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

1email, 2,* email, 3, 2 and 2
Received: 22 June 2009; in revised form: 13 July 2009 / Accepted: 27 July 2009 / Published: 10 August 2009
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.
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)
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MDPI and ACS Style

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.

AMA Style

Zeng Z, Zhang H, Zhang T, Tamogami S, Chen JY. Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS. Molecules. 2009; 14(8):2927-2934.

Chicago/Turabian Style

Zeng, Zhi; Zhang, Han; Zhang, Tao; Tamogami, Shigeru; Chen, Jie Y. 2009. "Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS." Molecules 14, no. 8: 2927-2934.

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