Key-Marker Volatile Compounds in Aromatic Rice ( Oryza sativa ) Grains: An HS-SPME Extraction Method Combined with GC×GC-TOFMS

The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC&#215;GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (<i>E</i>)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a <inline-formula> <math display="inline"> <semantics> <mrow> <msubsup> <mn>2</mn> <mrow> <mi>I</mi> <mi>I</mi> <mi>I</mi> </mrow> <mrow> <mn>5</mn> <mo>&#8722;</mo> <mn>2</mn> </mrow> </msubsup> </mrow> </semantics> </math> </inline-formula> fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (<i>n</i> = 9) and 7.32% to 37.36% for intermediate precision (<i>n</i> = 3 &#215; 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.

Abstract licence: CC BY

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.