Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spectrometry with modified headspace solid-phase microextraction method

Journal of Food Composition and Analysis

Volumn 22, Issue 4, 2009, Pages 347-353

  Zeng, Zhi ^a   Zhang, Han ^b   Zhang, Tao ^a   Tamogami, Shigeru ^b   Chen, Jie Yu ^b  

^a SOUTH CHINA NORMAL UNIVERSITY   (China)

^b AKITA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Cooking process; Flavor volatiles; Food analysis; Food composition; Gas chromatography mass spectrometry (GC MS); Glutinous rice; Rice (Oryza sativa L.); Solid phase microextraction (SPME)

Indexed keywords

ORYZA SATIVA;

EID: 67349233076     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2008.11.020     Document Type: Article

References (37)

1. Acree, T., Arn, H., 2008. Flavornet and human odor space. www.flavornet.org/flavornet.html [20 April 2008].
2. Bullard R.W., and Holguin G. Volatile components of unprocessed rice (Oryza sativa L.). Journal of Agricultural and Food Chemistry 25 (1977) 99-103
3. Buttery R.G., and Ling L.C. Additional studies on flavor components of corn tortilla chips. Journal of Agricultural and Food Chemistry 46 (1998) 2764-2769
4. Buttery R.G., Orts W.J., Takeoka G.R., and Nam Y. Volatile flavor components of rice cakes. Journal of Agricultural and Food Chemistry 47 (1999) 4353-4356
5. Buttery R.G., Turnbaugh J.G., and Ling L.C. Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry 36 (1988) 1006-1009
6. Ceva-Antunes P.M.N., Bizzo H.R., Silva A.S., Carvalho C.P.S., and Antunes O.A.C. Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME). LWT - Food Science and Technology 39 (2006) 437-443
7. Champagne E.T., Thompson J.F., Bett-Garber K.L., Mutters R., Miller J.A., and Tan E. Impact of storage of freshly harvested paddy rice on milled white rice flavor. Cereal Chemistry 81 (2004) 444-449
8. Champagne E.T., Bett-Garber K.L., Thompson J., Mutters R., Grimm C.C., and McClung A.M. Effects of drain and harvest dates on rice sensory and physicochemical properties. Cereal Chemistry 82 (2005) 369-374
9. Chin S.T., Nazimah S.A.H., Quek S.Y., Man Y.B.C., Rahman R.A., and Hashim D.M. Analysis of volatile compounds from Malaysian durians (Durio zibethinus) using headspace SPME coupled to fast GC-MS. Journal of Food Composition and Analysis 20 (2007) 31-44
10. Fan W., and Qian M. Chraracterization of aroma compounds of Chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis. Journal of Agricultural and Food Chemistry 54 (2006) 2695-2704
11. Goff S.A., and Klee H.J. Plants volatile compounds: sensory cues for health and nutritional value?. Science 311 (2006) 815-819
12. Grimm C.C., Bergman C., Delgado J.T., and Bryant R. Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. Journal of Agricultural and Food Chemistry 49 (2001) 245-249
13. Grimm C.C., Lloyd S.W., Godshall M.A., and Braggins T.J. Screening for sensory quality in food using solid phase micro-extraction tandem mass spectrometry. Advance in Experimental Medicine and Biology 542 (2004) 167-174
14. Jezussek M., Juliano B., and Schieberle P. Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis. Journal of Agricultural and Food Chemistry 50 (2002) 1101-1105
15. Kato H., Ohta T., Tsugita T., and Hosaka Y. Effect of parboiling on texture and flavor components of cooked rice. Journal of Agricultural and Food Chemistry 31 (1983) 818-823
16. Legendre M.G., Dupuy H.P., Ory R.L., and McIlrath W.Q. Instrumental analysis of volatiles from rice and corn products. Journal of Agricultural and Food Chemistry 26 (1978) 1035-1038
17. Laguerre M., Mestres C., Davrieux F., Ringuet J., and Boulanger R. Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor. Journal of Agricultural and Food Chemistry 55 (2007) 1077-1083
18. Linforth R.S., and Taylor A.J. Measurement of volatile release in the mouth. Food Chemistry 48 (1993) 115-120
19. Maga J.A. Rice product volatiles: a review. Journal of Agricultural and Food Chemistry 32 (1984) 964-970
20. Mahatheeranont S., Keawsa-ard S., and Dumri K. Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. Journal of Agricultural and Food Chemistry 49 (2001) 773-779
21. Mondello L., Costa R., Tranchida P.Q., Chiofalo B., Zumbo A., Dugo P., and Dugo G. Determination of flavor components in Sicilian goat cheese by automated HS-SPME-GC. Flavour and Fragrance Journal 20 (2005) 659-665
22. Mottram, R., 2008. The LRI and odour database. www.odour.org.uk [20 April 2008].
23. Olsen K.M., and Purugganan M.D. Molecular evidence on the origin and evolution of glutinous rice. Genetics 162 (2002) 941-950
24. Pawliszyn J. Solid Phase Microextraction: Theory and Practice (1997), Wiley-VCH, New York
25. Tava A., and Bocchi S. Aroma of cooked rice (Oryza sativa): comparison between commercial Basmati and Italian line B5-3. Cereal Chemistry 76 (1999) 526-529
26. Tsugita T. Aroma of cooked rice. Food Reviews International 1 (1986) 497-520
27. Tsugita T., Kurata T., and Kato H. Volatile components after cooking rice milled to different degree. Agricultural and Biological Chemistry 44 (1980) 835-840
28. Tsugita T., Ohta T., and Kato H. Cooking flavor and texture of rice stored under different conditions. Agricultural and Biological Chemistry 47 (1983) 543-549
29. Vas G., and Vekey K. Solid-phase microextraction: a powerful sample preparation tool prior to mass spectrometric analysis. Journal of Mass Spectrometry 39 (2004) 233-254
30. Widjaja R.W., Craske J.D., and Wootton M. Comparative studies on volatile components of non-fragrant and fragrant rices. Journal of the Science of Food and Agriculture 70 (1996) 151-161
31. Wongpornchai S., Dumri K., Jongkaewwattana S., and Siri B. Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105. Food Chemistry 87 (2004) 407-414
32. Yajima I., Yanai T., Nakamura M., Sakakibara H., and Habu T. Volatile flavor components of cooked rice. Agricultural and Biological Chemistry 42 (1978) 1229-1233
33. Yajima I., Yanai T., Nakamura M., Sakakibara H., and Hayashi K. Volatile flavor components of cooked Kaorimai (scented rice, O. sativa japonica). Agricultural and Biological Chemistry 43 (1979) 2425-2429
34. Yang D.S., Lee K.-S., Jeong O.-Y., Kim K.-J., and Kays S.J. Characterization of volatile aroma compounds in cooked black rice. Journal of Agricultural and Food Chemistry 56 (2008) 235-240
35. Zeng Z., Zhang H., Chen J.Y., Zhang T., and Matsunaga R. Direct extraction of volatiles of rice during cooking using solid-phase microextraction. Cereal Chemistry 84 (2007) 423-427
36. Zeng Z., Zhang H., Chen J.Y., Zhang T., and Matsunaga R. Flavor volatiles of rice during cooking analyzed by modified headspace SPME/GC-MS. Cereal Chemistry 85 (2008) 140-145
37. Zhou Z., Robards K., Helliwell S., and Blanchard C. Composition and functional properties of rice. International Journal of Food Science and Technology 37 (2002) 849-868