FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (6): 234-237.doi: 10.7506/spkx1002-6630-201306053

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SPME/GC-MS Analysis of Aroma Compounds in Ready-to-eat Rice

LIU Mei-yan1,ZHANG Zi-pei1,ZHAO Guo-hua1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China;2. Chongqing Key Laboratory of Agricultural Products Processing, Chongqing 400715, China
  • Received:2012-02-02 Revised:2013-01-25 Online:2013-03-25 Published:2013-03-01

Abstract: In order to analyze and identify aroma compounds in ready-to-eat rice prepared by enzymatic method, headspace solid-phase micro-extraction and gas chromatography-mass spectrometry were used in this study. Volatile compounds from atmosphere-cooked rice and pressure-cooked rice were compared. Totally 66 compounds were detected in enzymatically prepared ready-to-eat rice, while 69 and 84 were detected in atmosphere-cooked rice and pressure-cooked rice, respectively. The common aroma compounds between ready-to-eat rice and pressure-cooked rice were also detected. Therefore, the process of ready-to-eat rice can bring a small amount of new volatile compounds and result in a loss of some compounds.

Key words: rice, aroma compounds, headspace solid-phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

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