Characterization of Volatile Aroma Compounds from Red and Black Rice Bran

Abstract

The volatile oils from red and black rice bran were obtained by hydrodistillation using diethyl ester and the components of that oil were analyzed by capillary GC-MS. The volatile components of essential oil from red and black rice bran were analyzed by GC and GC-MS. One hundred twenty-nine (129) of volatile compounds were identified in red and black rice bran. Myristic acid, nonanal, (E)-bocimene and 6, 10, 14-trimethyl-2-pentadecanone were main compounds in red rice bran, whereas myristic acid, nonanal, caproic acid, pentadecanal and pelargonic acid were main compounds in black rice bran. Guaiacol, presented at 0.81 mg/100 g in black rice bran, is responsible for the characteristic component in black rice.

The Correlation between 2-Acetyl-1-pyrroline Content, Biological Compounds and Molecular Characterization to the Aroma Intensities of Thai Local Rice

“…E -2-heptenal; isovanillin and vanillin,three other volatile compounds that contribute to aroma intensities, were only recorded in KDML 105, Khao Mali Nin, and Khao Bpraa Jeen, respectively. Previously published studies have reported that these three compounds contribute to the aroma intensities of fragrant rice 21,34,41 . Nine aroma compounds,namely,1-pentanol; 6-methyl-5-hepten-2-one; 1-hexanol; 2-butoxyethanol; E -2-octenal; 1-tetradecene; decanal; E -2-nonenal and benzyl alcohol, were detected in fragrant and non-fragrant rice, but were more abundant in fragrant rice Table 2 .…”

Effect of Germination on Flavor Volatiles of Cooked Brown Rice

“…The volatile compounds were either positively identified by matching their mass spectra and RI values with those of authentic compounds or tentatively identified based on the National Institute of Standards and Technology database (NIST 08, a fully evaluated collection of electron impact mass spectra that also contains MS/MS spectra and GC data) through a mass spectra library search and then verified on the basis of mass spectra and RI values reported in the literature (Jezussek et al 2002;Sukhonthara et al 2009;Mottram 2011). The results from the volatiles analysis were provided in peak area counts of the compounds identified.…”

Antioxidant Activity of Colored Rice Bran Obtained at Different Milling Yields

“…A number of reports have been published on the antioxidant activity of pigments in colored rice [5][6][7][8] . Miyazawa and co-workers [9][10][11] previously reported the effects of aromatic-compound-containing phenylpropanoids. Because of considerable changes in the social environment in recent years, people have become more health conscious, and therefore, they have increased their consumption of foods containing antioxidants 12,13 .…”