Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry with selected ion monitoring for the determination of four food flavoring compounds and its application in identifying artificially scented rice. (30th May 2020)

• Record Type: Journal Article
• Authors: Peng, Jinfeng; Yang, Yang; Zhou, Youping; Hocart, Charles H.; Zhao, Hong; Hu, Yawei; Zhang, Feng
• Is Part Of: Food chemistry. Volume 313(2020)
• Publication Date: 2020-05-30
• Subjects: Food flavoring compounds -- Headspace solid-phase microextraction (HS SPME) -- Gas chromatography-mass spectrometry (GC–MS) -- Artificially scented rice; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.126136
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Headspace SPME was used to extract artificial food flavoring compounds. Minimized matrix interference through efficient sample preparation. Identification of volatile flavoring adulterants in 'scented' rice with GC–MS-SIM. Abstract: The adulteration of rice using synthetic aromatic flavorings to fraudulently imitate commercially valuable fragrant rice varieties has attracted extensive attention from regulatory authorities around the world. In order to get convincing evidence of adulteration, appropriate scientific analytical methods need to be developed. In this study, a simple and efficient headspace solid-phase microextraction (HS SPME) technique coupled with gas chromatography mass spectrometry using selected ion monitoring (GC–MS–SIM) for the determination of four food flavoring compounds which are possibly used as adulterants is proposed. The HS SPME operating under optimized conditions increased the selectivity and sensitivity of the analysis by eliminating matrix interferences. The method presented adequate precision and linearity with limits of detection ranging from 0.5 to 10 ng/mL. This HS SPME/GC–MS-SIM method is directly applicable to the analysis of volatiles in rice and has the advantages of minimal pretreatment. It was applied successfully to the analysis of six rice flavoring essences, ten fragrant rice and four artificially scented rice samples.