SDE-GC-MS结合OPLS-DA分析不同生态区谷子品种香气特征

doi:10.3864/j.issn.0578-1752.2023.13.012

Abstract

Abstract:

【Background】The foxtail millet production areas in China are divided into four regions: the Northeast China region, the North China region, the Inner Mongolia plateau region, and the Northwest China region. The regional trials aimed to screen germplasm resources with good genetic traits. However, good growth genetic traits and foxtail millet grain appearance phenotypes do not necessarily have good culinary quality and aroma characteristics, especially the aroma characteristics largely affect its production and downstream industries. Simultaneous distillation extraction (SDE) is a pretreatment method that simulates the cooking process of porridge and is suitable for the aroma analysis of foxtail millet.【Objective】The aim of this study was to clarify the aroma characteristics of cereal germplasm resources in different ecological regions, so as to promote sensory-oriented breeding-processing industrial practices.【Method】Simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS) combined with odor activity value (OAV) method was used to analyze the differences in aroma components of foxtail millet in different regions of China.【Result】 A total of 81 volatile substances were detected in 12 foxtail millet varieties from four ecological regions, 25 aldehydes, 6 alcohols, 4 phenols, 11 ketones, 11 hydrocarbons, 13 benzene-containing derivatives, 4 acids, and 7 others. The comparison of the results showed that the volatile substance subclasses were similar in different regions, but the contents of the components were different. Thirty-seven volatile components with literature-accessible odor characterization were labeled, and 23 contributing aroma compounds with OAV > 1 were identified in the 12 foxtail millet varieties. The effective discrimination model of the cereal regional test was established by orthogonal partial least squares discrimination analysis (OPLS-DA). Then, the 12 foxtail millet varieties were classified into three categories, and 18 compounds with VIP>1 were screened out: hexanal, heptanal, (Z)-2-heptenal, benzaldehyde, (E,E)-2, 4-decadienal, 2,4-decadienal, nonane, tetradecanoic acid, (Z,Z)-9, 12-octadecadienoic acid, pentadecanoic acid, n-hexadecanoic acid, 2-methoxy-4-vinylphenol, 2, 4-bis(1, 1-dimethylethyl)-phenol, 2, 5-bis(1, 1-dimethylethyl)-phenol, 1-heptanol, nerolidol, 2-pentyl-furan, and hexadecanoic acid methyl ester, which could be used to distinguish the differences between different samples.【Conclusion】 SDE-GC-MS combined with OAV identification analyzed the flavor components and characteristics of key aroma compounds of foxtail millet from different ecological regions, and the OPLS-DA model screened 18 VIP compounds that distinguished the flavor differences of foxtail millet from different samples and ecological regions. The results of the study provided data references for understanding the differences in flavor characteristics of foxtail millet grown in different regions of China, and for a basis of flavor-oriented foxtail millet variety selection, breeding, and processing.

Key words: simultaneous distillation extraction, foxtail millet, odor activity value, ecological regions, orthogonal partial least squares discriminant

LI ShaoHui, ZHAO Wei, LIU SongYan, LI PengLiang, ZHANG AiXia, LIU JingKe. Aroma Characteristics of Foxtail Millet Varieties from Different Ecological Regions by Analysis of SDE-GC-MS Combined with OPLS-DA[J].Scientia Agricultura Sinica, 2023, 56(13): 2586-2596.

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Figures/Tables 4

Fig. 1

Fig. 2

Table 1

Odor activity values of volatile compounds of foxtail millet in different ecological regions"

编号 No.	气味描述 Odor description^{[12, 17]}	阈值 Odor threshold^[17]	西北地区 Northwest region			内蒙古地区 Inner Mongolia region			华北地区 Northern region			东北地区 Northeast region
编号 No.	气味描述 Odor description^{[12, 17]}	阈值 Odor threshold^[17]	朝谷58 Chaogu58	太选15 Taixuan15	承11-727 Cheng11-727	1k196	1322-5	1323-20	冀谷19 Jigu19	郑10-1 Zheng10-1	济0621-6 Ji0621-6	九谷 Jiugu	龙11-58070 Long11-58070	双2008-5 Shuang2008-5
A1	清新，脂肪味 Green, fatty	4	81.01	59.05	98.60	114.16	215.83	72.36	85.90	84.31	110.63	113.31	189.62	129.21
A2	青草香，果香 Green, fresh fruity	30	0.14	0.14	0.19	0.00	1.31	0.57	0.15	0.81	0.14	0.37	0.36	0.48
A3	刺鼻，脂肪味 Fatty，harsh	3	47.80	39.28	51.18	33.57	47.60	16.38	0.00	0.00	41.27	0.00	0.00	0.00
A4	刺鼻青草味 Pungent green	13	0.00	0.00	0.00	0.00	28.12	12.70	0.00	0.00	0.28	0.00	0.00	0.00
A5	坚果，焦糖 Almond, burnt sugar	515	0.27	0.00	0.21	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.00
A6	脂肪、柑橘、蜂蜜 Fatty, citrus, honey	1.4	24.01	14.22	14.24	21.13	41.66	17.41	8.95	0.00	13.15	13.14	31.96	20.89
A7	青草，脂肪味 Fatty, green	60	0.36	0.28	0.34	0.33	1.07	0.47	0.37	0.30	0.29	0.54	0.48	0.54
A8	甜味，花香 Sweet, floral	4	9.41	6.24	13.68	9.96	0.00	6.66	10.85	11.20	15.70	7.55	28.59	16.36
A9	青草 Green leafy	3	17.56	17.70	34.52	29.29	84.95	34.33	17.43	13.17	18.55	35.85	31.31	32.81
A10	柑橘类，蜡味，甜味 Citrus, wax, sweet	1	398.16	177.06	155.61	315.17	374.71	154.85	182.66	322.63	187.30	206.63	449.64	297.13
A12	鸢尾花香，蜡味 Orris-like, waxy	0.1	692.30	605.50	736.90	785.80	1116.70	400.40	537.60	646.40	566.90	736.70	1191.10	898.20
A14	柑橘香 Citrus	1	30.71	21.00	22.87	45.27	45.10	18.31	17.90	25.69	20.64	27.63	39.77	37.85
A15	脂肪，花香 Fatty, floral	0.05	289.60	334.40	455.80	481.20	1238.80	605.40	366.20	282.20	295.60	510.40	805.00	588.20
A17	脂肪，青草 Fatty, green	0.07	521.00	429.14	653.57	626.00	4013.43	2066.86	586.57	328.29	386.43	1069.43	1133.57	6307.57
A18	油腻，辛辣，甜味 Oil, pungent, sweet	6.8	5.48	0.00	5.78	11.51	7.13	3.13	4.39	5.30	4.57	3.19	6.12	6.02
A21	柑橘，肥皂，脂肪 Citrus, soapy, fatty	1.5	11.68	0.00	0.00	14.41	14.48	6.35	8.62	0.00	0.00	0.00	0.00	14.32
A23	-	1078	0.01	0.00	0.00	0.06	0.00	0.03	0.00	0.08	0.00	0.00	0.00	0.00
A24	柑橘类、绿色、脂肪类 Citrus, green, fatty	-	-	-	-	-	-	-	-	-	-	-	-	-
B1	青草，果香，油性 Green, fruitty, oily	200	0.37	0.39	1.18	0.59	0.62	0.27	0.23	0.20	0.25	0.34	0.47	0.51
B2	化学，青草 Chemical, green	330	0	0.00	0.03	0.11	0.05	0.02	0.06	0.04	0.02	0.00	0.00	0.00
B3	甜味，泥土味，蘑菇味 Sweet, earthy, mushroom	14	1.99	1.60	3.46	2.86	11.23	4.43	0.00	0.00	3.05	2.19	3.74	2.37
B5	蜡味、青草、柑橘 Waxy, green, citrus	42	0.91	0.53	0.58	0.83	0.79	0.30	0.00	0.41	0.46	0.44	1.12	0.72
B6	花香 Floral	250	0.34	0.43	0.29	0.45	0.38	0.21	0.29	0.31	0.31	0.47	0.61	0.67
C1	丁香，咖喱 Clove, curry	1.72	0.00	0.00	0.00	0.00	0.00	0.00	258.81	0.00	143.75	0.00	0.00	0.00
D1	绿色，蜡味，果味 Green, waxy, fruity	1300	0.02	0.02	0.04	0.03	0.04	0.01	0.01	0.01	0.02	0.02	0.00	0.02
D3	刺激性，草药味 Pungent, herbaceous	150	0.00	0.00	0.15	0.00	0.19	0.08	0.00	0.13	0.15	0.09	0.25	0.00
D4	果味 Fruity	800	0.01	0.01	0.01	0.01	0.02	0.01	0.00	0.00	0.01	0.01	0.01	0.01
D7	花香 Floral	60	0.68	0.54	0.57	0.76	0.87	0.53	0.62	0.82	0.54	1.09	1.11	0.93
D8	甜，蜡味，花香 Sweet, waxy, floral	800	0.00	0.00	0.00	0.00	0.00	0.01	0.00	0.00	0.00	0.00	0.00	0.00
F2	酚味 Phenolic	1000	0.00	0.01	0.01	0.00	0.00	0.00	0.02	0.00	0.00	0.02	0.00	0.03
F5	酚味 Phenolic	6	6.90	5.96	9.81	13.51	15.01	7.23	2.85	3.65	4.37	3.31	3.13	7.61
F9	-	10	0.00	1.17	0.97	1.47	0.00	0.00	0.00	1.48	0.34	0.00	0.00	0.00
F11	酚味 Phenolic	80	0.00	0.00	0.00	0.18	0.14	0.09	0.00	0.00	0.00	0.00	0.00	0.00
H1	面包、杏仁、甜食 Bread, almond, sweet	517.7	-	-	-	-	-	-	-	-	0.01	-	-	-
H2	豆香，果蔬香 Bean, vegetable	6	19.79	17.28	33.35	35.91	49.49	31.36	20.65	18.80	21.07	30.53	39.98	31.25
H3	青草味 Green, herbal, grassy	4	1.78	1.37	2.15	2.59	9.54	0.90	2.60	1.57	2.19	2.79	4.16	2.56
H5	汽油，橡胶味 Gasline, rubber	40	0.00	0.11	0.00	0.00	0.00	0.00	0.00	0.00	0.00	0.28	0.00	0.21
“-”

Table 1

Fig. 3

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