Screening for gamma-nonalactone in the headspace of freshly cooked non-scented rice using SPME/GC-O and SPME/GC-MS

Zhi Zeng; Han Zhang; Tao Zhang; Shigeru Tamogami; Jie Yu Chen

doi:10.3390/molecules14082927

Screening for gamma-nonalactone in the headspace of freshly cooked non-scented rice using SPME/GC-O and SPME/GC-MS

Molecules. 2009 Aug 10;14(8):2927-34. doi: 10.3390/molecules14082927.

Authors

Zhi Zeng¹, Han Zhang, Tao Zhang, Shigeru Tamogami, Jie Yu Chen

Affiliation

¹ School of Chemistry and Environment, South China Normal University, Guangzhou 510631, China. zhizeng@scnu.edu.cn

Abstract

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.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Chromatography, Gas / methods*
Gas Chromatography-Mass Spectrometry / methods*
Odorants / analysis*
Oryza / chemistry*
Solid Phase Microextraction / methods*