Quantitation of 2-acetyl-1-pyrroline in aseptic-packaged cooked fragrant rice by HS-SPME/GC-MS
DC Field | Value | Language |
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dc.contributor.author | Lee, Young-Sang | - |
dc.contributor.author | Oh, Yejin | - |
dc.contributor.author | Kim, Tae-Hyung | - |
dc.contributor.author | Cho, Yoo-Hyun | - |
dc.date.accessioned | 2021-08-11T10:24:01Z | - |
dc.date.available | 2021-08-11T10:24:01Z | - |
dc.date.issued | 2019-01 | - |
dc.identifier.issn | 2048-7177 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/4817 | - |
dc.description.abstract | Aseptic-packaged cooked rice (APCR) is a rice-based food product with a rapidly increasing market size, and APCR made of fragrant rice (FR) has recently appeared on the market. The fragrance of FR is produced by a combination of odoriferous compounds, among which 2-acetyl-1-pyrroline (2AP) has been identified as the most important contributor to overall aroma. This study describes the development of a method to quantify 2AP in FR-based APCR using headspace solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The recovery of 2AP spiked into APCR was lower than 10%, which suggests significant matrix effects and inappropriateness of external standard-based calibration. For standard addition calibration method, up to 1,000 ng of 2AP were spiked into APCR containing 0% to 100% FR. Subsequent regression analyses of recovered peak area (Y) as a function of the amount of 2AP spiked (X) yielded highly linear calibration curves (R-2 > 0.9917) with consistent slopes (RSD = 2.7%), regardless of FR composition. Y-intercepts, however, which represent the amount of 2AP in APCR without spiking, increased linearly (R-2 = 0.9898) in proportion to the composition of FR in the APCR. The amount of 2AP in APCR, determined by extrapolating the standard addition calibration curves, also increased linearly (R-2 = 0.9963) as a function of FR composition. Practicality of developed method was tested by monitoring 2AP contents in APCR under realistic storage conditions, which successfully demonstrated 38% and 60% 2AP reductions in APCR of 20% FR after 1 and 2 months of storage at 25 degrees C, respectively. The present study demonstrates that a standard addition method, whereby up to 1,000 ng of 2AP standard is spiked into 4 g of APCR containing 5%-100% FR in a 20-mL headspace vial followed by SPME/GC-MS, may serve as an effective means of quantitating 2AP in fragrant rice-based APCR. | - |
dc.format.extent | 7 | - |
dc.language | 영어 | - |
dc.language.iso | ENG | - |
dc.publisher | John Wiley and Sons Ltd | - |
dc.title | Quantitation of 2-acetyl-1-pyrroline in aseptic-packaged cooked fragrant rice by HS-SPME/GC-MS | - |
dc.type | Article | - |
dc.publisher.location | 미국 | - |
dc.identifier.doi | 10.1002/fsn3.879 | - |
dc.identifier.scopusid | 2-s2.0-85057968464 | - |
dc.identifier.wosid | 000456707000027 | - |
dc.identifier.bibliographicCitation | Food Science and Nutrition, v.7, no.1, pp 266 - 272 | - |
dc.citation.title | Food Science and Nutrition | - |
dc.citation.volume | 7 | - |
dc.citation.number | 1 | - |
dc.citation.startPage | 266 | - |
dc.citation.endPage | 272 | - |
dc.type.docType | Article | - |
dc.description.isOpenAccess | Y | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | SOLID-PHASE MICROEXTRACTION | - |
dc.subject.keywordPlus | ORYZA-SATIVA L. | - |
dc.subject.keywordPlus | AROMA COMPOUND | - |
dc.subject.keywordPlus | SCENTED RICE | - |
dc.subject.keywordPlus | QUANTIFICATION | - |
dc.subject.keywordPlus | IDENTIFICATION | - |
dc.subject.keywordPlus | CALIBRATION | - |
dc.subject.keywordPlus | VOLATILES | - |
dc.subject.keywordPlus | HEADSPACE | - |
dc.subject.keywordPlus | VARIETY | - |
dc.subject.keywordAuthor | 2-acetyl-1-pyrroline | - |
dc.subject.keywordAuthor | aseptic package | - |
dc.subject.keywordAuthor | fragrant rice | - |
dc.subject.keywordAuthor | standard addition | - |
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