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Rapid discrimination of scented rice by solid-phase microextraction, mas spectrometry, and multivariate analysis used as a mass senor

Laguerre M., Mestres C., Davrieux F., Ringuet J., Boulanger R.. 2007. Journal of Agricultural and Food Chemistry, 55 (4) : p. 1077-1083.

DOI: 10.1021/jf0623992

This study describes a new and suitable method for the rapid evaluation of rice (Oryza sativa, L.) aroma by analysis of the volatile fraction using solid-phase micro-extraction coupled with mass spectrometry (SPME/MS). The abundance list of unresolved mass fragments of the SPME extracted volatile fraction formed the "fingerprint" of a rice sample. Fingerprints of 61 rice samples were recorded in duplicate. Pollutants originating from the extraction system induce fingerprint background that could be lowered by careful cleaning of vials and caps and by exclusion of specific mass fragments. A good discrimination between scented and nonscented rice samples was obtained using the SIMCA procedure. Most of the discriminating mass fragments could be directly or indirectly assigned to potential aromatic molecules present in rice.

Mots-clés : composé de la flaveur; riz; oryza sativa; extraction; spectrométrie de masse; identification; contrôle de qualité; technique analytique; flaveur

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