@article{SUN2023, 
author = {Xingrong SUN and Jingyang BIAN and Linshuai LIU and Kai SHAO and Kai LIU and Yongcai LAI and Jie LI and Peng FENG and Ye CHE and Ling JIN and Xin GU and Lianhui WEI},
title = {Characterization of Volatile Compounds in Different Colored Rices before and after Cooking by Headspace-Gas Chromatography-Ion Mobility Spectrometry},
year = {2023},
journal = {Food Science},
volume = {44},
number = {10},
pages = {332-340},
keywords = {rice, headspace-gas chromatography-ion mobility spectrometry, volatile profile},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220524-296},
doi = {10.7506/spkx1002-6630-20220524-296},
abstract = {The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 64 peaks were detected, and 44 volatile compounds were identified. White rice liberated a high concentration of 2-mhyl-2-propenal, 3-methylbutanal, heptanal monomer and four unknown components after cooking. Red rice liberated a high concentration of heptanal (monomer and dimer), pentanal, 2-butylfuran, amyl aldehyde, furan, (E)-2-heptenal (monomer and dimer), octanal (monomer and dimer), (E)-2-octenal, n-nonanal (monomer and dimer), isopentyl alcohol, decanal, ethyl acetate, 2,3-butanedione, 2-pentylfuran, and 10 unknown compounds. Black rice released a high concentration of 2-pentanone, 2-hexenal, 3-butenenitrile, 3-methyl-1-pentanol, 1-octene-3-one, furfuryl alcohol, 2-methyl-ethyl butyrate, benzaldehyde, phenylacetaldehyde, propanedioic acid, dietyl ester, and two unknown components. After cooking, the number of aroma compounds in the three colored rices increased. In conclusion, headspace-gas chromatography-ion migration spectrometry can well characterize the aroma of different colored rices before and after cooking, making it easier for consumers to choose rice.}
}