Effects of an Industrial Milling Process on Change of Headspace Volatiles in Yihchuan Aromatic Rice

Headspace volatiles of Yihchuan aromatic rice, a japonica rice cultivar, were extracted by a solid-phase microextraction (SPME) method and analyzed by GC and GC-MS. Effects of fiber types and an industrial milling process on the change of headspace volatiles were studied. Of the fiber types, divinyl...

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Bibliographic Details
Published in:Cereal chemistry 2011-03, Vol.88 (2), p.137-141
Main Authors: Liu, Tai-Ti, Yang, Tsung-Shi
Format: Article
Language:English
Subjects:
absorption
adsorption
alcohols
aldehydes
Biological and medical sciences
brown rice
Cereal and baking product industries
cultivars
Food industries
Fundamental and applied biological sciences. Psychology
gas chromatography
headspace analysis
mass spectrometry
milling
rice bran
solid phase microextraction
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Summary:Headspace volatiles of Yihchuan aromatic rice, a japonica rice cultivar, were extracted by a solid-phase microextraction (SPME) method and analyzed by GC and GC-MS. Effects of fiber types and an industrial milling process on the change of headspace volatiles were studied. Of the fiber types, divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS), polydimethylsiloxane/divinylbenzene (PDMS/DVB), and carboxen/polydimethylsiloxane (CAR/PDMS) were suggested for use in the analysis headspace volatiles in terms of absorption or adsorption ability. Regarding the milling effect, the amount of total headspace volatiles from brown rice to white rice decreased ≈30%, and that of aldehydes and alcohols, the two largest groups of volatiles, decreased ≈20 and 15%, respectively. Comparatively, rice bran contained higher amounts of total headspace volatiles than milled rice grains.
ISSN:0009-0352
1943-3638
DOI:10.1094/CCHEM-07-10-0101