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Direct Extraction of Volatiles of Rice During Cooking Using Solid-Phase Microextraction

¹Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan. ²South China Normal University, Guangzhou 510631, P.R.China. E-mail address: zhizeng@scnu.edu.cn ³Corresponding author. Phone: +81-18-872-1500. Fax: +81-18-872-1676. E-mail: zhangh@akita-pu.ac.jp

An apparatus that allows extraction and enrichment of flavor volatiles of rice during cooking using solid-phase microextraction (SPME) was designed and tested in the Japanese rice cultivar Akitakomachi. Because it is a solvent-free technique, no solvent contaminants were extracted during sampling. This technique enables one to place the fiber of SPME in the effluent of the flavor volatiles of the rice during cooking and it can also be used for simultaneous extraction of those volatiles in the course of the cooking process. Therefore, variations in the composition and amount of volatile compounds of rice during cooking can be determined. The overall flavor volatiles of rice during cooking have been analyzed by using this SPME method. Compounds that have been previously highlighted as flavor volatile markers, such as volatiles from oxidative degradation of lipids, products from thermal decomposition, and fatty acids existing in rice, were extracted directly by SPME in conjunction with this apparatus.