Revealing Regional Differences in Aroma Components of Nangeng 9108 Rice Using HS-SPME-GC-MS Technology
Received date: 2024-06-03
Online published: 2025-05-14
This study aims to clarify the differences in volatile components of Nangeng 9108 rice from different origins and provide scientific data support for enhancing the overall aroma of rice. The study employed Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) to accurately identify the volatile components in cooked rice samples from Nantong City (A), Yancheng City (B), and Huai'an City (C) of Jiangsu Province, and analyzed the differences in volatile components among these samples in conjunction with the Odor Activity Value (OAV). The results showed that a total of 56 volatile components were identified in the three samples, with 41 in sample A, 48 in sample B, and 55 in sample C; 39 common volatile components in three samples. In terms of the content of volatile components, esters and heterocyclic compounds were abundant, especially ethyl hexanoate, which had the highest content in all three samples. Through OAV analysis, it was found that 2-acetyl-1-pyrroline(2-AP) had an OAV value >10.0, making it a key substance affecting the difference in rice aroma. However, gamma-nonalactone and ethyl hexanoate had OAV values >1.0, constituting the main sources of rice aroma. However, gamma-nonalactone was not detected in sample A, further indicating significant differences in the overall aroma of rice from different origins. Additionally, there were five volatile components with OAV values between 0.1 and 1.0, which played a supportive role in the overall aroma.
Key words： rice; rice; volatile components; aroma activity value; origin
CHEN Jing, ZHANG Di, LIN Lihua, ZHAO Zilong . Revealing Regional Differences in Aroma Components of Nangeng 9108 Rice Using HS-SPME-GC-MS Technology[J]. China Rice, 2025 , 31(3) : 81 -86 . DOI: 10.3969/j.issn.1006-8082.2025.03.0013
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