Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 245-249

  Grimm, Casey C ^a   Bergman, Christine ^b   Delgado, Janis T ^c   Bryant, Rolfe ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

2 acetyl 1 pyrroline; Gas chromatography mass spectrometry; Headspace; Rice; Solid phase microextraction (SPME); Volatiles

Indexed keywords

2 ACETYL 1 PYRROLINE; 2-ACETYL-1-PYRROLINE; PYRROLE DERIVATIVE; PYRROLINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; COOKING; FOOD ANALYSIS; MASS FRAGMENTOGRAPHY; ODOR; RICE; SOLID PHASE EXTRACTION; TEMPERATURE DEPENDENCE; VOLATILIZATION;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ORYZA SATIVA; PYRROLES; VOLATILIZATION;

EID: 0035132609     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0008902     Document Type: Article

References (4)

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3. Grimm, C.; Champagne, E.; Bett, K. Composition of the Headspace above Selected Rice Varieties. Proceedings of the United States-Japan Cooperative Program in Natural Resources (UJNR) 27th Protein Resources Panel Meeting, Honolulu, HI, Oct 25-31, 1998; pp J1-J5.
4. Yajima, I.; Yani, T.; Nakmura, M.; Sakakibara, H.; Hayashi, K. Volatile Flavor Components of Cooked Kaorimai (Scented Rice, O. sativa japonica). Agric. Biol. Chem. 1979, 43, 2425-2429.