatiles of different colored foxtail millets based on gas chromatography-ion migration spectrometry and chemometrics.

作者信息

Jin Wengang, Cai Wenqiang, Zhao Shibo, Gao Ruichang, Jiang Pengfei

机构信息

Qinba State Key Laboratory of Biological Resource and Ecological Environment (Incubation), School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong, Shaanxi, 723001, China.

Collaborative Innovation Center of Bio-Resource in Qinba Mountain Area, Shaanxi Province Key Laboratory of Bio-resources, Hanzhong, Shaanxi, 723001, China.

出版信息

Curr Res Food Sci. 2023 Sep 9;7:100585. doi: 10.1016/j.crfs.2023.100585. eCollection 2023.

DOI:10.1016/j.crfs.2023.100585
PMID:37744553
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC10514424/
Abstract

The differences of volatile organic compounds in commercially available foxtail millets with different colors (black, green, white and yellow) were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their volatile flavor characteristics. Fifty-five volatile components were found in various colored foxtail millets, including 25 kinds of aldehydes (accounting for 39.19-48.69%), 10 ketones (25.36-32.37%), 15 alcohols (20.19-24.11%), 2 ethers (2.29-2.45%), 2 furans (1.49-2.95%) and 1 ester (0.27-0.39%). Aldehydes, alcohols and ketones were the chief volatiles in different colored foxtail millet, followed by furans, esters and ethers. These identified volatile flavor components in various colored foxtail millets obtained by GC-IMS could be well distinguished by principal components and cluster analysis. Meanwhile, a stable prediction model was fitted via partial least squares-discriminant analysis (PLS-DA), in which 17 kinds of differentially volatile components were screened out based on variable importance in projection (VIP>1). These findings might provide certain information for understanding the flavor traits of colored foxtail millets in future.

摘要

采用气相色谱-离子迁移谱（GC-IMS）测定市售不同颜色（黑色、绿色、白色和黄色）谷子中挥发性有机化合物的差异，以探究其挥发性风味特征。在各种颜色的谷子中发现了55种挥发性成分，包括25种醛类（占39.19-48.69%）、10种酮类（25.36-32.37%）、15种醇类（20.19-24.11%）、2种醚类（2.29-2.45%）、2种呋喃类（1.49-2.95%）和1种酯类（0.27-0.39%）。醛类、醇类和酮类是不同颜色谷子中的主要挥发性成分，其次是呋喃类、酯类和醚类。通过主成分分析和聚类分析，可以很好地区分通过GC-IMS获得的各种颜色谷子中鉴定出的挥发性风味成分。同时，通过偏最小二乘判别分析（PLS-DA）拟合了一个稳定的预测模型，基于投影变量重要性（VIP>1）筛选出17种差异挥发性成分。这些发现可能为今后了解有色谷子的风味特性提供一定的信息。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/c0704fe2e072/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/c93fe1b0d950/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/f19807c4240c/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/ae52369fcf13/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/7cfaddf4f764/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/9ccfb305fd23/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/c0704fe2e072/gr5.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/c93fe1b0d950/ga1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/f19807c4240c/gr1.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/ae52369fcf13/gr2.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/7cfaddf4f764/gr3.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/9ccfb305fd23/gr4.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/d7d1/10514424/c0704fe2e072/gr5.jpg

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