From: Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
Volatile organic compounds | Odor description | Extraction method | Cooked rice types | RI | Literature | |||
---|---|---|---|---|---|---|---|---|
 | DB-WAX | ZB-5 | Capillary GC | FFAP | ||||
Hexanal | Leaf-like | SDE, DHS | Cooked korean non-aromatic rice | 1078 | Â | Â | Â | Park et al. (2010) |
Green | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1086 | 799 | Â | Â | Mahattanatawee and Rouseff (2014) | |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1081 |  | Zhao et al. (2022) | |
Green | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1089 | Jezussek et al. (2002) | |
Unknown | Earthy, sulfury | SDE | Cooked korean non-aromatic rice | 1096 | Â | Â | Â | (Park et al. 2010) |
2-Pentylfuran | Green bean | SDE, DHS | Cooked korean non-aromatic rice | 1224 | Â | Â | Â | Park et al. (2010) |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1227 |  | Zhao et al. (2022) | |
2-Methyl-3-furanthiol | vitamin, meaty, cooked rice | SDE, DHS | Cooked korean non-aromatic rice | 1297 | Â | Â | Â | Park et al. (2010) |
Meaty | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1313 | 873 | Â | Â | Mahattanatawee and Rouseff (2014) | |
Meaty, sulfurous | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1319 | Jezussek et al. (2002) | |
2-Acetyl-1-pyrroline | Popcorn | SDE, DHS | Cooked korean non-aromatic rice | 1340 | Â | Â | Â | Park et al. (2010) |
Cooked jasmine rice | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1342 | Â | Â | Â | Park et al. (2010) | |
Popcorn, toasted grain, nuty | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1354 | Â | Â | Â | Kasote et al. (2021) | |
- | GC-O/GC-MS | Japonica cooked rice | Â | Â | 1353 | Â | (Zhao et al. 2022) | |
Popcorn-like | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1330 | Jezussek et al. (2002) | |
Nonanal | Tallowy | SDE, DHS | Cooked korean non-aromatic rice | 1401 | Â | Â | Â | Park et al. (2010) |
Green, citrusy, soapy | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1396 | 1106 | Â | Â | Mahattanatawee and Rouseff (2014) | |
Green, fatty, citrus | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1401 | Â | Â | Â | Kasote et al. (2021) | |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1396 |  | Zhao et al. (2022) | |
(E)-2-Octenal | Fatty | SDE | Cooked korean non-aromatic rice | 1427 | Â | Â | Â | Park et al. (2010) |
Green, nutty | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1435 | 1062 | Â | Â | Mahattanatawee and Rouseff (2014) | |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1435 |  | Zhao et al. (2022) | |
1-Octen-3-ol | Mushroom-like | SDE | Cooked korean non-aromatic rice | 1445 | Â | Â | Â | Park et al. (2010) |
Green, mushroom, earthy, oily | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1455 | Â | Â | Â | Kasote et al. (2021) | |
Methional | Baked potato | SDE, DHS | Cooked korean non-aromatic rice | 1451 | Â | Â | Â | Park et al. (2010) |
Cooked potato | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1456 | 910 | Â | Â | Mahattanatawee and Rouseff (2014) | |
Decanal | Flowery | SDE, DHS | Cooked korean non-aromatic rice | 1504 | Â | Â | Â | Park et al. (2010) |
Fatty, citrusy | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1506 | 1202 | Â | Â | Mahattanatawee and Rouseff (2014) | |
(E)-2-Nonenal | Tallowy, green | SDE, DHS | Cooked korean non-aromatic rice | 1545 | Â | Â | Â | Park et al. (2010) |
Metallic | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1540 | 1161 | Â | Â | Mahattanatawee and Rouseff (2014) | |
Unknown | Earthy | SDE | Cooked korean non-aromatic rice | 1626 | Â | Â | Â | Park et al. (2010) |
(E,Z)-2,4-Decadienal | Waxy, fatty | SDE | Cooked korean non-aromatic rice | 1767 | Â | Â | Â | Park et al. (2010) |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1769 |  | Zhao et al. (2022) | |
(E,E)-2,4-Decadienal | Waxy, fatty | SDE, DHS | Cooked korean non-aromatic rice | 1777 | Â | Â | Â | Park et al. (2010) |
Fatty, metallic | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1820 | 1318 | Â | Â | Mahattanatawee and Rouseff (2014) | |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1824 |  | Zhao et al. (2022) | |
Unknown | Vitamin, meaty, cooked rice | SDE, DHS | Cooked korean non-aromatic rice | 1897 | Â | Â | Â | Park et al. (2010) |
4-Vinylguaiacol | Clove | SDE | Cooked korean non-aromatic rice | 2196 | Â | Â | Â | Park et al. (2010) |
Dimethyl sulphide | Cooked, sulfury | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 760 | 690 | Â | Â | Mahattanatawee and Rouseff (2014) |
3-Methyl-2-butene-1-thiol | Nutty, sulfury | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1093 | 824 | Â | Â | Mahattanatawee and Rouseff (2014) |
Octanal | Citrusy | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1290 | 999 | Â | Â | Mahattanatawee and Rouseff (2014) |
Citrus-like | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1284 | Jezussek et al. (2002) | |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1295 |  | Zhao et al. (2022) | |
1-Octen-3-one | Mushroom | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1303 | 980 | Â | Â | Mahattanatawee and Rouseff (2014) |
Mushroom-like | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1300 | Jezussek et al. (2002) | |
Hexanol | Green | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1376 | 869 | Â | Â | Mahattanatawee and Rouseff (2014) |
Dimethyl trisulfide | Sulfury, cabbage-like | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1384 | 979 | Â | Â | Mahattanatawee and Rouseff (2014) |
Unknown | Musty | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1439 | – |  |  | Mahattanatawee and Rouseff (2014) |
1-Octanol | Fatty, metallic | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1575 | - | Â | Â | Mahattanatawee and Rouseff (2014) |
Waxy, green citrus | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1564 | Â | Â | Â | Kasote et al. (2021) | |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1575 |  | Zhao et al. (2022) | |
(E,Z)-2,6-Nonadienal | Green, metallic | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1593 | 1157 | Â | Â | Mahattanatawee and Rouseff (2014) |
Unknown | Roasted, nutty | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1635 | - | Â | Â | Mahattanatawee and Rouseff (2014) |
(E)-2-Decenal | Green herbal geranium | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1656 | 1275 | Â | Â | Mahattanatawee and Rouseff (2014) |
(E,E)-2,4-Nonadienal | Fatty, metallic | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1711 | 1218 | Â | Â | Mahattanatawee and Rouseff (2014) |
Dodecanal | Minty, soapy | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1727 | 1419 | Â | Â | Mahattanatawee and Rouseff (2014) |
2-Acetyl-2-thiazoline | Cooked jasmine rice | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1766 | 1112 | Â | Â | Mahattanatawee and Rouseff (2014) |
Geranyl acetate | Floral | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1780 | 1382 | Â | Â | Mahattanatawee and Rouseff (2014) |
β-Damascone | Sweet honey | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1828 | 1425 |  |  | Mahattanatawee and Rouseff (2014) |
β-Damascenone | Sweet honey | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1833 | 1395 |  |  | Mahattanatawee and Rouseff (2014) |
α-Ionone | Floral | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1861 | 1459 |  |  | Mahattanatawee and Rouseff (2014) |
Unknown | Medicine | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1867 | - | Â | Â | Mahattanatawee and Rouseff (2014) |
2-Phenylethanol | Floral | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1907 | 1106 | Â | Â | Mahattanatawee and Rouseff (2014) |
β-Ionone | Raspberry, floral | SPME GC-O, GC-PFPD | Jasmine rice (khao dawk mali 105) | 1952 | 1496 |  |  | Mahattanatawee and Rouseff (2014) |
Ethyl butyrate | Fruity, green, apple, fatty | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1046 | Â | Â | Â | Kasote et al. (2021) |
Ethyl 3-methylbutanoate | Fruity, sweet apple, pineapple | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1077 | Â | Â | Â | Kasote et al. (2021) |
Ethyl hexanoate | Fruity, apple peel | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1242 | Â | Â | Â | Kasote et al. (2021) |
(E)-2-Heptenal | Fruity, green, fatty | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1338 | Â | Â | Â | Kasote et al. (2021) |
1-Hexanol | Green, herbaceous, woody, sweet | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1361 | Â | Â | Â | Kasote et al. (2021) |
- | GC-O/GC-MS | Japonica cooked rice | Â | Â | 1383 | Â | Zhao et al. (2022) | |
Ethyl octanoate | Fruity, fatty, brandy | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1444 | Â | Â | Â | Kasote et al. (2021) |
Ethyl 3-hydroxybutyrate | Green, fruity, waxy, apple skin | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1529 | Â | Â | Â | Kasote et al. (2021) |
2,3-Butanediol | Creamy, fruity, buttery | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1548 | Â | Â | Â | Kasote et al. (2021) |
2-Undecanone | Waxy, fruity creamy, fatty, floral | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1606 | Â | Â | Â | Kasote et al. (2021) |
Ethyl benzoate | Sweet, fruity, wintergreen, medicinal, | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1682 | Â | Â | Â | Kasote et al. (2021) |
Naphthalene | Pungent, tarry | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1764 | Â | Â | Â | Kasote et al. (2021) |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 1713 |  | Zhao et al. (2022) | |
Ethyl benzeneacetate | – | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1798 |  |  |  | Kasote et al. (2021) |
2-Methylnaphthalene | Sweet, floral, woody | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1878 | Â | Â | Â | Kasote et al. (2021) |
1-Methylnaph-thalene | Naphthyl, medicinal | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1916 | Â | Â | Â | Kasote et al. (2021) |
Phenylethyl Alcohol | Floral, sweet, rosey, honey | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 1929 | Â | Â | Â | Kasote et al. (2021) |
Ethyl 9-hexadecenoate | – | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 2267 |  |  |  | Kasote et al. (2021) |
Indole | Animal, floral, mothball | HS-SPME-GC-MS/MS | Ten cooked rice samplesa | 2475 | Â | Â | Â | Kasote et al. (2021) |
– | GC-O/GC-MS | Japonica cooked rice |  |  | 2441 |  | Zhao et al. (2022) | |
1-Butanol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1135 |  | Zhao et al. (2022) |
Pyridine | – | GC-O/GC-MS | Japonica cooked rice |  |  | - |  | Zhao et al. (2022) |
Benzaldehyde | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1531 |  | Zhao et al. (2022) |
Acetophenone | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1615 |  | Zhao et al. (2022) |
2-Undecenal | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1748 |  | Zhao et al. (2022) |
Hexanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1855 |  | Zhao et al. (2022) |
Benzyl alcohol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1855 |  | Zhao et al. (2022) |
Heptanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1885 |  | Zhao et al. (2022) |
Benzothiazole | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1938 |  | Zhao et al. (2022) |
1-Dodecanol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1965 |  | Zhao et al. (2022) |
Phenol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 1998 |  | Zhao et al. (2022) |
2-Pentadecanone | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2016 |  | Zhao et al. (2022) |
2-Pyrrolidinone | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2029 |  | Zhao et al. (2022) |
Octanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2088 |  | Zhao et al. (2022) |
6,10,14-Trimethyl-2-pentadecanone | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2116 |  | Zhao et al. (2022) |
2-Methoxy-4-vinylphenol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2173 |  | Zhao et al. (2022) |
Nonanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2183 |  | Zhao et al. (2022) |
Methyl palmitate | – | GC-O/GC-MS | Japonica cooked rice |  |  | – |  | Zhao et al. (2022) |
Decanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | – |  | Zhao et al. (2022) |
2-Tetradecanone | – | GC-O/GC-MS | Japonica cooked rice |  |  | – |  | Zhao et al. (2022) |
Ethyl palmitate | – | GC-O/GC-MS | Japonica cooked rice |  |  | – |  | Zhao et al. (2022) |
4-Methyl-5-thiazoleethanol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2299 |  | Zhao et al. (2022) |
2,4-Di-tert-butylphenol | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2337 |  | Zhao et al. (2022) |
2,3-Dihydrobenzofuran | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2398 |  | Zhao et al. (2022) |
Dodecanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2513 |  | Zhao et al. (2022) |
Tridecanoic acid | – | GC-O/GC-MS | Japonica cooked rice |  |  | – |  | Zhao et al. (2022) |
Vanillin | – | GC-O/GC-MS | Japonica cooked rice |  |  | 2538 |  | Zhao et al. (2022) |
Butan-2,3-dione | Buttery | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 985 | Jezussek et al. (2002) |
2-Methoxy-3,5-Dimethylpyrazine | Earthy | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1423 | Jezussek et al. (2002) |
2-Isobutyl-3-methoxypyrazine | Earthy, green bell pepper | HRGC-O/HRGC-MS | Cooked brown rice | Â | Â | Â | 1514 | Jezussek et al. (2002) |
Benzeneacetaldehyde | Â | HSSE/GC/MS | Cooked jasmine rice | 1045 | Â | Â | Â | Grimm et al. (2011) |
3-Methyl-butanal | Â | HSSE/GC/MS | cooked jasmine rice | 652 | Â | Â | Â | Grimm et al. (2011) |
2-Methyl-butanal | Â | HSSE/GC/MS | Cooked jasmine rice | 660 | Â | Â | Â | Grimm et al. (2011) |