| Title: | Characterization of volatile organic compounds of different pigmented rice after puffing based on gas chromatography-ion migration spectrometry and chemometrics |
| Author(s): | Jin W; Zhang Z; Zhao S; Liu J; Gao R; Jiang P; |
| Address: | "National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China; Collaborative Innovation Center of Bio-Resource in Qin-Ba Mountain Area, Hanzhong 723001, China. Electronic address: jinwengang@nwafu.edu.cn. National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; Bioresources Main Laboratory of Shaanxi Province, Hanzhong 723001, China. National Key Laboratory of Biological Resource and Ecological Protection Jointly Built by the Province and Ministry, School of Bioscience and Technology, Shaanxi University of Technology, Hanzhong 723001, China; College of Food and Biological Technology, Jiangsu University, Zhenjiang 212013, China. Electronic address: xiyuan2008@ujs.edu.cn. School of Food Science and Technology, Dalian Polytechnic University, Liaoning 116034, China. Electronic address: 13840940070@163.com" |
| DOI: | 10.1016/j.foodres.2023.112879 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The distinctness in volatile profiles of pigmented rice with various colors (black, green, purple, red, and yellow) after puffing were assayed through gas chromatography-ion migration spectrometry (GC-IMS) to explore their odor characteristics. Fifty-two volatile components were found in those puffed rice, including 27 kinds of aldehydes (accounting for 59.69-64.37 %), 9 ketones (25.55-29.73 %), 5 alcohols (2.45-5.29 %), 4 pyrazines (1.38-2.36 %), 3 ethers (0.81-1.27 %), 2 furans (0.95-1.39 %), 1 pyridine (1.0-1,16 %), and 1 pyrrole (0.59-0.71 %). Aldehydes and ketones were the two chief volatiles in different pigmented puffed rice. These identified volatile flavor components in various pigmented puffed rice obtained by GC-IMS might be well differentiated by principal component and cluster interpretation. Meanwhile, a stable prediction model was fitted via orthogonal partial least squares-discriminant analysis, and 19 differentially volatile components were screened out based on variable importance projection (VIP) above 1. These findings could add certain information for understanding the flavor profiles of pigmented puffed rice and related products" |
| Keywords: | *Volatile Organic Compounds/analysis Gas Chromatography-Mass Spectrometry/methods *Oryza/chemistry Chemometrics Aldehydes/analysis Spectrum Analysis Ketones/analysis Pigmented rice Similarity analysis Volatile flavor components; |
| Notes: | "MedlineJin, Wengang Zhang, Zihan Zhao, Shibo Liu, Junxia Gao, Ruichang Jiang, Pengfei eng Research Support, Non-U.S. Gov't Canada 2023/05/31 Food Res Int. 2023 Jul; 169:112879. doi: 10.1016/j.foodres.2023.112879. Epub 2023 Apr 25" |
