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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Aroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction

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Author(s):
Dias, L. G. [1] ; Duarte, G. H. B. [2] ; Mariutti, L. R. B. [3] ; Bragagnolo, N. [1]
Total Authors: 4
Affiliation:
[1] Univ Estadual Campinas, Fac Engn Alimentos, Dept Ciencia Alimentos, Campinas, SP - Brazil
[2] Univ Estadual Campinas, Inst Quim, Campinas, SP - Brazil
[3] Univ Estadual Campinas, Fac Engn Alimentos, Dept Alimentos & Nutr, Campinas, SP - Brazil
Total Affiliations: 3
Document type: Journal article
Source: Food Research International; v. 123, p. 550-558, SEP 2019.
Web of Science Citations: 1
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. (AU)

FAPESP's process: 17/25467-0 - Do edaphoclimatic conditions affect volatile and bioactive compounds in aromatic rice?
Grantee:Láisa Gomes Dias
Support type: Scholarships in Brazil - Doctorate (Direct)