基于GC-IMS技术结合多元统计模型分析不同色泽小米粥挥发性有机物差异

为探究不同色泽小米粥的风味特性，利用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry,GC-IMS）分析市售不同色泽小米（黑、绿、白和黄）蒸煮后米粥的挥发性有机物差异。结果表明，不同色泽小米粥中共鉴定出48种挥发性有机物，其中醛类22种（占68.58%～80.66%）、酮类11种（占6.52%～9.89%）、醇类9种（占5.99%～14.91%）、呋喃类2种（占2.09%～5.66%）、酯类2种（占1.13%～1.72%）和醚类2种（占0.39%～0.69%）。不同色泽小米粥挥发性有机物以醛类、醇类和酮类为主，其次是呋喃、酯类和醚类。黑小米粥中醛类、酮类、酯类相对含量较高，绿小米粥中酮类相对含量最高；白小米粥中醇类和呋喃类相对含量最高；黄小米粥中醛类和酯类相对含量最高。主成分分析和欧氏距离分析显示，GC-IMS挥发性有机物数据可实现不同色泽小米粥样品的较好区分。通过正交偏最小二乘判别分析建立稳定性较好的预测模型，结合变量重要性投影（variable importance in projection,VIP）筛选出13种差异挥...

Analysis of Differential Volatile Organic Compounds in Different Colored Millet Porridges by Gas Chromatography-Ion Mobility Spectrometry Combined with Multivariate Statistical Analysis

In order to explore the flavor characteristics of different colored millet porridges, the differences in volatile organic compounds in black, green, white and yellow millet porridges were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that a total of 48 volatile organic compounds were identified from all samples, including 22 aldehydes, 11 ketones, 9 alcohols, 2 furans, 2 esters and 2 ethers, accounting for 68.58%–80.66%, 6.52%–9.89%, 5.99%–14.91%, 2.09%–5.66%, 1.13%–1.72% and 0.39%–0.69% of the total amount of volatile organic compounds, respectively. The major volatile organic compounds identified were aldehydes, alcohols and ketones, followed by furans, esters and ethers. The relative contents of aldehydes, ketones and esters in black millet porridge were higher, and the relative content of ketones in green millet porridge was highest. The relative contents of alcohols and furans in white millet porridge were highest. The relative contents of aldehydes and esters in yellow millet porridge were highest. Principal component analysis (PCA) and Euclidean distance analysis showed that the GC-IMS data of volatile organic compounds could be used to distinguish different colored millet porridge samples. A prediction model with good stability was established using orthogonal partial least squares-discriminant analysis (OPLS-DA), and 13 differential volatile organic compounds (variable importance in the projection (VIP) >1) were identified, which could be used for classification of different colored millet porridges. This study provides useful information for enriching the eating quality characteristics of different colored millet.