Dias, L. G. published the artcileAroma profile of rice varieties by a novel SPME method able to maximize 2-acetyl-1-pyrroline and minimize hexanal extraction, Synthetic Route of 140-11-4, the main research area is acetyl pyrroline hexanal rice aroma extraction SPME method; 2-acetyl-1-pyrroline; Aromatic rice; Experimental design; PCA; SPME; Volatile compound.
The solid phase microextraction (SPME) has been the most used technique for the extraction of volatile compounds from rice because of its easy operation and solvent-free. The extraction parameters, sample mass and incubation temperature, were optimized through a central composite rotational design (CCRD), aiming at maximizing the extraction of 2-acetyl-1-pyrroline (2AP), the main compound responsible for the aroma in aromatic rice, and minimizing the generation of hexanal, a marker of lipid oxidation Besides, the time of sample incubation and fiber exposure for the extraction of the volatile compounds from rice were determined The optimized conditions for SPME were: 2.5 g of ground rice in a 20 mL vial, sample incubation at 80°C for 60 min and exposure of the divinylbenzene/carboxene/polydimethylsiloxane (DVB/CAR/PDMS) fiber in the headspace for 10 min. The optimized method was successfully applied to 12 varieties of rice and principal component anal. (PCA) was performed to observe similarities in their volatile profile. A total of 152 volatile compounds were identified among the different rice varieties. From these, 42 were identified in arborio rice, 47 in basmati brand A, 43 in basmati brand B, 55 in black rice, 63 in brown rice, 39 in jamine rice, 50 in parboiled brown rice, 43 in parboiled rice, 54 in red rice, 63 in sasanishiki rice, 46 in white rice and 70 in wild rice.
Food Research International published new progress about Brown rice. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, Synthetic Route of 140-11-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics