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Food Res Int

Title:		Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction
Author(s):		Dias LG; Duarte GHB; Mariutti LRB; Bragagnolo N;
Address:		"Departamento de Ciencia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil. Instituto de Quimica, Universidade Estadual de Campinas, Campinas, Brazil. Departamento de Alimentos e Nutricao, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil. Electronic address: lilianma@unicamp.br. Departamento de Ciencia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas, Brazil. Electronic address: neura@unicamp.br"
Journal Title:		Food Res Int
Year:		2019
Volume:		20190517
Issue:
Page Number:		550 - 558
DOI:		10.1016/j.foodres.2019.05.025
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexanal, a marker of lipid oxidation. Besides, the time of sample incubation and fiber exposure for the extraction of the volatile compounds from rice were determined. The optimized conditions for SPME were: 2.5 g of ground rice in a 20 mL vial, sample incubation at 80 degrees C for 60 min and exposure of the divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber in the headspace for 10 min. The optimized method was sucessfuly applied to 12 varieties of rice and principal component analysis (PCA) was performed to observe similarities in their volatile profile. A total of 152 volatile compounds were identified among the different rice varieties. From these, 42 were identified in arborio rice, 47 in basmati brand A, 43 in basmati brand B, 55 in black rice, 63 in brown rice, 39 in jamine rice, 50 in parboiled brown rice, 43 in parboiled rice, 54 in red rice, 63 in sasanishiki rice, 46 in white rice and 70 in wild rice"
Keywords:		Aldehydes/*analysis Dimethylpolysiloxanes/chemistry Hot Temperature Odorants/*analysis Oryza/*chemistry/*classification Polyvinyls/chemistry Principal Component Analysis Pyrroles/*analysis *Solid Phase Microextraction Volatile Organic Compounds/analysis 2;
Notes:		"MedlineDias, L G Duarte, G H B Mariutti, L R B Bragagnolo, N eng Research Support, Non-U.S. Gov't Canada 2019/07/10 Food Res Int. 2019 Sep; 123:550-558. doi: 10.1016/j.foodres.2019.05.025. Epub 2019 May 17"