Rice Aroma: A Natural Gift Comes with Price and the Way Forward

Prodhan, Zakaria Hossain; Shu, Qingyao

doi:10.1016/j.rsci.2020.01.001

Cited by 64 publications

(53 citation statements)

References 75 publications

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“…Specifically, 2-AP can be used as marker metabolic to differentiate Daohuaxiang 2 from other rice varieties (Table 2). Consistent with this, 2-AP was identified as a marker of rice pro-duced in Wuchang, China [3]. Acetoin can be used as a marker for the identification of Meixiangzhan 2 (Figure 1c).…”

Section: Variations In Metabolic Vocs Between Aromatic and Non-aromatic Ricesupporting

confidence: 68%

“…This shows that the growth environment of the rice variety, such as climate, soil conditions, and altitude, strongly influences the metabolite accumulation of the rice grain [10]. Indeed, previous authors have indicated that metabolite accumulation is substantially affected by environmental factors as well as by genetic factors [3]. To better understand the main substances that differed among the rice varieties, the 30 VOC metabolites with the highest abundances in each rice variety were selected for subsequent analysis.…”

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

“…To visualize the differences between aromatic and non-aromatic rice, box and whisker plots were used to compare the relative levels of acetoin and 2-heptanone among the five rice varieties (Figure 1c,d). In previous studies of rice VOCs, 2-AP has been recognized as a marker of aromatic rice [3], but acetoin has rarely been reported. This may be related to the rice varieties studied: previous studies have mostly analyzed Thai or basmati rice [2], while the present study considered characteristic Chinese aromatic rice varieties exclusively.…”

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

“…Aromatic rice (Oryza sativa L.) is a special rice species that can give off fragrance from their whole grain. Moreover, it still has aroma after cooking and is rich in amino acids, proteins and other nutrients, so it is highly favored by consumers around the world [ 3 ]. The aroma of aromatic rice is greatly influenced by geographical origin indication, and the economic return can be enhanced by the specific trait of the commodity in the specific producing area [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Of these, Wuchang rice, originating from Wuchang in Heilongjiang province, is one of the most famous aromatic rice sold in the world [ 4 ]. Most aromatic rice varieties have substantially lower yields than non-aromatic rice varieties because aromatic rice varieties are less adaptable to changes in environmental conditions and are thus more affected by planting locality [ 3 ]. According to Chinanews, Wuchang produces only about 1.05 million tons of rice every year, but it is estimated that there are at least 10 million tons of Wuchang rice on the market [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

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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Section: Variations In Metabolic Vocs Between Aromatic and Non-aromatic Ricesupporting

confidence: 68%

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

Section: Voc Metabolites In Five Rice Varietiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Shi

Zhang

et al. 2021

Metabolites

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Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China

Ye,

Guan,

Zhang

et al. 2024

Cereal Chem

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Background and ObjectivesThe texture and aroma of cooked rice are two key properties that determine its eating quality (EQ), but the correlation between them needs to be clarified. To better reveal the relationship between the two, 15 japonica rice samples from Northeast China were selected. The sensory evaluation method was used to evaluate rice's EQ intuitively. Then, the texture analyzer and gas chromatography‐olfactometry‐mass spectrometry (GC‐O‐MS) were used to analyze the texture and aroma characteristics of cooked rice. Finally, a Pearson correlation analysis was conducted to examine the relationship between the sensory evaluation results, aroma compounds, and texture of the cooked rice.FindingsThe sensory evaluation scores in the Jilin and Liaoning regions were higher than those in the Heilongjiang region. The hardness, cohesiveness, and chewiness of cooked rice in the Jilin region were lower than those in the Heilongjiang and Liaoning regions. The sample in Heilongjiang had the highest content of aroma compounds, but it was inversely proportional to the odor score in the sensory evaluation. Pearson correlation analysis showed that hexanal, (E)‐2‐heptenal, octanal, and (E)‐2‐octenal were negatively correlated with cooked rice hardness, while hexanal, octanal, and (E)‐2‐dodecenal were positively correlated with cohesiveness.ConclusionAroma compounds and texture jointly determine the EQ of cooked rice, and a certain correlation exists between the two. Therefore, it is feasible to develop rice products with good texture and aroma based on this correlation.

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Mutation Breeding Studies in the Indian Non-basmati Aromatic Rice: Success and Outlook

Gaikwad¹,

Bapat²

2023

Mutation Breeding for Sustainable Food Production and Climate Resilience

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Rice Aroma: A Natural Gift Comes with Price and the Way Forward

Cited by 64 publications

References 75 publications

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

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

Study on the correlation between aroma compounds and texture of cooked rice: A case study of 15 Japonica rice species from Northeast China

Mutation Breeding Studies in the Indian Non-basmati Aromatic Rice: Success and Outlook

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