Quantification of multi-volatile compounds in cooked rice by using headspace solid phase microextraction coupled to gas chromatography-mass spectrometry

Abstract

Quantification of multi-volatile compounds, which is crucial for aromatic quality analysis, is a challenge due to the complexity of rice matrix and the huge number of volatiles. In this paper, a method was established for simultaneous quantification of nine important volatiles in cooked rice using headspace solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry. The extraction temperature and time were optimized to 90 °C and 80 min, respectively. Standard addition method was applied to eliminate the matrix effect. Poor linearity of the standard addition working curve caused by SPME kinetic equilibrium was significantly improved (r > 0.995 for all targets) by introducing a reference compound. The established method demonstrated good accuracy, reproducibility and sensitivity. Spiked recoveries ranged from 80% to 120% for the majority of targets except (E,E)-2,4-decadienal. The RSDs (n=4) ranged from 2.8% to 9.4%, the detection limits were 0.006–7.0 ng/g. This method enabled the simultaneous and accurate quantification of volatile compounds in cooked rice, and offered a powerful tool for the evaluation and analysis of aroma quality.