Characterization and Assessment of Flavor Compounds and Some Allergens in Three Iranian Rice Cultivars during Gelatinization Process by HS-SPME/GC-MS

Characterization and Assessment of Flavor Compounds and Some Allergens in Three Iranian Rice Cultivars during Gelatinization Process by HS-SPME/GC-MS

A combined gas chromatography mass spectrometry with headspace solid-phase microextraction method has been utilized for the analysis of the flavor volatiles of three different rice cultivars including two modified Iranian rice cultivars and Hashemi rice cultivar during gelatinization. As a result, w...

Full description

Saved in:

Bibliographic Details
Main Author:	M. H. Givianrad
Format:	Article
Language:	English
Published:	Wiley 2012-01-01
Series:	E-Journal of Chemistry
Online Access:	http://dx.doi.org/10.1155/2012/396836
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Determination of hexachlorocyclopentadiene in water by HS-SPME-GC-MS
by: YOU Xihua, et al.
Published: (2025-01-01)

Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
by: Ying Li, et al.
Published: (2023-01-01)

Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC–MS, and multivariate statistical approaches
by: Yaxi Zhou, et al.
Published: (2025-01-01)

Optimization of HS-SPME-GC-MS for the Characterization of Key Volatile Compounds in Lentinus edodes at Different Maturity Stages
by: HOU Zhenshan, XU Heran, XIA Rongrong, LI Yunting, WANG Yafei, PAN Song, XIN Guang
Published: (2025-01-01)

Analysis of Five Earthy-Musty Odorants in Environmental Water by HS-SPME/GC-MS
by: Zhen Ding, et al.
Published: (2014-01-01)

Analysis on the Fatty Acids and Volatile Components in Pleurotus geesteranus by HS-SPME-GC-MS
by: Zhenhua Liang, et al.
Published: (2020-01-01)

Enantioselective HS-SPME-GC-MS for Authentication of Natural and Synthetic Strawberry Flavour in Syrups
by: Karolína Průchová, et al.
Published: (2022-09-01)

Volatile Profile Characterization of Winter Jujube from Different Regions via HS-SPME-GC/MS and GC-IMS
by: Yening Qiao, et al.
Published: (2021-01-01)

Characterization and comparative analysis of volatile organic compounds in four aromatic wild strawberry species using HS-SPME-GC-MS
by: Linlin Xu, et al.
Published: (2025-01-01)

Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS
by: Ying Xu, et al.
Published: (2025-11-01)

Assessment of Volatile Chemical Composition of the Essential Oil of Jatropha ribifolia (Pohl) Baill by HS-SPME-GC-MS Using Different Fibers
by: Celia Eliane de Lara da Silva, et al.
Published: (2013-01-01)

Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS
by: Bing Yang, et al.
Published: (2025-01-01)

Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS
by: Laís Moro, et al.
Published: (2025-01-01)

Characteristic of volatile flavor compounds in ‘Fengtangli’ plum (Prunus salicina Lindl.) were explored based on GC×GC-TOF MS
by: Xianfeng Hu, et al.
Published: (2025-01-01)

Enhancing the targeted and untargeted analysis of honey by vacuum-assisted SPME-GC × GC-MS. A green, practical, and highly informative approach
by: Damien Eggermont, et al.
Published: (2025-03-01)

Determination of Hazardous VOCs and Nicotine Released from Mainstream Smoke by the Combination of the SPME and GC-MS Methods
by: Sudhir Kumar Pandey, et al.
Published: (2010-01-01)

Investigation on the Effect of Three Different Nonthermal Sterilization Methods on Volatile Organic Compounds in Safflower Using HS-GC-IMS
by: Ya Zou, et al.
Published: (2025-01-01)

Halogenated Anesthetics Determination in Urine by SPME/GC/MS and Urine Levels Relationship Evaluation with Surgical Theatres Contamination
by: Serena Indelicato, et al.
Published: (2014-01-01)

Multianalytical Method Validation for Qualitative and Quantitative Analysis of Solvents of Abuse in Oral Fluid by HS-GC/MS
by: Bruna Claudia Coppe, et al.
Published: (2016-01-01)

The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS
by: Qiao Huang, et al.
Published: (2025-01-01)

Analysis of Volatile Organic Compounds by HS-GC-IMS in Powdered Yak Milk Processed under Different Sterilization Conditions
by: Duo Feng, et al.
Published: (2021-01-01)

GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages
by: Ning Ma, et al.
Published: (2022-01-01)

Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC
by: Beata Nalepa, et al.
Published: (2019-08-01)

Inter- and intra-varietal clonal differences influence the aroma compound profiles of wines analyzed by GC–MS and GC-IMS
by: Huawei Chen, et al.
Published: (2025-01-01)

Revealing the flavor differences of Sauvignon Blanc wines fermented in different oak barrels and stainless-steel tanks through GC-MS, GC-IMS, electronic, and artificial sensory analyses
by: Taoxian Zhang, et al.
Published: (2025-01-01)

Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS
by: Qixin Kan, et al.
Published: (2025-01-01)

Sampling and Analytical Method for Alpha-Dicarbonyl Flavoring Compounds via Derivatization with o-Phenylenediamine and Analysis Using GC-NPD
by: Stephanie M. Pendergrass, et al.
Published: (2016-01-01)

Current Perspectives in Detection of Bioactive Compounds From Costus spicatus Through GC–MS and LC-MS/MS: Antioxidant Properties and In Silico Analysis for Industrial Applications
by: Dharmar Manimaran, et al.
Published: (2025-01-01)

UPLC-HRESI-MS and GC-MS analysis of the leaves of Nicotiana glauca
by: Massadeh Rafeef K., et al.
Published: (2022-03-01)

Classification of Coffee Beans by GC-C-IRMS, GC-MS, and 1H-NMR
by: Victoria Andrea Arana, et al.
Published: (2016-01-01)

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics
by: Junaid Raza, et al.
Published: (2025-01-01)

Rapid qualitative and quantitative analysis of strong aroma base liquor based on SPME-MS combined with chemometrics
by: Zongbao Sun, et al.
Published: (2021-05-01)

GC-MS Analysis of Bioactive Compounds in Methanolic Extracts of Papaver decaisnei and Determination of Its Antioxidants and Anticancer Activities
by: Ahmed Aj. Jabbar, et al.
Published: (2022-01-01)

Quality identification of Amomi fructus using E-nose, HS-GC-IMS, and intelligent data fusion methods
by: Pan-Pan Zhang, et al.
Published: (2025-02-01)

An Enhanced GC/MS Procedure for the Identification of Proteins in Paint Microsamples
by: D. Fico, et al.
Published: (2018-01-01)

Analysis and Evaluation of Quality Indicators and Volatile Compounds of Different Rice Cultivars with Geographical Indication
by: WANG Qin, ZHOU Changyan, ZHAO Xiaoyan, LI Xiaobei, LI Xujiao, JIANG Zhenghui, ZHANG Yanmei
Published: (2025-02-01)

hs $$ \mathfrak{hs} $$ -extended gravity from the IKKT matrix model
by: Alessandro Manta, et al.
Published: (2025-02-01)

HS-RAID2: Optimizing Small Write Performance in HS-RAID
by: Yongfeng Dong, et al.
Published: (2016-01-01)

Chemical Composition Analysis of the Patented Naoxueshuan Formula Based on UPLC-Q-TOF MS and GC-MS
by: Chang LIU, et al.
Published: (2025-01-01)

Acalypha Wilkesiana ‘Java White’: Identification of Some Bioactive Compounds by Gc-Ms and Their Effects on Key Enzymes Linked to Type 2 Diabete
by: Oyebode Olajumoke A., et al.
Published: (2018-12-01)