Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India

Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India

Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volati...

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Bibliographic Details
Main Authors: Deepak Kasote, Vivek Kumar Singh, Haritha Bollinedi, Ashok Kumar Singh, Nese Sreenivasulu, Ahmed Regina
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
aroma
2-acetyl-1-pyrroline
volatiles
rice
cooked
HS-SPME-GC-MS
Online Access:https://www.mdpi.com/2304-8158/10/8/1917

Internet

https://www.mdpi.com/2304-8158/10/8/1917

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