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标题：Volatile Composition of Smoked and Non-Smoked Iranian Rice
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作者：Leontina Lipan
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2016
卷号：5
期号：4
页码：81
DOI：10.3390/foods5040081
语种：English
出版社：MDPI Publishing
摘要：In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives, furans, linear hydrocarbons, esters and terpenes. The chemical family aldehydes was the most abundant one in the profile of non-smoked rice, while phenol derivatives and furans predominated in smoked samples. This study is the first one reporting comparative data of volatile compounds between smoked and non-smoked Iranian rice.
关键词：aldehydes; furans; GC-MS; HS-SPME; Oryza sativa ; phenol derivatives aldehydes ; furans ; GC-MS ; HS-SPME ; Oryza sativa ; phenol derivatives