Flavor volatiles of rice during cooking analyzed by modified headspace SPME/GC-MS

Cereal Chemistry

Volumn 85, Issue 2, 2008, Pages 140-145

  Zeng, Zhi ^a,b   Zhang, Han ^a   Jie, Yu Chen ^a   Zhang, Tao ^b   Matsunaga, Ryuji ^a  

^a AKITA PREFECTURAL UNIVERSITY   (Japan)

^b SOUTH CHINA NORMAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

FLAVOR VOLATILES; GASCHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HEADSPACE SOLID PHASE MICROEXTRACTION; HETEROCYCLIC COMPOUND; KETONE COMPOUND; KOSHIHIKARI; RICE CULTIVARS; SOLID PHASE MICROEXTRACTION METHOD; VOLATILE COMPONENTS;

ESTERS;

ORYZA SATIVA (JAPONICA CULTIVAR-GROUP);

EID: 42349091243     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-2-0140     Document Type: Article

References (46)

1. Acree, T., and Arn, H. 2007. Flavornet and human odor space. Online at www.flavornet.org/flavornet.html.
2. Alissandrakis, E., Tarantilis, P. A., Harizanis, P. C., and Polissiou, M. 2007. Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatographic-mass spectrometric analysis. Food Chem. 100:396-404.
3. Bergman, C. J., Delgado, J. T., Bryant, R., Grimm, C., Cadwallader, K. R., and Webb, B. D. 2000. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa L.). Cereal Chem. 77:454-458.
4. Bullard, R. W., and Holguin, G. 1977. Volatile components of unprocessed rice (Oryza sativa L.). J. Agric. Food Chem. 25:99-103.
5. Buttery, R. G., Turnbaugh, J. G., and Ling, L. C. 1988. Contribution of volatiles to rice aroma. J. Agric. Food Chem. 36:1006-1009.
6. Buttery, R. G., Orts, W. J., Takeoka, G. R., and Nam, Y. 1999. Volatile flavor components of rice cakes. J. Agric. Food Chem. 47:4353-4356.
7. Ceva-Antunes, P. M. N., Bizzo, H. R., Silva, A. S., Carvalho, C. P. S., and Antunes, O. A. C. 2006. Analysis of volatile composition of siriguela Spondias purpurea L. by solid phase microextraction SPME. LWT-Food Sci. Technol. 39:437-443.
8. Champagne, E. T., Thompson, J. F., Bett-Garber, K. L., Mutters, R., Miller, J. A., and Tan, E. 2004. Impact of storage of freshly harvested paddy rice on milled white rice flavor. Cereal Chem. 81:444-449.
9. Champagne, E. T., Bett-Garber, K. L., Thompson, J., Mutters, R., Grimm, C. C., and McClung, A. M. 2005. Effects of drain and harvest dates on rice sensory and physicochemical properties. Cereal Chem. 82:369-374.
10. Fan, W., and Qian, M. 2006. Characterization of aroma compounds of Chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. J. Agric. Food Chem. 54:2695-2704.
11. Fujimaki, M., Tsugita, T., and Kurata, T. 1977. Fractionation and identification of volatile acids and phenols in the steam distillate of rice bran. Agric. Biol. Chem. 41:1721-1725.
12. Goff, S. A., and Klee, H. J. 2006. Plants' volatile compounds: Sensory cues for health and nutritional value? Science 311:815-819.
13. Grimm, C. C., Bergman, C., Delgado, J. T., and Bryant, R. 2001. Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. J. Agric. Food Chem. 49:245-249.
14. Grimm, C. C., Lloyd, S. W., Godshall, M. A., and Braggins, T. J. 2004. Screening for sensory quality in food using solid phase micro-extraction tandem mass spectrometry. Adv. Exp. Med. Biol. 542:167-174.
15. Jezussek, M., Juliano, B., and Schieberle, P. 2002. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis. J. Agric. Food Chem. 50:1101-1105.
16. Kaiser, R. 2006. Flowers and fungi use scents to mimic each other. Science 311:806-807.
17. Kataoka, H., Lord, H. L., and Pawliszyn, J. 2000. Applications of solid-phase microextraction in food analysis. J. Chromtagr. A 880:35-62.
18. Kato, H., Ohta, T., Tsugita, T., and Hosaka, Y. 1983. Effect of parboiling on texture and flavor components of cooked rice. J. Agric. Food Chem. 31:818-823.
19. Legendre, M. G., Dupuy, H. P., Ory, R. L., and McIlrath, W. Q. 1978. Instrumental analysis of volatiles from rice and com products. J. Agric. Food Chem. 26:1035-1038.
20. Lin, C., Hsih, T., and Hoff, B. 1990. Identification and quantification of the "popcorn"-like aroma in Louisiana aromatic Della rice (Oryza sativa L.). J. Food Sci. 55:1466-1467.
21. Linforth, R. S., and Taylor, A. J. 1993. Measurement of volatile release in the mouth. Food Chem. 48:115-120.
22. Maga, J. A. 1984. Rice product volatiles: A review. J. Agric. Food Chem. 32:964-970.
23. Mahatheeranont, S., Keawsaard, S., and Dumri, K. 2001. Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. J. Agric. Food Chem. 49:773-779.
24. Mondello, L., Costa, R., Tranchida, P. Q., Chiofalo, B., Zumbo, A., Dugo, P., and Dugo, G. 2005. Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC. Flav. Fragr. J. 20:659-665.
25. Mottram, R. 2007. The LRI and odour database. www.odour.org.uk
26. Pawliszyn, J. 1997. Solid phase microextraction: Theory and practice. Wiley-VCH: New York.
27. Pichersky, E., Noel, J. P., and Dudareva, N. 2006. Biosynthesis of plant volatiles: Nature's diversity and ingenuity. Science 311:808-811.
28. Roberts, D. D., Pollien, P., and Milo, C. 2000. Solid-phase microextraction method development for headspace analysis of volatile flavor compounds. J. Agric. Food Chem. 48:2430-2437.
29. Shahidi, F., and Pegg, R. B. 1994. Hexanal as an indicator of meat flavor deterioration. J. Food Lipids 1:177-186.
30. Slaughter, J. C. 1999. The naturally occurring furanones: Formation and function from pheromone to food. Biol. Rev. 74:259-276.
31. Soares, F. D., Pereira, T., Marques, M. O. M., and Monteiro, A. R. 2007. Volatile and non-volatile chemical composition of the white guava fruit Psidium guajava at different stages of maturity. Food Chem. 100:15-21.
32. Steffen, A., and Pawliszyn, J. 1996. Analysis of flavor volatiles using headspace solid-phase microextraction. J. Agric. Food Chem. 44:2187-2193.
33. Tava, A., and Bocchi, S. 1999. Aroma of cooked rice (Oryza sativa): Comparison between commercial Basmati and Italian line B5-3. Cereal Chem. 76:526-529.
34. Tsugita, T. 1986. Aroma of cooked rice. Food Rev. Int. 1:497-520.
35. Tsugita, T., Kurata, T., and Fujimaki, M. 1978. Volatile components in the steam distillate of rice bran: Identification of neutral and basic compounds. Agric. Biol. Chem. 42:643-651.
36. Tsugita, T., Kurata, T., and Kato, H. 1980. Volatile components after cooking rice milled to different degree. Agric. Biol. Chem. 44:835-840.
37. Tsugita, T., Ohta, T., and Kato, H. 1983. Cooking flavor and texture of rice stored under different conditions. Agric. Biol. Chem. 47:543-549.
38. Vas, G., and Vekey, K. 2004. Solid-phase microextraction: A powerful sample preparation tool prior to mass spectrometric analysis. J. Mass Spectr. 39:233-254.
39. Widjaja, R. W., Craske, J. D., and Wootton, M. 1996. Comparative studies on volatile components of non-fragrant and fragrant rices. J. Sci. Food Agric. 70:151-161.
40. Wilkes, J. G., Conte, E. D., Kim, Y., Holcomb, M., Sutherland, J. B., and Miller, D. W. 2000. Sample preparation for the analysis of flavors and off-flavors in foods. J. Chromtagr. A 880:3-33.
41. Wongpornchai, S., Dumri, K., Jongkaewwattana, S., and Siri, B. 2004. Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105. Food Chem. 87:407-414.
42. Wordencki, W., Michulec, M., and Curylo, J. 2004. A review of theoretical and practical aspects of solid-phase microextraction in food analysis. Int. J. Food Sci. Technol. 39:703-717.
43. Yajima, I., Yanai, T., Nakamura, M., Sakakibara, H., and Habu, T. 1978. Volatile flavor components of cooked rice. Agric. Biol. Chem. 42:1229-1233.
44. Yajima, I., Yanai, T., Nakamura, M., Sakakibara, H., and Hayashi, K. 1979. Volatile flavor components of cooked Kaorimai (scented rice, O. sativa japonica). Agric. Biol. Chem. 43:2425-2429.
45. Yang, X., and Peppard, T. 1994. Solid-phase microextraction for flavor analysis. J. Agric. Food Chem. 42:1925-1930.
46. Zeng, Z., Zhang, H., Chen, J. Y., Zhang, T., and Matsunaga, R. 2007. Direct extraction of volatiles of rice during cooking using SPME. Cereal Chem. 84:423-427.