Author
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BERGMAN, CHRISTINE |
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DELGADO, J - TEXAS A&M UNIV |
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Submitted to: Experiment Station Bulletins
Publication Type: Experiment Station Publication Acceptance Date: 12/5/1999 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: More than 100 compounds that contribute to the aroma of rice have been identified. Some of these volatile compounds are known to contribute to consumer acceptance of certain rice and some to the rejection of others. Two issues currently of importance to the industry are the aroma of scented rice and off flavors due to rancidity. The popcorn-like scent of aromatic rice is known to be created by the compound 2-acetyl-1-pyrroline(2-AP). Levels of rancidity are known to correlate with the quantity of hexanal. But little is known about how 2-AP and hexanal levels are influenced by genetics and the environment. In this study, the levels of 2-AP and hexanal were examined using two aromatic rice genotypes grown in several environments. The levels of these two compounds were influenced by genotype, environment and genotype and environment interactions. The strongest influence on 2-AP and hexanal levels was from genotypic effects. The second largest amount of variation in 2-AP was from genotype by year by state interaction effects and for hexanal it was from year effects. Genotypes grown in more southern latitudes produced greater levels of 2-AP than genotypes cultivated in more northern areas. Further work needs to be done to determine if genotypes with high levels of 2-AP across environments can be created that are also less susceptible to developing rancid off flavors. |
