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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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.
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.
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.