Study on discrimination of different grades of rapeseed oil based on flavor fingerprint

• Autorzy: Chen Tong , Liu Chunyou , Chen Bin , Huang Yongchun

Identyfikatory

DOI

10.1556/1326.2020.00817

• Języki publikacji: EN

Abstrakty

EN

In this work, Gas chromatograph-Mass Spectrometry (GC-MS) combined with solid phase micro-extraction technology was used to analyze the difference of volatile organic compounds (VOCs) in rapeseed oil of different grades, and the relationship between changes of VOCs and refining process were also investigated in order to construct a non-linear model, which could realize rapid and accurate discrimination of different grade rapeseed oils. 124 rapeseed oil samples with different grades were collected and analyzed by GC-MS technology and 55 VOCs were identified and selected as variables to characterize the internal quality information of rapeseed oils. Then, principal component analysis (PCA) method was used to extract useful features and reduce data dimensionality, and finally a discriminant model was built using linear discriminant analysis (LDA) algorithm. The correct recognition rate of sample set was close to 94.59%. The results showed that the proposed method is promising in discriminating different grades of vegetable oils. Besides, it provides a theoretical basis for studying the relationship between VOCs composition and vegetable oil quality.

Słowa kluczowe

EN

GC-MS; rapeseed oil; quality grade; flavor; chemmometrics

• Wydawca: University of Silesia in Katowice ; Akademiai Kiado
• Czasopismo: Acta Chromatographica
• Rocznik: 2021
• Tom: Vol. 33, no. 3
• Strony: 295--301
• Opis fizyczny: Bibliogr. 24 poz., rys., tab.

Twórcy

autor

Chen Tong

• College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, PR China

autor

Liu Chunyou

• College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, PR China

autor

Chen Bin

• School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, PR China

autor

Huang Yongchun

• College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, PR China

Bibliografia

• 1. Petersen, K. D.; Kleeberg, K. K.; Jahreis, G.; Busch-Stockfisch, M.; Fritsche, J. Eur. J. Lipid Sci. Technol. 2012, 114, 1193–203.
• 2. Sghaier, L.; Cordella, C. B.; Rutledge, D. N.; Watiez, M.; Breton, S.; Kopczuk, A.; Sassiat, P.; Thiebaut, D.; Vial, J. Chromatographia 2015, 78, 805–17.
• 3. Matheis, K.; Granvogl, M. Eur. Food Res. Technol. 2016, 242, 1565–75.
• 4. Azarbad, M. H.; Jeleń, H. Food Anal. Methods 2015, 8, 1727–1733.
• 5. Matheis, K.; Granvogl, M. J. Agr. Food Chem. 2016, 64, 8168–78.
• 6. Chen, T.; Qi, X.; Lu, D.; Chen, B. J. Food Measurement Charact. 2019, 1–7.
• 7. Zhang, Y.; Wu, G.; Chang, C.; Lv, Y.; Lai, W.; Zhang, H.; Wang, X.; Jin, Q. Eur. J. Lipid Sci. Technol. 2020, 122, 1900332.
• 8. Peng, D.; Bi, Y.; Ren, X.; Yang, G.; Sun, S.; Wang, X. Food Chem. 2015, 188, 415–21.
• 9. Tian, L.; Zeng, Y.; Zheng, X.; Chiu, Y.; Liu, T. Food Anal. Methods 2019, 12, 2282–92.
• 10. Zhang, L.; Li, P.; Sun, X.; Wang, X.; Xu, B.; Wang, X.; Ma, F.; Zhang, Q.; Ding, X. J. Agr. Food Chem. 2014, 62, 8745–51.
• 11. Gracka, A.; Jeleń, H. H.; Majcher, M.; Siger, A.; Kaczmarek, A. J. Chromatogr. A. 2016, 1428, 292–304.
• 12. Xu, L.; Li, X.; Huang, J.; Gao, P.; Jin, Q.; Wang, X. Eur. J. Lipid Sci. Technol. 2019, 121, 1800260.
• 13. Dąbrowski, G.; Skrajda, M.; Tańska, M.; Roszkowska, B. J. Exp. Agr. Int. 2016, 1–12.
• 14. Petersen, K. D.; Kleeberg, K. K.; Jahreis, G.; Fritsche, J. Int. J. Food Sci. Nutr. 2012, 63, 160–9.
• 15. Sghaier, L.; Vial, J.; Sassiat, P.; Thiebaut, D.; Watiez, M.; Breton, S.; Rutledge, D. N.; Cordella, C. B. Eur. J. Lipid Sci. Technol. 2016, 118, 906–18.
• 16. Sghaier, L.; Cordella, C. B.; Rutledge, D. N.; Watiez, M.; Breton, S.; Sassiat, P.; Thiebaut, D.; Vial, J. J. Sep. Sci. 2016, 39, 1675–83.
• 17. Zhou, Q.; Yang, M.; Huang, F.; Zheng, C.; Deng, Q. J. Food Sci. 2013, 78, C961–70.
• 18. Ren, X.; Wang, L.; Xu, B.; Wei, B.; Liu, Y.; Zhou, C.; Ma, H.; Wang, Z. Drying Technol. 2019, 37, 397–408.
• 19. McDowell, D.; Elliott, C. T.; Koidis, A. Eur. J. Lipid Sci. Technol. 2017, 119, 1600357.
• 20. Yang, M.; Liu, C.; Zhou, Q.; Zheng, C.; Huang, F. Chin. J. Oil Crop Sci. 2010, 32, 551–7.
• 21. Yuzhen, L.; Changwen, D.; Yanqiu, S.; Jianmin, Z. J. Food Sci. Eng. 2014, 4, 244–9.
• 22. Wu, L.; Xu, L.; Xie, J.; Xia, X.; Wang, H. China Oils Fats 2012, 11.
• 23. Qinzhu, Z.; Yan-ling, C.; Dong-xiao, S.; Tian, B.; Yang, Y.; Shan, H. Lwt. 2018, 97, 573–80.
• 24. Zhou, Q.; Tang, H.; Jia, X.; Zheng, C.; Huang, F.; Zhang, M. Int. J. Food Prop. 2018, 21, 2296–308.