Journal
FOOD CHEMISTRY
Volume 313, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.126136
Keywords
Food flavoring compounds; Headspace solid-phase microextraction (HS SPME); Gas chromatography-mass spectrometry (GC-MS); Artificially scented rice
Funding
- NSFC [21777127]
- National Key Research and Development Program of China [2018YFC1603500]
- Fundamental Research Funds for the Central Universities [XJJ2017043, JX1K040]
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The adulteration of rice using synthetic aromatic flavorings to fraudulently imitate commercially valuable fragrant rice varieties has attracted extensive attention from regulatory authorities around the world. In order to get convincing evidence of adulteration, appropriate scientific analytical methods need to be developed. In this study, a simple and efficient headspace solid-phase microextraction (HS SPME) technique coupled with gas chromatography mass spectrometry using selected ion monitoring (GC-MS-SIM) for the determination of four food flavoring compounds which are possibly used as adulterants is proposed. The HS SPME operating under optimized conditions increased the selectivity and sensitivity of the analysis by eliminating matrix interferences. The method presented adequate precision and linearity with limits of detection ranging from 0.5 to 10 ng/mL. This HS SPME/GC-MS-SIM method is directly applicable to the analysis of volatiles in rice and has the advantages of minimal pretreatment. It was applied successfully to the analysis of six rice flavoring essences, ten fragrant rice and four artificially scented rice samples.
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