Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS

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)