| Title: | The Effects of Genotype x Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types (Oryza sativa L.) |
| Author(s): | Yu J; Zhu D; Zheng X; Shao L; Fang C; Yan Q; Zhang L; Qin Y; Shao Y; |
| Address: | "China National Rice Research Institute, Hangzhou 310006, China. Grain and Oil Product Quality Inspection Center of Zhejiang Province, Hangzhou 310012, China. Argo-Technical Extension Service Center of Zhejiang Province, Hangzhou 310005, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Understanding the effects of genotype, environment and their interactions on rice quality is of great importance for rice breeding and cultivation. In this study, six rice varieties with two indica, two japonica and two indica-japonica types of rice were selected and planted at ten locations in Zhejiang Province to investigate the genotype (G) x environment (E) on physicochemical and sensory properties and the differences of volatile organic compounds (VOCs) among the three types of rice. Analysis of variances showed that apparent amylose content (AC), total protein content (PC), alkali spreading value (ASV), RVA profiles, and appearance (ACR), palatability (PCR), and sensory evaluation value (SEV) of cooked rice and texture of cooled cooked rice (TCCR) were mainly affected by genotypic variation, whereas the smell of cooked rice (SCR) was mainly affected by environment (p < 0.05). The G x E effect was significant for most parameters. The weather in the middle and late periods of filling had important effects on the formation of rice quality, especially on setback (SB) and pasting temperature (PT) (p < 0.01). They were negatively correlated with the texture of cooked rice (TCR) and SEV (p < 0.05). Peak viscosity (PV) and breakdown (BD) were positively related to the sensory evaluation parameters (p < 0.01) and could be used to predict cooked rice quality. A total of 59 VOCs were detected, and indica, japonica and indica-japonica had 9, 6 and 19 characteristic compounds, respectively. The principal component analysis showed that the physicochemical and sensory properties and VOCs of indica-japonica rice were more stable than those of indica and japonica rice at ten locations in Zhejiang Province. It is helpful for rice breeders to understand how the environment affects the physicochemical, sensory properties and VOCs of the three rice types, and it is also important for food enterprises to provide rice products with stable quality" |
| Keywords: | Mantel test flavor fingerprint genotype pasting viscosity planting environment principal component analysis sensory evaluation; |
| Notes: | "PubMed-not-MEDLINEYu, Jing Zhu, Dawei Zheng, Xin Shao, Liangliang Fang, Changyun Yan, Qing Zhang, Linping Qin, Yebo Shao, Yafang eng 2022C02011/Science and Technology Project of Zhejiang Province/ DS2021005/National Food and Material Storage Skills Master Studio Project/ CPSIBRFCNRRI-202125/Central Public-interest Scientific Institution Basal Research Fund/ CPSIBRFCNRRI-202126/Central Public-interest Scientific Institution Basal Research Fund/ Switzerland 2023/08/26 Foods. 2023 Aug 18; 12(16):3108. doi: 10.3390/foods12163108" |
