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Food Chem

Title:		Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process
Author(s):		Liu J; Liu Y; Jia M; Kang X; Wang S; Sun H; Liu M; Wang A; Strappe P; Zhou Z;
Address:		"Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China. Academy of National Food and Strategic Reserves Administration, Beijing 100037, China. School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: zzhou@csu.edu.au"
Journal Title:		Food Chem
Year:		2021
Volume:		20210127
Issue:
Page Number:		129173 -
DOI:		10.1016/j.foodchem.2021.129173
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Change in metabolites and volatiles during yellowing process in six rice cultivars was analyzed. Based on the yellowness, the study indicated Japonica was more prone to yellowing than Indica rice. Metabonomics analysis showed most differential metabolites were up-regulated, in which pathways of flavone and flavonol biosynthesis were significantly enriched following the yellowing process. Meanwhile, 54 differential metabolites were overlapped in six comparative groups, which is characterized by commonly-shared metabolic regulation pathway in each rice. Phenylalanine content was increased, followed by the enhanced phenylpropanoids formation, showing transformation between primary and secondary metabolites during yellowing process. Furthermore, 43 volatile compounds were identified, and the yellowed rice had more volatiles, including ketones, alcohols, esters and hydrocarbons, suggesting a positive correlation with the yellowing. Compounds 6-methyl-5-hepten-2-one and 6,10,14-trimethyl-2-pentadecanone were increased steadily during yellowing process, which may be applied for monitoring rice yellowing progress. This investigation provides further insight for revealing rice yellowing mechanism"
Keywords:		Color *Metabolomics Oryza/classification/*metabolism Secondary Metabolism Species Specificity Volatile Organic Compounds/*metabolism Primary/secondary metabolites Rice yellowing Transformation Volatiles;
Notes:		"MedlineLiu, Jinguang Liu, Yuqian Jia, Meng Kang, Xuedong Wang, Saimin Sun, Hui Liu, Meng Wang, Anqi Strappe, Padraig Zhou, Zhongkai eng England 2021/02/15 Food Chem. 2021 Jul 1; 349:129173. doi: 10.1016/j.foodchem.2021.129173. Epub 2021 Jan 27"