Key-Marker Volatile Compounds in Aromatic Rice (
aromatic rice
fractional factorial design
multi-response optimisation
principal component analysis
volatile compounds
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
18 Nov 2019
18 Nov 2019
Historique:
received:
16
10
2019
revised:
10
11
2019
accepted:
13
11
2019
entrez:
23
11
2019
pubmed:
23
11
2019
medline:
1
5
2020
Statut:
epublish
Résumé
The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC×GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (
Identifiants
pubmed: 31752176
pii: molecules24224180
doi: 10.3390/molecules24224180
pmc: PMC6891657
pii:
doi:
Substances chimiques
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Ministry of Research, Technology and Higher Education of the 371 Republic of Indonesia
ID : T/47/D2.3/KK.04.05/2019
Organisme : Ministry of Research, Technology, and Higher Education 374 under World Class University
ID : WCU
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