analysis of flavor volatiles of some iranian rice cultivars by spme-gc-ms

a combined gas chromatography–mass spectrometry (gc–ms) with headspace solid-phase microextraction (hs-spme) method has been employed for the analysis of the flavor volatiles of some iranian rice cultivars (domsiah, deylamani, hashemi, shirodi and tarom). the samples were grown in different cities of mazandaran province. the sampling procedure and chromatographic conditions were same for all samples. the separated chemicals were tentatively identified from their corresponding mass spectra (nist mass libraries). a total of 49, 31, 29, 16 and 24 peaks were identified and assigned to domsiah, deylamani, hashemi, shirodi and tarom  rice samples, respectively. the volatile components identified in the five rice cultivars belong to the chemical classes of aldehydes, ketones, alcohols and heterocyclic compounds, as well as fatty acids and esters, phenolic compounds, hydrocarbons, etc. the main identified chemicals in these samples were not identical while some minor chemicals were same, which indicate the differences among the rice samples.