Characterization and discrimination of premium-quality, waxy, and black-pigmented rice based on odor-active compounds

Journal of the Science of Food and Agriculture

Volumn 90, Issue 15, 2010, Pages 2595-2601

  Yang, Dong Sik ^a,b   Lee, Kyu Seong ^c   Kays, Stanley J ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b PLANT BIOLOGY DIVISION   (United States)

^c National Institute of Animal Science   (South Korea)

Author keywords

GC O; Hierarchical cluster analysis (HCA); Plant breeding; Principal component analysis (PCA); Selection criteria; Specialty rice

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ARTICLE; CEREAL; CHEMISTRY; CLASSIFICATION; MULTIVARIATE ANALYSIS; ODOR; PLANT SEED; RICE; SPECIES DIFFERENCE;

CEREALS; MULTIVARIATE ANALYSIS; ODORS; ORYZA SATIVA; SEEDS; SPECIES SPECIFICITY; VOLATILE ORGANIC COMPOUNDS;

EID: 78349236249     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4126     Document Type: Article

References (25)

1. Chaudhary RC, Speciality rices of the world: effect of WTO and IPR on its production trend and marketing. J Food Agric Environ 1: 34-41 (2003).
2. Singh RK, Singh US and Khush GS, Prologue, in Aromatic Rices, ed. by Singh RK, Singh US and Khush GS. Science Publishers, Enfield, NH, pp. 1-3, (2000).
3. Choi HC, Current status and perspectives in varietal improvement of rice cultivars for high-quality and value-added products. Kor J Crop Sci 47: 15-32 (2000).
4. Yang DS, Lee KS, Jeong OY, Kim KJ and Kays SJ, Characterization of volatile aroma compounds in cooked black rice. J Agric Food Chem 56: 235-240 (2008).
5. Abdel-Aal ESM, Young JC and Rabalski I, Anthocyanin composition in black, blue, pink, purple, and red cereal grains. J Agric Food Chem 54: 4696-4704 (2006).
6. Dela Cruz N and Khush GS, Rice grain quality evaluation procedures, in Aromatic Rices, ed. by Singh RK, Singh US and Khush GS. Science Publishers, Enfield, NH, pp. 15-28 (2000).
7. Yang DS, Lee KS, Jeong OY, Kim KJ and Kays SJ, Fingerprinting rice flavor, in Improving Human Health Through Biofortified Rice. International Symposium on Rice Fortification. National Institute of Crop Science, Suwon, S. Korea, pp. 71-95 (2006).
8. th Annual Meeting, National Food Research Institute, Tsukuba, Japan, pp. 217-222 (2007).
9. Bergman CJ, Delgado JT, Bryant R, Grimm C, Cadwallader KR and Webb BD, Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa L.). Cereal Chem 77: 454-458 (2000).
10. Widjaja R, Craske JD and Wootton M, Comparative studies on volatile components of non-fragrant and fragrant rices. J Sci Food Agric 70: 151-161 (1996).
11. Tava A and Bocchi S, Aroma of cooked rice (Oryza sativa): comparison between commercial Basmati and Italian line B5-3. Cereal Chem 76: 526-529 (1999).
12. Grimm CC, Bergman C, Delgado JT and Bryant R, Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. J Agric Food Chem 49: 245-249 (2001).
13. Buttery RG, Turnbaugh JG and Ling LC, Contribution of volatiles to rice aroma. J Agric Food Chem 36: 1006-1009 (1988).
14. Reineccius G, Flavor Chemistry and Technology, 2nd edition. Taylor and Francis, Boca Raton, FL (2006).
15. Peng CY and Batterman S, Performance evaluation of a sorbent tube sampling method using short path thermal desorption for volatile organic compounds. J Environ Monit 2: 313-324 (2000).
16. Jezussek M, Juliano BO and Schieberle P, Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis. J Agric Food Chem 50: 1101-1105 (2002).
17. Yang DS, Shewfelt RL, Lee KS and Kays SJ, Comparison of odor-active compounds from six distinctly different rice flavor types. J Agric Food Chem 56: 2780-2787 (2008).
18. Yang DS, Lee KS, Kim KJ and Kays SJ, Site of origin of volatile compounds in cooked rice. Cereal Chem 85: 591-598 (2008).
19. Buttery RG, Ling LC and Thomas RM, Quantitative analysis of 2-acetyl-1-pyrroline in rice. J Agric Food Chem 34: 112-114 (1986).
20. Ullrich F and Grosch W, Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Zeitschrift für Lebensmitteluntersuchung und -Forschung A 184: 277-282 (1987).
21. Schieberle P, Primary odorants in popcorn. J Agric Food Chem 39: 1141-1144 (1991).
22. Shin HS and Rhee JY, Comparative studies on the lipid content and neutral lipid composition in nonglutinous and glutinous rice. Kor J Food Sci Technol 18: 1337-142 (1986).
23. Monsoor MA and Proctor A, Volatile component analysis of commercially milled head and broken rice. J Food Sci 69: C632-C636 (2004).
24. Buttery RG, Juliano BO and Ling LC, Cooked rice aroma and 2-acetyl-1-pyrroline. J Agric Food Chem 31: 823-826 (1983).
25. Champagne E, Rice aroma and flavor: a literature review. Cereal Chem 85: 445-454 (2008).