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Unlabelled: The commercial significance of accurate and simple quantification of 2-Acetyl-1-pyrroline (2-AP) cannot be overstated. Present study was carried out to standardize a method for extraction and accurate quantitation of 2-AP from rice grain using GC-MS/MS equipped with HS-SPME auto sampler. The effect of sample quantity, addition of solvent, grinding process, sample particle size, head space parameters and SPME fiber incubation parameters, were optimized in the developed method. Dehusked rice powder (2 g) prepared under liquid nitrogen, and passed through the 80-mesh sieve, incubated for 40 min at 80 °C in headspace, followed by fiber (DVB/Carbon WR/PDMS) saturation time of 15 min, could produce the maximum response. The recovery of 2-AP from fortified sample ranged between 7.02 and 9.02% at 50-200 ng g fortification irrespective of the grain matrices used. Standard addition method was appropriate to overcome the matrix effect and recovery of 2-AP was more than 90% using this method. The developed method was further utilized for quantification of 2-AP in four Basmati and two non-Basmati aromatic rice samples. The content of 2-AP ranged between 57.17 and 147.10 ng g of rice and varied with geographical location. This fully automated method could improve the work efficiency and reduce error during the volatile extraction and adsorption phase.
Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-023-05674-7.
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http://dx.doi.org/10.1007/s13197-023-05674-7 | DOI Listing |
J Food Sci Technol
March 2023
ICAR-National Rice Research Institute, Cuttack, Odisha 753006 India.
Unlabelled: The commercial significance of accurate and simple quantification of 2-Acetyl-1-pyrroline (2-AP) cannot be overstated. Present study was carried out to standardize a method for extraction and accurate quantitation of 2-AP from rice grain using GC-MS/MS equipped with HS-SPME auto sampler. The effect of sample quantity, addition of solvent, grinding process, sample particle size, head space parameters and SPME fiber incubation parameters, were optimized in the developed method.
View Article and Find Full Text PDFFood Chem
June 2023
Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France. Electronic address:
Three major compounds, 2-acetyl-1-pyrroline (APY), 2-acetyltetrahydropyridine (ATHP) and 2-ethyltetrahydropyridine (ETHP), have been identified as responsible for the mousy off-flavor in wines, although to date quantification data reported in the literature are limited. A simple method for simultaneous quantitation, by SBSE-GC-MS, of these N-heterocyclic compounds was developed. Both previously reported tautomers of ATHP, 2-acetyl-1,4,5,6-tetrahydropyridine and 2-acetyl-3,4,5,6-tetrahydropyridine were identified.
View Article and Find Full Text PDFFood Chem
March 2023
State Key Laboratory for Conservation and Utilization of Subtropical Agricultural Bioresources, South China Agricultural University, Guangzhou 510642, China; Scientific Observing and Experimental Station of Crop Cultivation in South China, Ministry of Agriculture, Guangzhou 510642, China; Guangzhou
Organic cultivation is an eco-friendly planting strategy. To explore the effects of organic cultivation on yield, grain quality, and volatile organic compounds of fragrant rice, the present study conducted a field experiment with organic cultivation and inorganic cultivation treatments over two subsequent growing seasons. The late season rice was sent for the determination of untargeted flavoromics using GC × GC-ToF-MS.
View Article and Find Full Text PDFPhysiol Mol Biol Plants
May 2022
Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, 110012 India.
Food Chem
January 2021
Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address:
The consumption of soy drink in Western countries is limited due to its green off-flavor. Hence, fermentation of soy drink with Lycoperdon pyriforme to tailor the aroma has been investigated. After 28 h the green off-flavor was not perceived by 60% of the sensory panel (n = 23).
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