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Headspace Solid-Phase Microextraction GC–MS for Rapid Rice Aroma Analysis Using Optimization Tools

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Abstract

A key feature of rice acceptance by consumers is closely related to its aroma. A few decades of research on rice aroma indicated associated difficulties which arise from its complicated volatile composition. Our investigation seeks to resolve this highly complicated aroma profile using an experimental design for headspace solid-phase microextraction GC–MS. The Plackett–Burman methodology was used as a factor screening method for the headspace solid-phase microextraction procedure and GC–MS analysis, and a central composite design was implemented as an optimization methodology for both steps. Optimization of the extraction procedure and GC–MS analysis leads to a highly resolved rice aroma profile resulting in 66 new constituents. A total of 123 constituents were identified by implementing the procedure on Champa rice from the south of Iran.

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Acknowledgements

The authors are grateful to the University of Kashan for supporting this work via Grant Number 463609/1. The authors sincerely appreciate the kind support of Daroush Cahkonari, Hassan Mohabbat Dust, and Mahdi Zamani.

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Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Chemistry, University of Kashan, Kashan, Iran

    Hossein Akhoundzadeh, Ali Gholami & Saeed Masoum

  2. Department of Analytical Chemistry, Faculty of Chemistry, Kharazmi University, Tehran, Iran

    Roudabeh Sadat Moazeni-Pourasil

Authors
  1. Hossein Akhoundzadeh
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  2. Ali Gholami
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  3. Saeed Masoum
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  4. Roudabeh Sadat Moazeni-Pourasil
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Correspondence to Ali Gholami.

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Akhoundzadeh, H., Gholami, A., Masoum, S. et al. Headspace Solid-Phase Microextraction GC–MS for Rapid Rice Aroma Analysis Using Optimization Tools. Chromatographia 81, 931–945 (2018). https://doi.org/10.1007/s10337-018-3517-1

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  • DOI: https://doi.org/10.1007/s10337-018-3517-1

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