Quality evaluation, fatty acid analysis and untargeted profiling of volatiles in Cambodian rice

Concepcion, Jeanaflor Crystal T.; Ouk, Sothea; Riedel, Arthur; Calingacion, Mariafe; Zhao, Di; Ouk, Makara; Garson, Mary J.; Fitzgerald, Melissa

doi:10.1016/j.foodchem.2017.08.019

Cited by 69 publications

(45 citation statements)

References 34 publications

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“…Table 1 [31] presents the differences in precipitation between the cultivation regions, whereas the amount of hexanal did not differ significantly between the geographical regions studied. In this study, alcohols-which are known to be secondary oxidative products of unsaturated fatty acids [29]-predominated in soybeans from Korea, China, and North America, among which pentan-1-ol and hexan-1-ol (both are derived from 13-linoleate hydroperoxide [30,32]) were observed in most samples. As mentioned above, oct-1-en-3-ol (produced from 10-linoleate hydroperoxide [32]) was the most abundant alcohol in soybeans cultivated in North America.…”

Section: Introductionmentioning

confidence: 68%

“…In particular, soybeans are known to be a rich source of lipoxygenase [27], which is one of several enzymes used to produce aldehydes and alcohols via enzymatic oxidation [28]. This study found hexanal (13-linoleate hydroperoxide) and heptanal (11-linoleate hydroperoxide)-known as the major oxidative products from linoleate hydroperoxidesin most of the cultivation regions, as were octanal (11-oleate hydroperoxide) and nonanal (9-/10-oleate hydroperoxide) [29], which are known to be decomposition products of oleate hydroperoxides [30].…”

Section: Introductionmentioning

confidence: 86%

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Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles

Kim

Lee

et al. 2020

Molecules

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Soybean (Glycine max) is a major crop cultivated in various regions and consumed globally. The formation of volatile compounds in soybeans is influenced by the cultivar as well as environmental factors, such as the climate and soil in the cultivation areas. This study used gas chromatography-mass spectrometry (GC-MS) combined by headspace solid-phase microextraction (HS-SPME) to analyze the volatile compounds of soybeans cultivated in Korea, China, and North America. The multivariate data analysis of partial least square-discriminant analysis (PLS-DA), and hierarchical clustering analysis (HCA) were then applied to GC-MS data sets. The soybeans could be clearly discriminated according to their geographical origins on the PLS-DA score plot. In particular, 25 volatile compounds, including terpenes (limonene, myrcene), esters (ethyl hexanoate, butyl butanoate, butyl prop-2-enoate, butyl acetate, butyl propanoate), aldehydes (nonanal, heptanal, (E)-hex-2-enal, (E)-hept-2-enal, acetaldehyde) were main contributors to the discrimination of soybeans cultivated in China from those cultivated in other regions in the PLS-DA score plot. On the other hand, 15 volatile compounds, such as 2-ethylhexan-1-ol, 2,5-dimethylhexan-2-ol, octanal, and heptanal, were related to Korean soybeans located on the negative PLS 2 axis, whereas 12 volatile compounds, such as oct-1-en-3-ol, heptan-4-ol, butyl butanoate, and butyl acetate, were responsible for North American soybeans. However, the multivariate statistical analysis (PLS-DA) was not able to clearly distinguish soybeans cultivated in Korea, except for those from the Gyeonggi and Kyeongsangbuk provinces.

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Section: Introductionmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 86%

Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles

Kim

Lee

et al. 2020

Molecules

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“…Besides 2‐AP and decanal, one alcohol (1‐hexanol), one aldehyde (hexanal), one ketone (2‐hexanone), and one furan (2‐pentylfuran) showed influence for separating non‐aromatic rice genotypes from the aromatic genotypes (Figure b). 2‐Hexanone is reported to be responsible for providing both fruity and floral aromas to rice (Concepcion et al, ). In the present study, BR3 genotype showed the highest content of this compound, followed by IRG genotype (Figure c).…”

Section: Resultsmentioning

confidence: 99%

“…According to Daygon et al (2016), the profile of volatile compounds can be used for discriminating genotypes. Concepcion et al (2018) described a group of 40 volatiles as characteristic for fragrant rice.…”

Section: Volatile Compounds Profile Identified In Aromatic and Non-mentioning

confidence: 99%

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

et al. 2018

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Background and objectives This study evaluated the volatile profile by solid‐phase microextraction (SPME)‐gas chromatography/mass spectrometry (GC/MS) and the cooking quality properties of seven aromatic and one non‐aromatic rice genotypes grown in Brazil. Findings Twenty‐three volatile compounds were identified by SPME‐GC/MS analysis. PCA and PLS‐DA allowed the separation of aromatic and non‐aromatic genotypes. PLS‐DA analysis revealed six compounds as discriminating between groups: 2‐acetyl‐1‐pyrroline (2‐AP), decanal, 2‐hexanone, 2‐pentylfuran, 1‐hexanol, and hexanal. 2‐AP was detected only in aromatic genotypes, and the content varied from 0.21 to 0.57 µg/g. Cooking time changed from 23.5 to 38.3 min in the new aromatic genotypes while hardness changed from 52.7 to 100.7 N. Conclusions Our study revealed six volatile compounds as discriminants between aromatic and non‐aromatic genotypes grown in Brazil. 2‐AP was identified only in aromatic genotypes. Genotype BR5 exhibited the best general performance since their volatile compounds results indicate less off‐flavors (hexanal), higher 2‐AP content, and similar cooking time and hardness to IRG and JAS. Significance and novelty Results may help rice chain in selecting Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. Also, this work may serve as a starting point for future work on aromatic rice authenticity.

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“…RVA studies are used extensively to characterize the pasting properties of starch in grains and processed foods. 32,43,44 Table 3 shows the RVA values of different DF levels of extruded rice grain. The peak viscosity of the extruded rice was 82.89 AE 0.90 RVU, 78.50 AE 1.04 RVU, 77.03 AE 0.85 RVU, 74.75 AE 0.79 RVU, 75.89 AE 1.25 RVU and 70.38 AE 0.62 RVU in the DF-0, DF-3, DF-6, DF-9, DF-12 and DF-15 samples, respectively, which are signicantly lower than that of natural rice (293.60 AE 7.04 RVU).…”

Section: Pasting Propertiesmentioning

confidence: 99%

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

Liu

Zhao

et al. 2018

RSC Adv.

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Quality evaluation, fatty acid analysis and untargeted profiling of volatiles in Cambodian rice

Cited by 69 publications

References 34 publications

Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles

Discrimination of Cultivated Regions of Soybeans (Glycine max) Based on Multivariate Data Analysis of Volatile Metabolite Profiles

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

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties

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