Analysis of n-Hexanal in Headspace Vapor over Cooked Brown Rice by Direct Vapor Injection Gas Chromatography

n-Hexanal in headspace over the cooked brown rice stored at and for 0. 4, 8 and 12 months was determined by a modified direct vapor injection gas chromatographic method. The retention time of n-hexanal was 3.5 min and n-hexanal could be rapidly separated from other compounds at the operational conditions of gas chromatography. n-Hexanal contents of cooked brown rice also showed a standard deviation of less than 10% of the average