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Related Concept Videos

Volatilization01:10

Volatilization

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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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Mass Spectrometry: Complex Analysis01:21

Mass Spectrometry: Complex Analysis

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Mass spectrometry is an important technique for the identification of pure compounds. However, it has some limitations for the analysis of complex mixtures, often due to excessive fragmentation making the spectrum too complicated to decipher. Mass spectrometry can be combined with suitable separation methods in sequence, forming hyphenated methods, which are useful in the analysis of complex mixtures.
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Gas chromatography–mass spectrometry (GC–MS) is the combination of analytical techniques of gas chromatography and mass spectrometry in a single instrument for analyzing a mixture of compounds. The gas chromatograph separates the compounds in the mixture, and the mass spectrometer analyzes each compound separately to determine the molecular masses and molecular structures.
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High-Resolution Mass Spectrometry (HRMS)01:15

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The resolution of a mass spectrometer depends on the efficiency of separating ions with different ion masses. The mass of an atom is approximated to the sum of the masses of protons and neutrons inside, considering the masses of protons and neutrons as equal. However, the masses of the proton (1.6726 × 10−24 g) and neutron (1.6749 × 10−24 g) are not truly equal. There is a minor error in the expression of atomic masses relative to the simplest atom of hydrogen. For...
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Related Experiment Video

Updated: Jun 4, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.

Liting Zhang1, Zhaoyang Pan1, Zhanhua Lu1

  • 1Guangdong Rice Engineering Laboratory, Guangdong Key Laboratory of Rice Science and Technology, Key Laboratory of Genetics and Breeding of High Quality Rice in Southern China (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Rice Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.

Foods (Basel, Switzerland)
|December 17, 2024
PubMed
Summary
This summary is machine-generated.

This study tracked aroma compounds in ripening rice grains, identifying key volatile organic compounds (VOCs) that accumulate during maturation. These findings enhance understanding of rice aroma development and fragrant variety improvement.

Keywords:
HS-SPME-GC-MSVOCsaromatic ricerOAV

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Area of Science:

  • Agricultural Science
  • Food Chemistry
  • Analytical Chemistry

Background:

  • Aroma significantly impacts rice taste quality, driven by volatile organic compounds (VOCs).
  • Dynamic changes in rice grain aroma during ripening remain under-researched.

Purpose of the Study:

  • To analyze the dynamic changes in VOCs during rice grain ripening.
  • To identify key aroma-active compounds and potential maturity markers.

Main Methods:

  • Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).
  • Analysis of VOCs across four post-flowering ripening stages.
  • Relative odor activity value (rOAV) analysis to identify key aroma compounds.

Main Results:

  • Identified 417 VOCs, with 65 key aroma-active compounds based on rOAV.
  • Most aroma compounds accumulated as rice grains matured.
  • Identified specific VOCs as potential markers for grain maturity and aromatic vs. non-aromatic rice.

Conclusions:

  • Rice grain aroma composition dynamically changes during ripening, with most key compounds accumulating with maturity.
  • Specific VOCs can serve as markers for rice maturity and aroma profiles.
  • Findings provide insights for improving fragrant rice varieties.