Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice

Volatile components of uncooked Khao Dawk Mali 105 brown rice were extracted using indirect steam distillation under reduced pressure and controlled temperature in order to prevent cooking. Analysis of the fresh extract by capillary gas chromatography - mass spectrometry revealed that there were >...

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Main Authors: Mahatheeranont S., Keawsa-ard S., Dumri K.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-0035114945&partnerID=40&md5=61fa585d60a2ea9577f38b83db526f59
http://www.ncbi.nlm.nih.gov/pubmed/11262027
http://cmuir.cmu.ac.th/handle/6653943832/5033
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-50332014-08-30T02:56:05Z Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice Mahatheeranont S. Keawsa-ard S. Dumri K. Volatile components of uncooked Khao Dawk Mali 105 brown rice were extracted using indirect steam distillation under reduced pressure and controlled temperature in order to prevent cooking. Analysis of the fresh extract by capillary gas chromatography - mass spectrometry revealed that there were > 140 volatile constituents. Among these, 70 volatiles were identified, including 2-acetyl-1-pyrroline (2AP), a key aroma compound of cooked rice. Further study concentrated on an improved method for the quantification of 2AP in uncooked brown rice. The method was simplified by utilizing a solvent extraction procedure. Quantitative analysis was performed using a capillary gas chromatographic system employing a flame ionization detector with the aid of a more selective column, CP-Wax 51, for amines. This improved chromatographic system had remarkable detection sensitivity for 2AP in the rice extracts so that 2AP in an extract of only 0.5 g of uncooked Khao Dawk Mali 105 brown rice could be detected. 2014-08-30T02:56:05Z 2014-08-30T02:56:05Z 2001 Article 00218561 10.1021/jf000885y 11262027 JAFCA http://www.scopus.com/inward/record.url?eid=2-s2.0-0035114945&partnerID=40&md5=61fa585d60a2ea9577f38b83db526f59 http://www.ncbi.nlm.nih.gov/pubmed/11262027 http://cmuir.cmu.ac.th/handle/6653943832/5033 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description Volatile components of uncooked Khao Dawk Mali 105 brown rice were extracted using indirect steam distillation under reduced pressure and controlled temperature in order to prevent cooking. Analysis of the fresh extract by capillary gas chromatography - mass spectrometry revealed that there were > 140 volatile constituents. Among these, 70 volatiles were identified, including 2-acetyl-1-pyrroline (2AP), a key aroma compound of cooked rice. Further study concentrated on an improved method for the quantification of 2AP in uncooked brown rice. The method was simplified by utilizing a solvent extraction procedure. Quantitative analysis was performed using a capillary gas chromatographic system employing a flame ionization detector with the aid of a more selective column, CP-Wax 51, for amines. This improved chromatographic system had remarkable detection sensitivity for 2AP in the rice extracts so that 2AP in an extract of only 0.5 g of uncooked Khao Dawk Mali 105 brown rice could be detected.
format Article
author Mahatheeranont S.
Keawsa-ard S.
Dumri K.
spellingShingle Mahatheeranont S.
Keawsa-ard S.
Dumri K.
Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
author_facet Mahatheeranont S.
Keawsa-ard S.
Dumri K.
author_sort Mahatheeranont S.
title Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
title_short Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
title_full Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
title_fullStr Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
title_full_unstemmed Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice
title_sort quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked khao dawk mali 105 brown rice
publishDate 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-0035114945&partnerID=40&md5=61fa585d60a2ea9577f38b83db526f59
http://www.ncbi.nlm.nih.gov/pubmed/11262027
http://cmuir.cmu.ac.th/handle/6653943832/5033
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