Foodinformatics: Quantitative Structure-Property Relationship Modeling of Volatile Organic Compounds in Peppers

Journal of Food Science
Cristian RojasEduardo A Castro

Abstract

The aim of this work was the foodinformatic (chemoinformatic) modeling of volatile organic compounds (VOCs) of different samples of peppers based on a quantitative structure-property relationship (QSPR) for the retention indices of 273 identified compounds. The experimental retention indices were measured by means of comprehensive two-dimensional gas chromatography combined with quadrupole-mass spectrometry (GC × GC/qMS) using the BPX5 and BP20 column coupled system. All the VOCs were represented by means of both conformation-independent molecular descriptors and molecular fingerprints calculated in the Dragon and PaDEL-Descriptor software. The dataset was divided into training, validation and test sets of molecules according to the Balanced Subsets Method (BSM). Subsequently, the V-WSP unsupervised variable reduction method was used to reduce the presence of multicollinearity, redundancy, and noise in the initial pool of 4,336 molecular descriptors and fingerprints. Using this method, a reduced pool of 1,664 was submitted to the supervised selection by means of the replacement method (RM) variable subset selection in order to define a four-descriptor model. The quality of the model was measured by means of the coefficient of d...Continue Reading

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Citations

Jan 23, 2020·Expert Opinion on Drug Discovery·Karina Martinez-MayorgaGerald Maggiora
Dec 19, 2019·Analytical Chemistry·Michelle S S AmaralPhilip John Marriott

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