High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

Food Chemistry

Volumn 172, Issue , 2015, Pages 305-313

  Griglione, Alessandra ^a   Liberto, Erica ^a   Cordero, Chiara ^a   Bressanello, Davide ^a   Cagliero, Cecilia ^a   Rubiolo, Patrizia ^a   Bicchi, Carlo ^a   Sgorbini, Barbara ^a  

^a UNIVERSITY OF TURIN   (Italy)

Author keywords

Ageing markers and indices; Aroma quality; Chemometrics; Cultivars; HS SPME GC MS; Quantitation; Rice (Oryza sativa L.); Storage

Indexed keywords

AROMATIC COMPOUNDS; ENERGY STORAGE;

AGEING MARKERS AND INDICES; AROMA QUALITY; CHEMOMETRICS; CULTIVARS; HS-SPME GC-MS; QUANTITATION; RICE (ORYZA SATIVA L.);

ODORS;

1 OCTEN 3 OL; FLAVORING AGENT; HEXANOL; ISOPENTYL ALCOHOL;

AROMA; ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; GAS CHROMATOGRAPHY; GRAIN; MASS SPECTROMETRY; RICE; SOLID PHASE MICROEXTRACTION; TIME; TREND STUDY; ANALYSIS; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING; ITALY; MASS FRAGMENTOGRAPHY; ODOR;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ITALY; ODORS; ORYZA SATIVA; SMELL;

EID: 84907481758     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.082     Document Type: Article

References (39)

1. G. Arvisenet, A. Voilley, and N. Cayot Retention of aroma compounds in starch matrices: Competitions between aroma compounds toward amylose and amylopectin Journal of Agricultural and Food Chemistry 50 2002 1101 1105
2. Bellato S., Sgrulletta D., Gazza L., Feccia S., Valè G., Ciccoritti R., Del Frate V. A world of cereals: Potential and challenges. In Conference AISTEC Italian association of science and technology of cereals. Bergamo, 12-14 June, 2013.
3. F. Belliardo, C. Bicchi, C. Cordero, E. Liberto, P. Rubiolo, and B. Sgorbini Headspace-solid-phase microextraction in the analysis of the volatile fraction of aromatic and medicinal plants Journal of Chromatographic Science 44 2006 416 429
4. C. Bicchi, C. Cordero, E. Liberto, B. Sgorbini, and P. Rubiolo Reliability of fibres in solid-phase microextraction for routine analysis of the headspace of aromatic and medicinal plants Journal of Chromatography A 1152 2007 138 149
5. C. Bicchi, E. Liberto, M. Matteodo, B. Sgorbini, L. Mondello, and B. d'Acampora Zellner Quantitative analysis of essential oils: A complex task Flavour & Fragrance Journal 23 2008 382 391
6. C. Bicchi, M.R. Ruosi, C. Cagliero, C. Cordero, E. Liberto, and P. Rubiolo Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee Journal of Chromatography A 1218 2010 753 762
7. A. Boutboul, P. Giampaoli, V. Feigenbaum, and V. Ducruet Influence of the nature and treatment of starch on aroma retention Carbohydrate Polymers 47 2002 73 82
8. L.M.T. Bradbury, R.J. Henry, Jin. Qingsheng, R.F. Reinke, and D.L.E. Waters A perfect marker for fragrance genotyping in rice Molecular Breeding 16 2005 279 283
9. R.J. Bryant, and A.M. McClung Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS Food Chemistry 124 2011 501 513
10. R.G. Buttery, J.G. Turnbaugh, and L.C. Ling Contribution of volatiles to rice aroma Journal of Agricultural and Food Chemistry 36 1988 1006 1009
11. E.T. Champagne Rice aroma and flavor: A literature review Cereal Chemistry 85 2008 445 454
12. R. Costa, M.R. De Fina, M.R. Valentino, P. Dugo, and L. Mondello Reliable identification of terpenoids and related compounds by using linear retention indices interactively with mass spectrometry search Natural Product Communication 2 2007 413 418
13. Gui-Fang Deng, Xiang-Rong Xu, Yuan Zhang, Dan Li, Ren-You Gan, and Hua-Bin Li Phenolic compounds and bioactivities of pigmented rice Critical Reviews in Food Science and Nutrition 53 2013 296 306
14. European Commission. Agricultural and Rural Development. URL: < http://ec.europa.eu/ agriculture/quality/schemes/index-en.htm > Accessed 12.06.13.
15. FAO (Food and Agriculture Organisation of the United Nations FAOSTAT). Rice market monitor. URL: < http://www.fao.org/economic/est/publications/rice-publications/rice-market-monitor-rmm/en/ > Accessed 26.09.13.
16. M.A. Fitzgerald, S.R. McCouch, and R.D. Hall Not just a grain of rice. The quest for quality Trends in Plant Science 14 2009 134 139
17. T. Frank, B. Reichardt, Shu Qingyao, and K.-H. Engel Metabolite profiling of colored rice (Oryza sativa L.) grains Journal of Cereal Science 55 2012 112 119
18. C.C. Grimm, C. Bergman, J.T. Delgado, and R. Bryant Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS Journal of Agricultural and Food Chemistry 49 2001 245 249
19. W. Grosch Detection of potent odorants in food by aroma extract dilution analysis Trends in Food Science and Technology 4 3 1993 68 73
20. E. Guichard Interactions between flavor compounds and food ingredients and their influence on flavor perception Food Reviews International 18 1 2002 49 70
21. IRES (Istituto di Ricerche Economiche e Sociali per il Piemonte). Filiera del riso. URL: < http://www.irespiemonte.it/prospera/Documenti/02-Agroalimentare/02-Le%20filiere%20del%20Piemonte/Riso/Report%20Riso%20aprile2012.pdf > Accessed 16.06.13.
22. M. Jezussek, B.O. Juliano, and P. Schieberle Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses Journal of Agricultural and Food Chemistry 50 2002 1101 1105
23. C. Jouquand, V. Ducruet, and P. Le Bail Formation of amylose complexes with C6-aroma compounds in starch dispersions and its impact on retention Food Chemistry 96 2006 461 470
24. B. Kolbe, and L. Ettre Headspace-gas chromatography theory and practice 1997 Wiley-VCh New York USA
25. M.J. Kovacha, Mariafe N. Calingacionb, M.A. Fitzgerald, and S.R. McCouch The origin and evolution of fragrance in rice (Oryza sativa L.) Proceedings of the National Academy of Sciences of the United States of America 106 2009 14444 14449
26. M. Laguerre, C. Mestres, F. Davrieux, J. Ringuet, and R. Boulanger Rapid discrimination of scented rice by solid-phase microextraction, mass spectrometry, and multivariate analysis used as a mass sensor Journal of Agricultural and Food Chemistry 55 2007 1077 1083
27. E. Liberto, C. Cagliero, B. Sgorbini, C. Bicchi, D. Sciarrone, and B. D'Acampora Zellner Enantiomer identification in the flavour and fragrance fields by "interactive" combination of linear retention indices from enantioselective gas chromatography and mass spectrometry Journal of Chromatography A 1195 2008 117 126
28. S. Mahatheeranont, S. Keawsa-Ard, and K. Dumri Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice Journal of Agricultural and Food Chemistry 49 2001 773 779
29. L. Nicolotti, C. Cordero, C. Cagliero, E. Liberto, B. Sgorbini, and P. Rubiolo Quantitative fingerprinting by headspace - Two-dimensional comprehensive gas chromatography-mass spectrometry of solid matrices: Some challenging aspects of the exhaustive assessment of food volatiles Analytica Chimica Acta 798 2013 115 125
30. E. Serrano, J. Beltrán, and F. Hernández Application of multiple headspace-solid-phase microextraction followed by gas chromatography-mass spectrometry to quantitative analysis of tomato aroma components Journal of Chromatography A 1216 2009 127 133
31. Simonelli, C., Casali, M., Cormegna, M., & Abbiati A. (2013). Caratterizzazione chimico-merceologica di nuove varietà "Studio nell'ambito del Progetto ALIMED "Gli Alimenti Mediterranei 50 anni dopo". Open Day, 11 settembre 2013 - Ente Nazionale Risi - Centro Ricerche sul Riso.
32. USDA (United States Department of Agricultural). Rice outlook: July 2013. URL: < http://www.ers.usda.gov/publications/rcs-rice-outlook/rcs-13g.aspx#.UjgvmMbIY8R > Accessed 17.07.13.
33. R. Widjaja, J.D. Craske, and M. Wootton Comparative studies on volatile components of non-fragrant and fragrant rices Journal of the Science of Food and Agriculture 70 1996 151 161
34. R. Widjaja, J.D. Craske, and M. Wootton Changes in volatile components of paddy, brown and white fragrant rice during storage Journal of the Science of Food and Agriculture 71 1996 218 224
35. S. Wongpornchai, K. Dumri, S. Jongkaewwattana, and B. Siri Effects of drying methods and storage time on the aroma and milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105 Food Chemistry 87 2004 407 414
36. D.S. Yang, K.-S. Lee, O.-Y. Jeong, K.-J. Kim, and S.J. Kays Characterization of volatile aroma compounds in cooked black rice Journal of Agricultural and Food Chemistry 56 2008 235 240
37. D.S. Yang, R.L. Shewfelt, K.-S. Lee, and S.J. Keys Comparison of odor-active compounds from six distinctly different rice flavor types Journal of Agricultural and Food Chemistry 56 2008 2780 2787
38. T. Yoshihashi, N. Huong Thi Thu, and H. Inatomi Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety Journal of Agricultural and Food Chemistry 50 2002 2001 2004
39. Z. Zeng, H. Zhang, J.Y. Chen, T. Zhang, and R. Matsunaga Flavor volatiles of rice during cooking analyzed by modified headspace SPME/GC-MS Cereal Chemistry 85 2008 140 145