期刊
MOLECULES
卷 24, 期 22, 页码 -出版社
MDPI
DOI: 10.3390/molecules24224180
关键词
aromatic rice; fractional factorial design; multi-response optimisation; volatile compounds; principal component analysis
资金
- Ministry of Research, Technology and Higher Education of the Republic of Indonesia through the World Class Professor (WCP) Program [T/47/D2.3/KK.04.05/2019]
- University of Cadiz (Spain)
- Indonesian Ministry of Research, Technology, and Higher Education under the World Class University (WCU) Program by Institut Teknologi Bandung
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 (GCxGC) 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 (E)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a 2III5-2 fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (n = 9) and 7.32% to 37.36% for intermediate precision (n = 3 x 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.
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