Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS

Molecules

Zhi Zeng²  Han Zhang¹  Tao Zhang³  Shigeru Tamogami¹ 

[1] Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan;School of Chemistry and Environment, South China Normal University, Guangzhou 510631, China; E-mail:;Institute of Opto-electronic Materials and Technology, South China Normal University, Guangzhou 510631, China

关键词: rice (Oryza sativa L.);    aroma;    γ-nonalactone;    gas chromatography-olfactometry (GC-O);    gas chromatography-mass spectrometry (GC-MS);   

DOI  :  10.3390/molecules14082927

来源: mdpi

【 摘 要 】

The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry (GC-MS) analysis in the headspace above the freshly cooked non-scented rice samples extracted by using a modified headspace solid-phase microextraction (SPME) method. This component had a mass spectrum with a characteristic ion peak at m/z 85 (100%) and a linear retention index (RI) of 2,023 on a DB Wax column, consistent with those of an authentic sample of γ-nonalactone. The odor characterization of a strong, sweet, coconut-like aroma of this compound was also validated by GC-O comparison with the authentic compound.

【 授权许可】

CC BY   
© 2009 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.