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Analysis of differences in volatile components between Chinese and European Japonica rice cooked by headspace arrow-type solid-phase microextraction combined with gas chromatography-mass spectrometry
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Zhong-Qi ZHAO1, 2, 3, 4, 5, Jian-Long LI1, Kai-Di HU1, Ruo-Yun JIN2, 3, 4, 5, Yi ZHANG2, 3, 4, 5, Xi-Ying HAN2, 3, 4, 5, Shao-Bo LI2, 3, 4, 5, Wen-Lin WU2, 3, 4, 5, Quan-Wei XIAO2, 3, 4, 5, Shu-Liang LIU1, *
Journal of Food Safety & Quality | 2026, 17(5) : 224 - 233
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Journal of Food Safety & Quality | 2026, 17(5): 224-233
• Food Analysis and Detection •
Analysis of differences in volatile components between Chinese and European Japonica rice cooked by headspace arrow-type solid-phase microextraction combined with gas chromatography-mass spectrometry
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Zhong-Qi ZHAO1, 2, 3, 4, 5, Jian-Long LI1, Kai-Di HU1, Ruo-Yun JIN2, 3, 4, 5, Yi ZHANG2, 3, 4, 5, Xi-Ying HAN2, 3, 4, 5, Shao-Bo LI2, 3, 4, 5, Wen-Lin WU2, 3, 4, 5, Quan-Wei XIAO2, 3, 4, 5, Shu-Liang LIU1, *
Affiliations
  • 1.College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • 2.Chengdu Institute of Food Inspection, Chengdu 611130, China
  • 3.Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration for Market Regulation, Chengdu 611130, China
  • 4.Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
  • 5.Irradiation Preservation and Effect Key Laboratory of Sichuan Province, Chengdu 611130, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250228006
Outline
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Objective

To investigate the differences in volatile components between Chinese and European Japonica rices.

Methods

Headspace arrow-type solid-phase microextraction (HS-SPME Arrow) combined with gas chromatography-mass spectrometry (GC-MS) was used for determination, and principal component analysis (PCA),hierarchical cluster analysis (HCA), orthogonal partial least squares analysis (OPLS-DA) and odor activity value(OAV) were applied to analyze the volatile components of Chinese and European Japonica rice.

Results

The 130 kinds of and 129 kinds of volatile components were identified based on HS-SPME Arrow combined with GC-MS for Chinese and European Japonica rices, respectively. Differences between the volatile components of Chinese and European Japonica rices were revealed by PCA and HCA; variable importance in projection (VIP) values in OPLS-DA were applied to determine the differential volatile components between Chinese and European Japonica rices, and 4 kinds of key differential volatile components were further screened by the OAV, which were 2-n-pentylfuran (26.98 in China, 6.48 in Europe), n-hexanol (4.51 in China, 0.07 in Europe), trans-2-octenal (15.61 in China, 4.82 in Europe) and trans-2,4-decadienal (369.42 in China, 84.94 in Europe).

Conclusion

The study reveal significant differences in volatile components between Chinese and European Japonica rices, providing a reference basis for the construction of branding and value-added enhancement of speciality rice.

rice  /  headspace arrow-type solid-phase microextraction  /  gas chromatography-mass spectrometry  /  volatile compounds  /  odor activity value
赵中琪, 李建龙, 胡凯弟, 金若芸, 张怡, 韩曦莹, 李绍波, 吴文林, 肖全伟, 刘书亮. 顶空箭型固相微萃取联合气相色谱-质谱技术分析中国及欧洲粳米米饭挥发性成分差异. 食品安全质量检测学报, 2026 , 17 (5) : 224 -233 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250228006
Zhong-Qi ZHAO, Jian-Long LI, Kai-Di HU, Ruo-Yun JIN, Yi ZHANG, Xi-Ying HAN, Shao-Bo LI, Wen-Lin WU, Quan-Wei XIAO, Shu-Liang LIU. Analysis of differences in volatile components between Chinese and European Japonica rice cooked by headspace arrow-type solid-phase microextraction combined with gas chromatography-mass spectrometry[J]. Journal of Food Safety & Quality, 2026 , 17 (5) : 224 -233 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250228006
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Year 2026 volume 17 Issue 5
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250228006
  • Receive Date：2025-02-28
  • Online Date：2026-11-05
Article Data
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History
  • Received：2025-02-28
Funding
Affiliations
    1.College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
    2.Chengdu Institute of Food Inspection, Chengdu 611130, China
    3.Key Laboratory of Monitoring and Assessment on Novel Food Raw Materials, State Administration for Market Regulation, Chengdu 611130, China
    4.Key Laboratory of Chemical Metrology and Applications on Nutrition and Health, State Administration for Market Regulation, Beijing 100029, China
    5.Irradiation Preservation and Effect Key Laboratory of Sichuan Province, Chengdu 611130, China
References
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https://castjournals.cast.org.cn/joweb/spaq/EN/10.19812/j.cnki.jfsq11-5956/ts.20250228006
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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