Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC-MS

• Published in: Cereal chemistry 2008-03, Vol.85 (2), p.140-145
• Main Authors: Zeng, Z, Zhang, H, Chen, J.Y, Zhang, T, Matsunaga, R
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Cereal and baking product industries; cooking; cultivars; flavor; flavor compounds; food composition; Food industries; Fundamental and applied biological sciences. Psychology; gas chromatography; headspace analysis; mass spectrometry; odor compounds; odors; rice; volatile compounds
• ISSN: 0009-0352; 1943-3638
• DOI: 10.1094/CCHEM-85-2-0140

The flavor volatiles in three Japanese rice cultivars, Nihonbare, Koshihikari, and Akitakomachi, during cooking were directly extracted by using a modified headspace solid-phase microextraction (SPME) method and analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 46 components were identified, including aldehydes, ketones, alcohols, and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc. The amount of key odorant compounds increased with cooking, while the amount of low-boiling volatiles decreased. The similarities and differences of the three rice cultivars were determined through a comparison of their volatile components. Nihonbare was characterized by a higher amount of indole but an absence of the chemical class of fatty acid esters. In contrast, both Koshihikari and Akitakomachi had a higher amount of 4-vinylphenol and an abundance of those esters. Koshihikari and Akitakomachi were quite similar in regard to those flavor volatiles. Furthermore, the observations in the research may suggest that the volatile components at cooking stage (I) were the representatives of the flavor volatiles of uncooked rice, while the volatile constituents at cooking stage (IV) were the representatives of the flavor volatiles of cooked rice.