Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Hu, Xianqiao; Lü, Lin; Guo, Zhenling; Zhu, Zhiwei

doi:10.1016/j.tifs.2020.01.003

Cited by 181 publications

(143 citation statements)

References 85 publications

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“…Humans sense aroma due to the production and release of more than 300 volatiles in rice grains. Rice aroma is estimated by using sensory evaluation, gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and sensory evaluation or electronic nose (E-nose) (Hu et al 2020). The presence of 2-acetyl-l-pyrroline (2AP) in grains is considered as the key aroma compound present in almost all the aromatic rice genotypes.…”

Section: Discussionmentioning

confidence: 99%

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Assessment of diversity of Indian aromatic rice germplasm collections for morphological, agronomical, quality traits and molecular characters to identify a core set for crop improvement

et al. 2020

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Background Besides the Basmati, the aromatic rice germplasm (ARG) accessions are treasured for quality, medicinal value and aroma. The demand for aromatic rice is ever increasing. Genetic diversity is the source of variability to identify superior alleles controlling morphological, agronomic and quality traits, and molecular attributes. This study reports on the characterization of traits in ARG to identify a core set for breeding high-yielding varieties. Methods The genetic diversity was measured on the distinctness, uniformity and stability (DUS) of 46 traits in 208 Indian ARG in field, greenhouse and laboratory tests. We performed individual and combined analysis of DUS traits and molecular data generated using 55 SSR markers. The genetic distances between genotypes were estimated using Mahalanobis D2 analysis and clustering by standardized Euclidean2 distances, Ward Minimum variance, Gowers’ similarity index and PowerMarker. The aim was to derive a core set of non-Basmati ARG using PowerCore to deploy in crop improvement. Results Eighty-two alleles were detected. Alleles per marker ranged from 2 (RM505) to 5 (RM276) with an average of 3.04 alleles. The markers are informative in analyzing the diversity as the PIC values estimated varied from 0.17 (RM577 on chromosome 1) to 0.72 (RM276 on chromosome 6) with an average of 0.54 per locus. RM276 with repeat motif of (AG)8A3(GA) 33 on chromosome 6 was the most informative (amplified 5 alleles). The combined analysis had shown genotypes in a few clusters to be more diverse than others. SSR markers RM289, RM505, RM577 and RM22866 were identified as genotype specific markers. With PowerCore, 46 genotypes (22%) were identified as a core set of ARG that represent all the alleles detected in the entire set investigated. 2-Acetyl-1-pyrroline is considered to impart aroma; it was not detected by GC–MS tests in many ARG. Conclusions Forty-six genotypes in the core set have different maturity periods, plant statures, grain types and grain quality traits. A parent can be selected from the core set to improve aromatic rice depending on the breeding objective. The olfactory sensing of strong aroma emitted by cooked kernels of all ARG was found more decisive than the costly GC–MS tests.

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Section: Discussionmentioning

confidence: 99%

“…Different proportion of characteristic volatiles might result in different perceptual results on the intensity of perceived odor and its attributes. Clear understanding on the characteristic volatiles that release aroma and their relationship with sensory results are still needed (Hu et al 2020).…”

Section: Discussionmentioning

confidence: 99%

Assessment of diversity of Indian aromatic rice germplasm collections for morphological, agronomical, quality traits and molecular characters to identify a core set for crop improvement

et al. 2020

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“…To date, more than 300 volatile compounds have been reported as constituting the multifaceted rice aroma trait (Champagne, 2008;Hashemi et al, 2013;Wakte et al, 2016;Hinge et al, 2019). Thus, rice aroma is most likely influenced by the comprehensive interactions of many different volatile compounds with relatively low odour thresholds (Hu et al, 2020). Recent evidence appears to support that 2-AP producing rice varieties may have different sensory properties (Daygon et al, 2016), implying that other volatile compounds contribute towards rice aroma or distinguish between non-aromatic and aromatic varieties (Hu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, rice aroma is most likely influenced by the comprehensive interactions of many different volatile compounds with relatively low odour thresholds (Hu et al, 2020). Recent evidence appears to support that 2-AP producing rice varieties may have different sensory properties (Daygon et al, 2016), implying that other volatile compounds contribute towards rice aroma or distinguish between non-aromatic and aromatic varieties (Hu et al, 2020). Therefore, earlier works by several authors intended to identify key volatile organic compounds responsible for the rice aroma are most likely unexhausted (Hu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Recent evidence appears to support that 2-AP producing rice varieties may have different sensory properties (Daygon et al, 2016), implying that other volatile compounds contribute towards rice aroma or distinguish between non-aromatic and aromatic varieties (Hu et al, 2020). Therefore, earlier works by several authors intended to identify key volatile organic compounds responsible for the rice aroma are most likely unexhausted (Hu et al, 2020). For example, working with 14 Thai rice cultivars, Sansenya et al (2018) identified 140 volatile organic compounds of which 18 key compounds exhibited substantial influence towards the rice aroma.…”

Section: Introductionmentioning

confidence: 99%

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Volatile Organic Compound Based Markers for the Aroma Trait of Rice Grain

Ocan¹,

Zhang²,

Odoch³

et al. 2020

JAS

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A study was conducted to determine the volatile organic compounds (VOCs) associated with rice grain aroma in 37 commonly grown lines within Uganda, as well as elites. The aim of the study was to identify potential volatile biochemical markers, if any, for the rice grain aroma trait. Certified rice seeds were obtained from the Uganda National Crops Resources Research Institute germplasm collection. The seeds were sown into experimental plots, under field conditions and the mature paddy harvested. Polished rice grains were heated to 80 oC and the liberated VOCs subjected to untargeted metabolite analysis using gas chromatography-time-of-flight mass spectrometry. In total, nine functional groups were present; hydrocarbons, alcohols, ketones, aldehydes, N-containing compounds, S-containing compounds, esters, oxygen heterocycles and carboxylic acids. More specifically, 148 VOCs were identified across the 37 rice lines, of which 48 (32.4%) including 2-acetyl-1-pyrroline (2-AP) appeared to elucidate the difference between non-aromatic and aromatic rice. Furthermore, 41 (27.7%) VOCs were found to be significantly correlated with 2-AP abundance, the principle rice aroma compound. Amongst the 41 VOCs, only ten compounds were found to contribute highly towards variation in 2-AP abundance, indicative of their possible modulation roles in regard to rice aroma. Within the ten influential volatiles, three aroma active compounds; toluene, 1-hexanol, 2-ethyl and heptane, 2,2,4,6,6-pentamethyl- were established as the most reliable biochemical surrogates to the rice aroma trait. Thus, the aforementioned compounds may be used in rice breeding programme for enhancing development of the grain aroma trait.

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Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Ren

Zhang

et al. 2022

Cereal Chem

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Background and Objectives The eating quality of fresh instant rice differ significantly owing to its geographical origins. However, the method of geographical discrimination is still lacking. In this study, the determination of flavor profiles and multivariate statistical analysis have been applied for discriminating the geographical origins of 18 fresh instant rice from three provinces in Northeast China. Findings The principal component analysis (PCA) of electronic nose (E‐nose) data could rapidly distinguish the samples from three different provinces. The solid phase microextraction‐gas chromatograph‐mass spectrometer (SPME‐GC‐MS) results of samples from different provinces were clearly distinguished in PCA and hierarchical cluster analysis (HCA). The orthogonal partial least squares discriminant analysis (OPLS‐DA) model showed good discriminating ability (R2 = 0.894, Q2 = 0.845, and accuracy = 1.0). Nonanal, 2,4‐di‐tert‐butylphenol, 2,3‐dihydro‐benzofuran, 2‐pentylfuran, indole, pentadecane, 2‐pentadecanone, trans‐farnesol, isopropyl palmitate, and farnesyl acetone were identified as 10 marker compounds. Moreover, their good discrimination was verified in an additional nine samples. Conclusions The strategy of applying flavor profiles for discriminating the geographical origin of fresh instant rice has been proven to be an efficient and non‐destructive method. Significance and Novelty Our study is helpful to control the quality of fresh instant rice and provides a methodological reference for the geographical discrimination of foods.

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Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Cited by 181 publications

References 85 publications

Assessment of diversity of Indian aromatic rice germplasm collections for morphological, agronomical, quality traits and molecular characters to identify a core set for crop improvement

Assessment of diversity of Indian aromatic rice germplasm collections for morphological, agronomical, quality traits and molecular characters to identify a core set for crop improvement

Volatile Organic Compound Based Markers for the Aroma Trait of Rice Grain

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

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