A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Verma, Deepak Kumar; Srivastav, Prem Prakash

doi:10.1016/j.foodres.2019.108924

Cited by 94 publications

(52 citation statements)

References 230 publications

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“…Pleasant aroma in the grains of basmati and other short grain aromatic rice genotypes is due to the blend of more than 500 volatile aromatic compounds [66]. In this study also, several aromatic compounds belonging to the class of aldehydes, ketones, organic acids, esters, alcohols, aromatic hydrocarbons, terpenes, alkenes, pyridines and N-heterocyclic compounds were detected only in the seeds of gene edited and aromatic T 1 progenies.…”

Section: Mutations In Osbadh2 Led To the Alteration In The Aroma Profilesupporting

confidence: 54%

Creation of novel alleles of fragrance gene OsBADH2 in rice through CRISPR/Cas9 mediated gene editing

et al. 2020

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Fragrance in rice grains is a key quality trait determining its acceptability and marketability. Intensive research on rice aroma identified mutations in betaine aldehyde dehydrogenase (OsBADH2) leading to production of aroma in rice. Gene editing technologies like CRISPR/ Cas9 system has opened new avenues for accelerated improvement of rice grain quality through targeted mutagenesis. In this study, we have employed CRISPR/Cas9 tool to create novel alleles of OsBADH2 leading to introduction of aroma into an elite non-aromatic rice variety ASD16. PCR analysis of putative transformants using primers targeting the flanking regions of sgRNA in the 7 th exon of OsBADH2 identified 37.5% potential multi-allelic mutations in T 0 generation. Sensory evaluation test in the leaves of T 0 lines identified thirteen lines belonging to five independent events producing aroma. Sequence analysis of these aromatic T 0 lines identified 22 different types of mutations located within-17 bp to +15bp of sgRNA region. The-1/-2 bp deletion in the line # 8-19 and-8/-5 bp deletion in the line # 2-16 produced strong aroma and the phenotype was stably inherited in the T 1 generation. Comparative volatile profiling detected novel aromatic compounds viz., pyrrolidine, pyridine, pyrazine, pyradazine and pyrozole in the grains of T 1 progenies of line # 8-19. This study has demonstrated the use of CRISPR/Cas9 in creating novel alleles of OsBADH2 to introduce aroma into any non-aromatic rice varieties.

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Section: Mutations In Osbadh2 Led To the Alteration In The Aroma Profilesupporting

confidence: 54%

Creation of novel alleles of fragrance gene OsBADH2 in rice through CRISPR/Cas9 mediated gene editing

et al. 2020

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“…Compared to milled rice, raw rice grains are alive and thus have more abundant metabolites and stronger aromas [19]. Rice bran accounts for 5-8% of the weight of the whole rice grain and has been used to extract oil in recent years [2]. Alcohols and phenols were the main volatiles in rice bran.…”

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

“…Alcohols and phenols were the main volatiles in rice bran. 4-vinylguaiacol and 4-vinylphenol were reported associated with the aroma of rice bran and further contribute to the aroma of cooked rice and steam-distilled rice bran [2]. It was reported that unmilled black rice had more total volatiles than milled black rice [19].…”

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

“…This compound, which has a pleasant yogurt odor and a creamy taste, is widely used in food flavorings, fragrances, and even biological pest controls [22]. The metabolite 2-heptanone contributes a fruity floral smell [2].…”

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

“…These environmental differences have given rise to a rich variety of rice germplasms, including many rice varieties [1]. In general, rice is classified as either aromatic or non-aromatic depending on whether or not it is fragrant [2]. The fragrance of rice will affect its price and consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

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Identification of Key Volatiles Differentiating Aromatic Rice Cultivars Using an Untargeted Metabolomics Approach

Shi

Zhang

et al. 2021

Metabolites

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Non-aromatic rice is often sold at the price of aromatic rice to increase profits, seriously impairing consumer experience and brand credibility. The assessment of rice varieties origins in terms of their aroma traits is of great interest to protect consumers from fraud. To address this issue, the study identified differentially abundant metabolites between non-aromatic rice varieties and each of the three most popular aromatic rice varieties in the market using an untargeted metabolomics approach. The 656 metabolites of five rice grain varieties were determined by headspace solid-phase extraction gas chromatography-mass spectrometry, and the multivariate analyses were used to identify differences in metabolites among rice varieties. The metabolites most differentially abundant between Daohuaxiang 2 and non-aromatic rice included 2-acetyl-1-pyrroline and acetoin; the metabolites most differentially abundant between Meixiangzhan 2 and non-aromatic rice included acetoin and 2-methyloctylbenzene,; and the metabolites most differentially abundant between Yexiangyoulisi and non-aromatic rice included bicyclo[4.4.0]dec,1-ene-2-isopropyl-5-methyl-9-methylene and 2-methylfuran. Overall, acetoin was the metabolite that was most differentially abundant between the aromatic and non-aromatic rice. This study provides direct evidence of the outstanding advantages of aromatic rice and acts a reference for future rice authentication processes in the marketplace.

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Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS

Wang,

Zhang,

Yang

et al. 2023

Cereal Chem

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Background and ObjectivesVolatile components are mainly distributed in the rice bran layer, thus rice with different milling levels exhibit different volatile profiles, which affects the aroma of rice and cooked rice. Seven diverse rice varieties were investigated to explore the effect of milling degree on volatile profiles of cooked rice, odor activity value (OAV) was applied to identify key aroma compounds, and partial least squares discriminant analysis (PLS‐DA) was applied to determine important marker compounds that may affect aroma.FindingsThe volatile profiles of cooked rice with different milling times were different according to the result of electronic nose. A total of 82 volatiles were identified by headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). The number and total content of volatile compounds in most samples decreased with increasing milling time. The number of key aroma compounds (OAV＞1) in most samples also showed a decreasing trend with increasing milling time. PLS‐DA model successfully discriminated the differential volatile compounds in cooked rice samples with different milling times. Tridecane, 6‐methyl‐5‐heptene‐2‐one, nonanal, decanal, 2‐butyl‐2‐octenal, pentadecanal, 2,4‐decadienal, anethole, geranylacetone, 1‐dodecanol, 2‐pentadecanone, 2‐methoxy‐4‐vinylphenol, and indole were identified as 13 marker aroma‐active compounds.ConclusionsThe effect of milling degree on the volatile profiles of cooked rice was closely related to the rice varieties. Longer milling time was not favor of the aroma of cooked rice. Milling degree mainly affected the nutty, citrus, fruity, waxy, herbal, fatty, celery, smoky, and floral aromas of cooked rice.Significance and NoveltyThe study provided important information for understanding the impacts of milling degree on volatile compounds and aroma properties of cooked rice. This is of great significance for advocating moderate processing of rice and regulating the aroma quality of cooked rice.This article is protected by copyright. All rights reserved.

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A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Cited by 94 publications

References 230 publications

Creation of novel alleles of fragrance gene OsBADH2 in rice through CRISPR/Cas9 mediated gene editing

Creation of novel alleles of fragrance gene OsBADH2 in rice through CRISPR/Cas9 mediated gene editing

Identification of Key Volatiles Differentiating Aromatic Rice Cultivars Using an Untargeted Metabolomics Approach

Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS

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