Discrimination of Different Varieties of Rice in Wuchang Area Based on E-Nose and Hs-Spme-Gc-O-Ms

This study aimed to discriminate between different varieties of rice from the Wuchang region using a combination of electronic nose (E-nose), headspace solid-phase microextraction coupled with gas chromatography-olfactometry-mass spectrometry (HS-SPME-GC-O-MS), and chemometric analysis. Six rice varieties were analyzed to identify key volatile compounds and aroma-active substances. The electronic nose provided initial differentiation, particularly by the 5 th, 14 th, and 11 th sensors), which showed significant differences in their response strength between ZKF5 and LY16. Furthermore, 148 differential volatile compounds (VIP>1) were identified by HS-SPME-GC-MS, and aldehydes and alkanes were the most significant contributors to the aroma profiles. Meanwhile, orthogonal partial least squares-discriminant analysis (OPLS-DA) further confirmed the distinctiveness of each rice variety based on their volatile compounds (R2Y = 0.991, Q2 = 0.900). Additionally, GC-O analysis revealed 36 aroma-active compounds, with WC54 exhibiting the highest aroma intensity, characterized by fruity and creamy notes.

Keywords: rice, E-nose, HS-SPME-GC-O-MS, Volatile compounds.

Suggested Citation: Suggested Citation

Qian, Lili and Chen, Mingming and Song, Yan and Zhang, Tao and Liu, Xingquan and Zhou, Guoxin and Liu, Hongyan and Zuo, Feng, Discrimination of Different Varieties of Rice in Wuchang Area Based on E-Nose and Hs-Spme-Gc-O-Ms. Available at SSRN: https://ssrn.com/abstract=5233882 or http://dx.doi.org/10.2139/ssrn.5233882