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J Sci Food Agric

Title:		"Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds"
Author(s):		Yang DS; Lee KS; Kays SJ;
Address:		"Department of Horticulture, University of Georgia, Athens, GA 30602, USA"
Journal Title:		J Sci Food Agric
Year:		2010
Volume:		90
Issue:		15
Page Number:		2595 - 2601
DOI:		10.1002/jsfa.4126
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Odor-active compounds have been studied in cooked aromatic rice, but not in specialty rice types that have distinctly different flavors. We analyzed the odor-active compounds emanating from three different types of specialty rice (premium-quality, waxy and black-pigmented) and identified the differences in odor-active compounds among them. RESULTS: Twenty-one, 21 and 23 odorants were detected using GC-O for cooked samples of premium-quality, waxy and black-pigmented rice cultivars, respectively. Hexanal was the main odorant in premium-quality and waxy cultivars; however, waxy cultivars had 16 times higher hexanal odor activity values (OAVs) than premium-quality cultivars, indicating premium-quality rice had a less pronounced overall aroma. 2-Acetyl-1-pyrroline was the main contributor to overall aroma in black-pigmented rice, followed by guaiacol. The three types of specialty rice were clearly discriminated based on the OAVs of their odor-active compounds using multivariate analyses. Six odor-active compounds [2-acetyl-1-pyrroline, guaiacol, hexanal, (E)-2-nonenal, octanal and heptanal] contributed the most in discriminating the three types of specialty rice. Six very similar superior cultivars of premium rice could likewise be readily separated using aroma chemistry. CONCLUSION: The ability to discriminate the aroma among rice types using the OAVs of the principal odor-active compounds facilitates our understanding of the aroma chemistry of specialty rice"
Keywords:		Edible Grain/*chemistry/classification Multivariate Analysis Odorants/*analysis Oryza/*chemistry/classification Seeds/*chemistry/classification Species Specificity Volatile Organic Compounds/*analysis;
Notes:		"MedlineYang, Dong Sik Lee, Kyu-Seong Kays, Stanley J eng England 2010/08/19 J Sci Food Agric. 2010 Dec; 90(15):2595-601. doi: 10.1002/jsfa.4126"