Screening for gamma-nonalactone in the headspace of freshly cooked non-scented rice using SPME/GC-O and SPME/GC-MS.
The determination of gamma-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 gamma-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.
Zeng
Zhi
Z
School of Chemistry and Environment, South China Normal University, Guangzhou 510631, China. zhizeng@scnu.edu.cn
Zhang
Han
H
Zhang
Tao
T
Tamogami
Shigeru
S
Chen
Jie Yu
JY
D002849:Chromatography, Gas / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D052617:Solid Phase Microextraction / Q000379:methods*
Adv Exp Med Biol. 2004;542:167-74
15174579
J Chromatogr A. 2006 Jan 13;1102(1-2):25-36
16280128
Molecules. 2008 Jun 12;13(6):1333-44
18596659
J Agric Food Chem. 2002 Feb 27;50(5):1101-5
11853489
J Agric Food Chem. 2001 Jan;49(1):245-9
11170584
J Agric Food Chem. 2008 Jan 9;56(1):235-40
18081248
J Oleo Sci. 2008;57(3):139-43
18270462
Anal Bioanal Chem. 2006 Nov;386(6):1791-802
17009001