Skip to main content
ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #351849
Title: Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics

Author
item HOFFMAN, JESSICA - Federal University Of Pelotas
item BASSINELLO, PRISCILA - Embrapa
item FILHO, JOSE - Embrapa
item ELIAS, MOACIR - Federal University Of Pelotas
item Takeoka, Gary
item VANIER, NATHAN - Federal University Of Pelotas

Submitted to: Cereal Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/15/2018
Publication Date: 11/21/2018
Citation: Hoffman, J.F., Bassinello, P.Z., Filho, J.M., Elias, M.C., Takeoka, G.R., Vanier, N.L. 2018. Volatile compounds profile and cooking quality characteristics of brazilian aromatic rice genotypes. Cereal Chemistry. 96(2):292-301. https://doi.org/10.1002/cche.10121.
DOI: https://doi.org/10.1002/cche.10121

Interpretive Summary: Rice is the world’s second most important cereal crop after corn. The United States is a leading global rice producer with a production value of $2.37 billion in 2016. Our study revealed ten volatile compounds as discriminants between aromatic and non-aromatic genotypes grown in Brazil. 2-Acetyl-1-pyrroline was identified only in aromatic genotypes. Genotypes BR4 and BR5 exhibited the best general performance since their volatile compounds results indicate less off-flavors (hexanal and 1-hexanol), higher 2-acetyl-1-pyrroline content, and similar cooking time and hardness to IRG and JAS. These results may help rice farmers, industries and researchers in selecting convenient Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. This work may also serve as a starting point for future works on rice authenticity.

Technical Abstract: Eight rice genotypes grown in Brazil were discriminated by their volatile profile by SPME-GC-MS and their cooking properties. Results indicated seven genotypes as aromatic (Jasmine 85, BR1, BR2, BR3, BR4, BR5 and BR6) while just IRGA 417 was classified as non-aromatic. PCA and PLS-DA allowed the separation of aromatic and non-aromatic genotypes. PLS-DA analysis revealed 10 compounds as discriminating between groups: 2-acetyl-1-pyrroline (2-AP), decanal, 2,4-dimethylheptane, o-xylene, 3-hexanone, 2-pentylfuran, 1-hexanol, hexanal, dodecane, and a-pinene. 2-AP was detected only in aromatic genotypes and the content varied from 0.21 to 0.57 µg g-1. Cooking time changed from 23.5 to 38.3 minutes in the new aromatic genotypes, analyzed as brown rice, while hardness changed from 52.7 to 100.7 N. 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 works on rice authenticity.