Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose

Abstract

The objective of this study was to analyze the volatile compounds in rice under various milling degrees using a mass spectrometry-based electronic nose and discriminant function analysis (DFA). Less volatile components were more frequently found in rice with a lower milling degree. Milling degree resulted in a shift of DF1 to the left side of the DFA plot. This indicated that the DF1 scores were correlated with the milling degree of rice. Brown rice was found to have more volatile components regardless of the milling degree. Thus, rice prepared at different milling degrees could be effectively discriminated with electronic nose analysis. Moreover, more volatile components were detected with an increase in storage time. A slight change in volatile components was found with an increase in the milling degree. The electronic nose could predict the milling degree and storage time of rice.

Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics

“…Moreover, the use of brown rice for analysis of volatile compounds, mainly 2-acetyl-1-pyrroline (2-AP), minimizing the labor and time required for sample preparation would improve the efficiency analysis of progeny in an aromatic rice breeding program (Bryant, McClung, & Grimm, 2011). Besides of that, Han, Dong, and Noh (2016) demonstrated that brown rice exhibits a greater amount of volatile constituents compared to polished rice, regardless of milling degree.…”