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Molecules 2009, 14(8), 2927-2934; doi:10.3390/molecules14082927
Communication

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

1
, 2,* , 3, 2 and 2
1 School of Chemistry and Environment, South China Normal University, Guangzhou 510631, China 2 Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan 3 Institute of Opto-electronic Materials and Technology, South China Normal University, Guangzhou 510631, China
* Author to whom correspondence should be addressed.
Received: 22 June 2009 / Revised: 13 July 2009 / Accepted: 27 July 2009 / Published: 10 August 2009
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Abstract

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.
Keywords: rice (Oryza sativa L.); aroma; γ-nonalactone; gas chromatography-olfactometry (GC-O); gas chromatography-mass spectrometry (GC-MS) rice (Oryza sativa L.); aroma; γ-nonalactone; gas chromatography-olfactometry (GC-O); gas chromatography-mass spectrometry (GC-MS)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Zeng, Z.; Zhang, H.; Zhang, T.; Tamogami, S.; Chen, J.Y. Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS. Molecules 2009, 14, 2927-2934.

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