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- Title
Quantitation of 2‐acetyl‐1‐pyrroline in aseptic‐packaged cooked fragrant rice by HS‐SPME/GC‐MS.
- Authors
Lee, Young‐Sang; Oh, Yejin; Kim, Tae‐Hyung; Cho, Yoo‐Hyun
- 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 (R2 > 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 (R2 = 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 (R2 = 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°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. Using standard addition calibration method, up to 1,000 ng of 2‐acetyl‐1‐pyrroline (2AP) was spiked into aseptic‐packaged cooked rice (APCR) containing 0% to 100% fragrant rice (FR). Subsequent regression equations relating recovered 2AP (Y) against spiked amount (X) showed strong linearity and consistent slopes regardless of FR composition, but linearly increasing Y‐intercepts in proportion to FR composition in APCR. The amount of 2AP in APCR calculated by extrapolation of calibration curves increased in proportion to the composition of FR in APCR. Developed method could successfully elucidate 2AP content changes in APCR made of fragrant rice during market circulation, which proved its practicality.
- Subjects
COMPOSITION of rice; ASEPTIC packaging; FOOD aroma; GAS chromatography/Mass spectrometry (GC-MS); SOLID phase extraction
- Publication
Food Science & Nutrition, 2019, Vol 7, Issue 1, p266
- ISSN
2048-7177
- Publication type
Article
- DOI
10.1002/fsn3.879