Volatile Composition of Smoked and Non-Smoked Iranian Rice
AbstractIn this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives, furans, linear hydrocarbons, esters and terpenes. The chemical family aldehydes was the most abundant one in the profile of non-smoked rice, while phenol derivatives and furans predominated in smoked samples. This study is the first one reporting comparative data of volatile compounds between smoked and non-smoked Iranian rice. View Full-Text
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Lipan, L.; Hojjati, M.; El-Zaeddi, H.; Sánchez-Rodríguez, L.; Carbonell-Barrachina, Á.A. Volatile Composition of Smoked and Non-Smoked Iranian Rice. Foods 2016, 5, 81.
Lipan L, Hojjati M, El-Zaeddi H, Sánchez-Rodríguez L, Carbonell-Barrachina ÁA. Volatile Composition of Smoked and Non-Smoked Iranian Rice. Foods. 2016; 5(4):81.Chicago/Turabian Style
Lipan, Leontina; Hojjati, Mohammad; El-Zaeddi, Hussein; Sánchez-Rodríguez, Lucía; Carbonell-Barrachina, Ángel A. 2016. "Volatile Composition of Smoked and Non-Smoked Iranian Rice." Foods 5, no. 4: 81.