Access the full text.
Sign up today, get DeepDyve free for 14 days.
Z. Zeng, Han Zhang, J. Chen, Tao Zhang, Ryuji Matsunaga (2008)
Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC-MSCereal Chemistry, 85
H. Lam, A. Proctor (2003)
Milled Rice Oxidation Volatiles and Odor DevelopmentJournal of Food Science, 68
A. Escarrone, S. Caldas, E. Furlong, V. Meneghetti, C. Fagundes, J. Arias, E. Primel (2014)
Polycyclic aromatic hydrocarbons in rice grain dried by different processes: evaluation of a quick, easy, cheap, effective, rugged and safe extraction method.Food chemistry, 146
João Leça, Ana Pereira, A. Vieira, M. Reis, J. Marques (2015)
Optimal design of experiments applied to headspace solid phase microextraction for the quantification of vicinal diketones in beer through gas chromatography-mass spectrometric detection.Analytica chimica acta, 887
R. Bryant, A. McClung (2011)
Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MSFood Chemistry, 124
K. Goodner (2008)
Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compoundsLwt - Food Science and Technology, 41
D. Berner, B. Hoff (1986)
Inheritance of Scent in American Long Grain Rice 1Crop Science, 26
C. Grimm, C. Bergman, J. Delgado, R. Bryant (2001)
Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS.Journal of agricultural and food chemistry, 49 1
C. Bergman, C. Bergman, J. Delgado, R. Bryant, C. Grimm, K. Cadwallader, B. Webb (2000)
Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.)Cereal Chemistry, 77
I. Techakriengkrai, R. Surakarnkul (2007)
Analysis of benzoic acid and sorbic acid in Thai rice wines and distillates by solid-phase sorbent extraction and high-performance liquid chromatographyJournal of Food Composition and Analysis, 20
E. Champagne (2008)
Rice Aroma and Flavor: A Literature ReviewCereal Chemistry, 85
D. Vaughan, B. Lu, N. Tomooka (2008)
The evolving story of rice evolutionPlant Science, 174
Mi-Ok Kim, Il‐Doo Kim, S. Dhungana, Jung-Won Lee, Dong-Hyun Shin (2015)
Influence of blueberry and black rice powders on quality characteristics of the Korean traditional rice wine takjuFood Science and Biotechnology, 24
H. Malekzadeh, M. Fatemi (2015)
Analysis of flavor volatiles of some Iranian rice cultivars by optimized static headspace gas chromatography–mass spectrometryJournal of the Iranian Chemical Society, 12
J. Beaulieu, R. Stein-Chisholm (2016)
HS-GC-MS volatile compounds recovered in freshly pressed 'Wonderful' cultivar and commercial pomegranate juices.Food chemistry, 190
Tomohiko Fukuda, T. Takeda, S. Yoshida (2014)
Comparison of Volatiles in Cooked Rice with Various Amylose ContentsFood Science and Technology Research, 20
J. Pawliszyn (1997)
Solid phase microextraction : theory and practice
E. Champagne, J. Thompson, K. Bett-Garber, R. Mutters, J. Miller, E. Tan (2004)
Impact of Storage of Freshly Harvested Paddy Rice on Milled White Rice FlavorCereal Chemistry, 81
C. Arthur, J. Pawliszyn (1990)
Solid phase microextraction with thermal desorption using fused silica optical fibersAnalytical Chemistry, 62
R. Buttery, Jean Turnbaugh, L. Ling (1988)
Contribution of volatiles to rice aromaJournal of Agricultural and Food Chemistry, 36
C. Stalikas, Yiannis Fiamegos, V. Sakkas, T. Albanis (2009)
Developments on chemometric approaches to optimize and evaluate microextraction.Journal of chromatography. A, 1216 2
T. Andersen, F. Cozzi, H. Simonsen (2015)
Optimization of Biochemical Screening Methods for Volatile and Unstable Sesquiterpenoids Using HS-SPME-GC-MSChromatography, 2
B. Zellner, C. Bicchi, P. Dugo, P. Rubiolo, G. Dugo, L. Mondello (2008)
Linear retention indices in gas chromatographic analysis: a reviewFlavour and Fragrance Journal, 23
Jeanmaire Molina, M. Sikora, Nandita Garud, J. Flowers, S. Rubinstein, Andy Reynolds, Pu Huang, S. Jackson, B. Schaal, C. Bustamante, A. Boyko, M. Purugganan (2011)
Molecular evidence for a single evolutionary origin of domesticated riceProceedings of the National Academy of Sciences, 108
A. Nadaf, S. Mathure, N. Jawali (2015)
Scented rice (Oryza sativa L.) Cultivars of India: A Perspective on Quality and Diversity
D. Yang, K. Lee, O. Jeong, Kee-Jong Kim, S. Kays (2008)
Characterization of volatile aroma compounds in cooked black rice.Journal of agricultural and food chemistry, 56 1
P. Bhattacharjee, R. Singhal, P. Kulkarni (2002)
Basmati rice: a reviewInternational Journal of Food Science and Technology, 37
D. Hibbert (2012)
Experimental design in chromatography: a tutorial review.Journal of chromatography. B, Analytical technologies in the biomedical and life sciences, 910
J. Amigo, T. Skov, R. Bro (2010)
ChroMATHography: solving chromatographic issues with mathematical models and intuitive graphics.Chemical reviews, 110 8
V. Tulyathan, N. Srisupattarawanich, A. Suwanagul (2008)
Effect of rice flour coating on 2-acetyl-1-pyrroline and n-hexanal in brown rice cv. Jao Hom Supanburi during storagePostharvest Biology and Technology, 47
Z. Mo, Wu Li, Shenggang Pan, T. Fitzgerald, Fengjiao Xiao, Yongjian Tang, Yilei Wang, M. Duan, H. Tian, Xiangru Tang (2015)
Shading during the grain filling period increases 2-acetyl-1-pyrroline content in fragrant riceRice, 8
R. Buttery, L. Ling, B. Juliano, Jean Turnbaugh (1983)
Cooked rice aroma and 2-acetyl-1-pyrrolineJournal of Agricultural and Food Chemistry, 31
Izumi Yajima, T. Yanai, Mikio Nakamura, Hidemasa Sakakibara, K. Hayashi (1979)
Volatile Flavor Components of Cooked Kaorimai (Scented Rice, O. sativa japonica)Agricultural and biological chemistry, 43
Z. Zeng, Han Zhang, J. Chen, Tao Zhang, Ryuji Matsunaga (2007)
Direct extraction of volatiles of rice during cooking using solid-phase microextractionCereal Chemistry, 84
L. Abdulra’uf, G. Tan (2015)
Chemometric approach to the optimization of HS-SPME/GC-MS for the determination of multiclass pesticide residues in fruits and vegetables.Food chemistry, 177
A. Ghiasvand, L. Setková, J. Pawliszyn (2007)
Determination of flavour profile in Iranian fragrant rice samples using cold-fibre SPME–GC–TOF–MSFlavour and Fragrance Journal, 22
Riana Widjaja, J. Craske, M. Wootton (1996)
Comparative studies on volatile components of non-fragrant and fragrant ricesJournal of the Science of Food and Agriculture, 70
A key feature of rice acceptance by consumers is closely related to its aroma. A few decades of research on rice aroma indicated associated difficulties which arise from its complicated volatile composition. Our investigation seeks to resolve this highly complicated aroma profile using an experimental design for headspace solid-phase microextraction GC–MS. The Plackett–Burman methodology was used as a factor screening method for the headspace solid-phase microextraction procedure and GC–MS analysis, and a central composite design was implemented as an optimization methodology for both steps. Optimization of the extraction procedure and GC–MS analysis leads to a highly resolved rice aroma profile resulting in 66 new constituents. A total of 123 constituents were identified by implementing the procedure on Champa rice from the south of Iran.
Chromatographia – Springer Journals
Published: May 2, 2018
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.