Determination of Flavor Substances of Chinese Rice Wine by Gas Chromatography-ion Mobility Spectrometry
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Abstract:
Gas chromatography-ion mobility spectrometry (GC-IMS) combined with chemometric methods was employed as a rapid, non-destructive method for the detection of volatile flavors in Chinese rice wine. In this study, volatile organic flavor compounds in Chinese rice wine of different ages were studied. The GC-IMS image library of the Chinese rice wine samples showed significant differences in the concentration of volatile flavor substances in Chinese rice wines of different ages. Thirty-three (33) differential peaks were selected from the spectra by differential spectrum method, and thirteen (13) of them that could be queried from the databases were employed for flavor component analysis. Dimensionality reduction was achieved by principal component analysis (PCA), with 33 peaks selected and used as variables. The first 6 principal components explained 95% of the variance and the samples in each group could be distinguished. A discriminant model was established by linear discriminant analysis (LDA) and K-Nearest Neighbor (KNN). The results showed that the recognition rate of LDA was 95% and 90% for training and prediction sets respectively. The discriminant effect of KNN was better, achieving a recognition rate of 100% for both training set and prediction set. This indicates that GC-IMS can be effectively applied to the detection of volatile flavor substances in Chinese rice wine, and has broad application prospects in the field of food flavor analysis.
