Description

[Synopsis]

A “popcorn"-like flavor compound, 2-acetyl-1-pyrroline, has been reported as an important flavor component of aromatic rice because of its lower odor threshold, i.e. 0.1 ppb (in H2O), than the other volatile compounds in rice. In conventional method, 2-acetyl-1-pyrroline and other volatile components were extracted from 500g of rice sample by using simultaneous steam distillation / solvent extraction apparatus.
    In conventional method, the extracts were analyzed by gas chromatography / mass spectrometry in full scan mode or gas chromatography / flame ionization detection with internal standard method using 2,4,6-trimethyl pyridine as standard.
    Isotope dilution method, isotope labeled compounds is used as internal standard, is an ideal method for quantification using gas chromatography / mass spectrometry /selective ion monitoring which has higher sensitivity than full scan mode.
    An improved method, Gas chromatography / mass spectrometry / selected ion monitoring with isotope dilution method, can enhance the sensitivity for quantification of 2-acetyl-1-pyrroline in aromatic rice samples using small quantities (0.5g) with high specificity.