Quantification of multi-volatile compounds in cooked rice by using headspace solid-phase microextraction coupled to...

The quantification of multi-volatile compounds, which is crucial for aromatic quality analysis, is a challenge due to the complexity of the rice matrix and the presence of huge number of volatiles. In this paper, a method was established for the simultaneous quantification of nine important volatiles in cooked rice using headspace solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry. The extraction temperature and time were optimized to 90 °C and 80 min, respectively. The standard addition method was used to eliminate the matrix effect. Poor linearity of the standard addition calibration curve, caused by the SPME kinetic equilibrium, was significantly improved (r > 0.995 for all targets) by introducing a reference compound. The established method demonstrated good accuracy, reproducibility and sensitivity. Spiked recoveries ranged from 80% to 120% for the majority of targets, except for (E,E)-2,4-decadienal. The RSDs (n = 4) ranged from 2.8% to 9.4%, and the detection limits were 0.006-7.0 ng g^-1. This method enables the simultaneous and accurate quantification of volatile compounds in cooked rice and provides a powerful tool for the evaluation and analysis of aroma quality.