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Food Chem

Title:		Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-olfactometry and GC-PFPD
Author(s):		Mahattanatawee K; Rouseff RL;
Address:		"Department of Food Technology, Faculty of Science, Siam University, 38 Petchkasem Road, Phasi-Charoen, Bangkok 10160, Thailand. Electronic address: kanjana@siam.edu. Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, FL 33850, USA"
Journal Title:		Food Chem
Year:		2014
Volume:		20140108
Issue:
Page Number:		1 - 6
DOI:		10.1016/j.foodchem.2013.12.105
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Aroma volatiles from three cooked fragrant rice types (Jasmine, Basmati and Jasmati) were characterised and identified using SPME GC-O, GC-PFPD and confirmed using GC-MS. A total of 26, 23, and 22 aroma active volatiles were observed in Jasmine, Basmati and Jasmati cooked rice samples. 2-Acetyl-1-pyrroline was aroma active in all three rice types, but the sulphur-based, cooked rice character impact volatile, 2-acetyl-2-thiazoline was aroma active only in Jasmine rice. Five additional sulphur volatiles were found to have aroma activity: dimethyl sulphide, 3-methyl-2-butene-1-thiol, 2-methyl-3-furanthiol, dimethyl trisulphide, and methional. Other newly-reported aroma active rice volatiles were geranyl acetate, beta-damascone, beta-damascenone, and a-ionone, contributing nutty, sweet floral attributes to the aroma of cooked aromatic rice. The first two principal components from the principal component analysis of sulphur volatiles explained 60% of the variance. PC1 separated Basmati from the other two cultivars and PC2 completely separated Jasmine from Jasmati cultivars"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/*analysis Olfactometry Oryza/*chemistry/classification Principal Component Analysis Sulfur/*analysis Volatile Organic Compounds/*analysis Cooked rice Headspace SPME Pca;
Notes:		"MedlineMahattanatawee, Kanjana Rouseff, Russell L eng Comparative Study Research Support, Non-U.S. Gov't England 2014/02/13 Food Chem. 2014 Jul 1; 154:1-6. doi: 10.1016/j.foodchem.2013.12.105. Epub 2014 Jan 8"