Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method

摘要: Abstract A combined gas chromatography–mass spectrometry (GC–MS) with modified headspace solid-phase microextraction (SPME) method, the inside a designed sampling apparatus instead of in vial, has been employed for analysis flavor volatiles glutinous rice during cooking. All free volatiles, bound components and compounds formed by thermal decomposition non-volatile constituents existing could be liberated cooking process. Therefore, broad range extracted, concentrated identified single SPME/GC–MS run. Altogether, 96 volatile were identified, which 27 have not previously reported rice. total 86, 90 94 peaks, respectively, assigned to Tatsukomochi, Kinunohada Miyakoganemochi The three cultivars belong chemical classes aldehydes, ketones, alcohols heterocyclic compounds, as well fatty acids esters, phenolic hydrocarbons, etc.