Rapid traceability of Blume origins and analysis of key volatile organic components using FTIR and HS-SPME-GC-MS combined with chemometrics.

Blume () is highly favored in the edible sector owing to its rich nutritional content and distinct flavor. Herein, headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and Fourier transform infrared spectroscopy (FTIR) technology were employed to classify the origin of and quantify volatile organic compounds (VOCs). GC-MS revealed that sweet, fruity, and nutty are the key flavor characteristics of , with samples from Zhaotong City, Yunnan Province, exhibiting superior flavor and richness Based on FTIR data, the gray wolf optimizer-support vector machine and residual convolutional neural network achieved 100 % accuracy in traceability, with an F of 1.000. Additionally, the partial least squares regression model successfully quantified the main components 2-Nonenal and 2(3H)-Furanone, dihydro-5-propyl- in , with prediction set residual deviations of 2.6003 and 2.3883, respectively. This approach offers a novel framework for monitoring VOCs quality control in other foods.