Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction
The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (...
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| Published in: | Food research international Vol. 123; pp. 550 - 558 |
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| Main Authors: | , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Canada
Elsevier Ltd
01-09-2019
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexanal, a marker of lipid oxidation. Besides, the time of sample incubation and fiber exposure for the extraction of the volatile compounds from rice were determined. The optimized conditions for SPME were: 2.5 g of ground rice in a 20 mL vial, sample incubation at 80 °C for 60 min and exposure of the divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber in the headspace for 10 min. The optimized method was sucessfuly applied to 12 varieties of rice and principal component analysis (PCA) was performed to observe similarities in their volatile profile. A total of 152 volatile compounds were identified among the different rice varieties. From these, 42 were identified in arborio rice, 47 in basmati brand A, 43 in basmati brand B, 55 in black rice, 63 in brown rice, 39 in jamine rice, 50 in parboiled brown rice, 43 in parboiled rice, 54 in red rice, 63 in sasanishiki rice, 46 in white rice and 70 in wild rice.
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•Volatile extraction: incubation at 80°C/60 min and fiber exposure for 10 min.•152 volatile compounds were identified among 12 varieties of commercial rice.•12 volatile compounds were found in all the samples. |
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| Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 0963-9969 1873-7145 |
| DOI: | 10.1016/j.foodres.2019.05.025 |