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Open AccessFeature PaperArticle

Volatile Composition of Smoked and Non-Smoked Iranian Rice

1
Department of Agro-Food Technology, Miguel Hernández University of Elche, Carretera Beniel, km 3.2, 03312 Orihuela, Alicante, Spain
2
Department of Food Science and Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani 63417-73637, Ahvaz, Iran
*
Author to whom correspondence should be addressed.
Academic Editor: Edgar Chambers
Foods 2016, 5(4), 81; https://doi.org/10.3390/foods5040081
Received: 12 August 2016 / Revised: 7 November 2016 / Accepted: 25 November 2016 / Published: 30 November 2016
(This article belongs to the Special Issue Flavour Volatiles of Foods)
In 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
Keywords: aldehydes; furans; GC-MS; HS-SPME; Oryza sativa; phenol derivatives aldehydes; furans; GC-MS; HS-SPME; Oryza sativa; phenol derivatives
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MDPI and ACS Style

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.

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