Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPMEGC-O and SPMEGC-MS 英文参考文献.docVIP

Molecules 2009, 14, 2927-2934; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Communication Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS Zhi Zeng 1, Han Zhang 2,*, Tao Zhang 3, Shigeru Tamogami 2 and Jie Yu Chen 2 1 School of Chemistry and Environment, South China Normal University, Guangzhou 510631, China; E-mail: zhizeng@ (Z.Z.) 2 Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan 3 Institute of Opto-electronic Materials and Technology, South China Normal University, Guangzhou 510631, China * Author to whom correspondence should be addressed; E-mail: zhangh@akita-pu.ac.jp Received: 22 June 2009; in revised form: 13 July 2009 / Accepted: 27 July 2009 / Published: 10 August 2009 Abstract: The determination of γ-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 γ-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. Keywords: rice (Oryza sativa L.); aroma; γ-nonalactone; gas chromatography- olfactometry (GC-O); gas chromatography-mass spectrometry (GC-MS)  2928 Molecules 2009, 14 1. Introduction A considerable number of different rice (Oryza sati