Variation of Terpenoid Flavor Odorants in Bran of Some Black and White Rice Varieties Analyzed by GC×GC-MS

Chumpolsri, Watcharapong; Wijit, Nataporn; Boontakham, Pittayaporn; Nimmanpipug, Piyarat; Sookwong, Phumon; Luangkamin, Suwaporn; Wongpornchai, Sugunya

doi:10.12691/jfnr-3-2-7

Cited by 21 publications

(13 citation statements)

References 18 publications

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“…Analysis of volatile aromatic compounds during grain ripening identified odor-active compounds (OAC), including 2AP, decanal, pentanal, phenylacetaldehyde, hexanal, (E)-2-nonenal, nonanal, heptanal, 1-octanol, 1-octen-3-ol, and 2-pentylfuran as contributors toward the unique sensory of specific rice fragrance (Hinge et al 2016 ). Also, terpenoids, another class of volatile aromatic compounds found mostly in herbs, were identified in rice bran from purple, red, and brown rice varieties (Chumpolsri et al 2015 ). Also, in the rice bran extracts of KDML105, major terpenoid odorants were found, such as limonene, trans-b-ocimene, b-cymene, and linalool (Chumpolsri et al 2015 ).…”

Section: Cooking Quality Fragrance and Interaction With Environmentmentioning

confidence: 99%

“…Also, terpenoids, another class of volatile aromatic compounds found mostly in herbs, were identified in rice bran from purple, red, and brown rice varieties (Chumpolsri et al 2015 ). Also, in the rice bran extracts of KDML105, major terpenoid odorants were found, such as limonene, trans-b-ocimene, b-cymene, and linalool (Chumpolsri et al 2015 ). This finding may help explain the difference in the sensory evaluation of several aromatic rice varieties before and after cooking.…”

Section: Cooking Quality Fragrance and Interaction With Environmentmentioning

confidence: 99%

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Thai Hom Mali Rice: Origin and Breeding for Subsistence Rainfed Lowland Rice System

Vanavichit

Kamolsukyeunyong

Siangliw

et al. 2018

Rice

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The world-renowned Thai Hom Mali Rice has been the most important aromatic rice originating in Thailand. The aromatic variety was collected from Chachoengsao, a central province, and after pure-line selection, it was officially named as Khao Dawk Mali 105, (KDML105). Because of its superb fragrance and cooking quality, KDML105 has been a model variety for studying genes controlling grain quality and aroma. The aromatic gene was cloned in KDML105, as an amino aldehyde dehydrogenase (AMADH) or better known as BADH2 located on chromosome 8. Later on, all other aromatic rice genes were discovered as allelic to the AMADH. As a selection of local landrace variety found in rainfed areas, the Thai Jasmine rice showed adaptive advantages over improved irrigated rice in less fertile lowland rainfed conditions. Because KDML105 was susceptible to most diseases and insect pests, marker-assisted backcross selection (MABC) was used for the genetic improvement since 2000. After nearly 17 years of MABC for integrating new traits into KDML105, a new generation of KDML105, designated HM84, was developed which maintains the cooking quality and fragrance, and has gained advantages during flash flooding, disease, and insect outbreak.Electronic supplementary materialThe online version of this article (10.1186/s12284-018-0212-7) contains supplementary material, which is available to authorized users.

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Section: Cooking Quality Fragrance and Interaction With Environmentmentioning

confidence: 99%

Section: Cooking Quality Fragrance and Interaction With Environmentmentioning

confidence: 99%

Thai Hom Mali Rice: Origin and Breeding for Subsistence Rainfed Lowland Rice System

Vanavichit

Kamolsukyeunyong

Siangliw

et al. 2018

Rice

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“…The pleasant aroma of rice during or after cooking is an important preference factor for the consumer [15]. This pleasant odor has been extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Metabolite Profiling Reveals Distinct Modulation of Complex Metabolic Networks in Non-Pigmented, Black, and Red Rice (Oryza sativa L.) Cultivars

Kim

Park

et al. 2021

Metabolites

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Comprehensive profiling of primary and secondary metabolites was performed to understand metabolic differences associated with color formation in pigmented rice (Oryza sativa L.). Overall, 110 metabolites from non-pigmented, black, and red rice cultivars were identified. Black and red rice contained high levels of flavonoids associated with plant color. Black rice also contained high levels of terpenoids (carotenoids, tocopherols, phytosterols, and monoterpenes). The non-pigmented rice contained relatively low levels of secondary metabolites. Multivariate and pathway analyses were performed to data-mine the metabolite profiles. Hierarchical clustering analysis of correlation coefficients revealed metabolite clusters based on nitrogen and carbon sources. These clusters suggested a negative correlation between nitrogen and carbon. Pathway analysis revealed that black rice was rich in carbon-based secondary metabolites, with relatively low levels of primary metabolites compared with other rice cultivars. These data highlight the complex interactions between nitrogen and carbon metabolism of primary and secondary metabolites in rice. For the first time, the relationships and metabolic differences in terpenoid content (monoterpenes, triterpenes, and tetraterpenes) of non-pigmented and pigmented rice cultivars were analyzed. These findings should greatly contribute to the understanding of pigmented rice metabolome and inform breeding programs for new rice cultivars.

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“…Of all the volatile compounds detected in the four black rice varieties (Table 1), fifty-five compounds were identified and were categorized mainly as ketones (15) followed by simple phenols (12), fatty acids (12), esters (6), alcohols (4), and aldehydes (3), respectively. Overall, 2-methoxy-4-vinylphenol was detected as the most abundant volatile, especially, in the booting stage for KHHK black rice variety followed by the tillering stage of the same rice variety.…”

Section: Resultsmentioning

confidence: 99%

“…Our previous report has revealed more than 146 black rice volatiles, analysed by solid-phase micro-extraction (SPME) and comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). Among these headspace volatiles, 28 terpenoids were confirmed as the flavour or odorant compounds of black rice [6]. In contrast to rice seed volatiles, some defensive chemicals of rice plants have been identified more specifically in the rice leaves, as they function against pathogenic diseases, biotic and abiotic stresses.…”

Section: Introductionmentioning

confidence: 99%

Changes in Contents of Simple Phenols and Volatile Compounds in Leaves of Black Rice Varieties Following Growth Stages

Thitisut¹,

Sookwong²,

Mahatheeranont³

2020

J FoodTech Nutri Sci

Self Cite

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In this study, we aimed to explore bioactive volatile compounds in leaves of black rice which emphasized on phenolic compounds. Leaves of four black rice varieties including IR1552 and three Thai black glutinous rice varieties, Kam Huai Hong Khrai (KHHK), Kam Chiang Mai (KCM), and Kam Muang Nan (KMN) were extracted by acidic and basic aqueous solution. Gas chromatography–mass spectrometry analysis of the volatile components in these black rice extracts revealed twelve simple phenols among fifty-five volatile compounds identified. 2-Methoxy-4-vinylphenol was detected as the most abundant volatile, especially, in the booting stage for KHHK followed by the tillering stage of the same variety. Its highest content was approximately 10-folds greater than that of vanillin at the booting stage. To the best of our knowledge, seven simple phenols were detected in black rice leaves for the first time, which included 4-vinylphenol, 2,6-dimethoxyphenol, 4-hydroxybenzaldehyde, 2-methoxy-4-(1-propenyl)phenol, 2,4-bis(1,1-dimethylethyl)phenol, 4-hydroxy-3,5- dimethoxy-benzaldehyde and 4-((1E)-3-hydroxy-1-propenyl)-2-methoxyphenol. 3-Hexen-1-ol was detected at the highest amount and was only identified in the dough-grain stage for KHHK, KCM and KMN. Two major aldehydes (2E)-2-hexenal and nonanal were detected in high quantities in KCM black rice variety in the dough-grain and mature-grain stage. Among the twelve fatty acids identified, (Z,Z,Z)-9,12,15-octadecatrienoic acid was detected at the highest amount, on average, followed by hexadecadienoic acid and octadecanoic acid. Therefore, it could be suggested that the leaves of black rice are rich in phenolic compounds and could be used to promote natural sources of food ingredients that are of great interest to the food industry.

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Variation of Terpenoid Flavor Odorants in Bran of Some Black and White Rice Varieties Analyzed by GC×GC-MS

Cited by 21 publications

References 18 publications

Thai Hom Mali Rice: Origin and Breeding for Subsistence Rainfed Lowland Rice System

Thai Hom Mali Rice: Origin and Breeding for Subsistence Rainfed Lowland Rice System

Metabolite Profiling Reveals Distinct Modulation of Complex Metabolic Networks in Non-Pigmented, Black, and Red Rice (Oryza sativa L.) Cultivars

Changes in Contents of Simple Phenols and Volatile Compounds in Leaves of Black Rice Varieties Following Growth Stages

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