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Zhou Y, Gao S, Wei J, Chen X, Zhu S, Zhou X. Systematical construction of rice flavor types based on HS-SPME-GC-MS and sensory evaluation. Food Chem 2023; 413:135604. [PMID: 36773362 DOI: 10.1016/j.foodchem.2023.135604] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 01/18/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
Rice is one of the main staple foods of Chinese people and its quality requirements are also improving. Aroma is one of the evaluation factors of rice quality, rice with better aroma quality is often more accepted by consumers. A universal aroma descriptive lexicon was established and four flavor types were formed based on samples from 9 representative rice cultivation regions. The key variables affecting the sensory quality of Chinese rice flavor were screened. It was found that the hexanal and nonanal with the highest content had no effect on the flavor properties, which suggests that volatile organic compounds (VOCs) content is not necessarily related to the influence of flavor properties. According to the aroma analysis of different rice flavor types, it can provide guidance for other flavor research.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Shijie Gao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Jianan Wei
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiangyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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2
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Lu L, Hu Z, Fang C, Hu X. Characteristic Flavor Compounds and Functional Components of Fragrant Rice with Different Flavor Types. Foods 2023; 12:foods12112185. [PMID: 37297429 DOI: 10.3390/foods12112185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/23/2023] [Accepted: 05/27/2023] [Indexed: 06/12/2023] Open
Abstract
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice. It was found that there were 28 identical volatile compounds between Chinese and Thai fragrant rice. The key compounds of different flavor types of fragrant rice were obtained by comparing the common volatile compounds. The key compounds of the popcorn flavor were 2-butyl-2-octenal, 4-methylbenzaldehyde, ethyl 4-(ethyloxy)-2-oxobut-3-enoate and methoxy-phenyl-oxime. The key compounds of the corn flavor were 2,2',5,5'-tetramethyl-1,1'-biphenyl, 1-hexadecanol, 5-ethylcyclopent-1-enecarboxaldehyde and cis-muurola-4(14), 5-diene. By using a combination of GC-MS and GC-O, the flavor spectrogram of fragrant rice was constructed, and the characteristic flavor compounds of each flavor type were identified. It was found that the characteristic flavor compounds of the popcorn flavor were 2-butyl-2-octenal, 2-pentadecanone, 2-acetyl-1-pyrroline, 4-methylbenzaldehyde, 6,10,14-trimethyl-2-pentadecanone, phenol and methoxy-phenyl-oxime. The characteristic flavor compounds of the corn flavor were 1-octen-3-ol, 2-acetyl-1-pyrroline, 3-methylbutyl 2-ethylhexanoate, methylcarbamate, phenol, nonanal and cis-muurola-4(14), 5-diene. The characteristic flavor compounds of the lotus root flavor were 2-acetyl-1-pyrroline, 10-undecenal, 1-nonanol, 1-undecanol, phytol and 6,10,14-trimethyl-2-pentadecanone. The resistant starch content of lotus root flavor rice was relatively high (0.8%). The correlation between flavor volatiles and functional components was analyzed. It was found that the fat acidity of fragrant rice was highly correlated (R = 0.86) with the characteristic flavor compounds, such as 1-octen-3-ol, 2-butyl-2-octenal and 3-methylbutyl-2-ethylhexanoate. The characteristic flavor compounds had an interactive contribution to the production of the different flavor types of fragrant rice.
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Affiliation(s)
- Lin Lu
- China National Rice Research Institute, Hangzhou 310006, China
| | - Zhanqiang Hu
- China National Rice Research Institute, Hangzhou 310006, China
| | - Changyun Fang
- China National Rice Research Institute, Hangzhou 310006, China
| | - Xianqiao Hu
- China National Rice Research Institute, Hangzhou 310006, China
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Nie J, Fu X, Wang L, Xu J, Gao X. Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica). Food Chem 2023; 400:133990. [PMID: 36063678 DOI: 10.1016/j.foodchem.2022.133990] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/24/2022] [Accepted: 08/19/2022] [Indexed: 11/26/2022]
Abstract
This study evaluated the efficacy of Monascus purpureus fermentation on Saccharina japonica (SJ). Healthy substances and antioxidant activity of fermented SJ (FSJ) were determined. Results showed that fermentation caused the release of phenolic compounds and flavonoids, which resulted in the enhancement of antioxidant activity. Essential amino acids and γ-aminobutyric acid also greatly accumulated in FSJ. Sensory evaluation and gas chromatography-ion mobility spectrometry (GC-IMS) were used to evaluate flavor properties of FSJ. A lexicon consisted of 24 descriptors was established for SJ and FSJ, of which 14 descriptors were regarded as odor attributes. A total of 46 volatile compounds were identified by GC-IMS and showed positive correlation with odor attributes. Fifteen volatile compounds were screened as key compounds, tricarboxylic acid cycle, embden-meyerhof-parnas and amino acid catabolism were main formation metabolisms of them. Advanced properties of FSJ indicated that fermentation is a promising approach for the production of SJ food.
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Affiliation(s)
- Jinlan Nie
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
| | - Xiaoting Fu
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China.
| | - Lei Wang
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
| | - Jiachao Xu
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
| | - Xin Gao
- College of Food Science & Engineering, Ocean University of China, 5th Yushan Road, Qingdao, Shandong 266003, China
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Yuan S, Yang C, Yu X, Zheng C, Xiao S, Xu L, Cui K, Huang J, Peng S. On-farm comparison in grain quality between main and ratoon crops of ratoon rice in Hubei Province, Central China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:7259-7267. [PMID: 35736837 DOI: 10.1002/jsfa.12091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 05/27/2022] [Accepted: 06/23/2022] [Indexed: 05/25/2023]
Abstract
BACKGROUND While ratoon rice has been increasingly practiced by farmers recently in China, on-farm performance in grain quality of main and ratoon crops in the mechanized rice ratooning system is less studied and remains poorly understood. Therefore, a multi-location on-farm survey was conducted to collect rice grain samples from farmers' fields to determine grain quality of main and ratoon crops of ratoon rice at 12 locations across Hubei Province, central China, in 2016. RESULTS On average, milled and head rice percentage in the ratoon crop was 70.2% and 65.7%, which was significantly higher than in the main crop, whereas chalky grain percentage and grain chalkiness in ratoon crop (10.1% and 2.8%, respectively) were significantly lower than those in the main crop (36.6% and 14.2%, respectively). The differences in these quality traits between the two crops were consistent at all locations. Averaged across 12 locations, scores of translucency and gel consistency were significantly lower but amylose content and alkali spreading value were significantly higher in the ratoon crop than in the main crop, with the difference between the two crops varying in gel consistency by location. CONCLUSION Overall, grain quality, especially milling and appearance of the ratoon crop, was superior to the main crop in the mechanized rice ratooning system. As a result, this study emphasizes the potential role of the rice ratooning system in other regions with a similar biophysical background producing high-quality rice. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Shen Yuan
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chen Yang
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Xing Yu
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Chang Zheng
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Sen Xiao
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Le Xu
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Kehui Cui
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jianliang Huang
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Shaobing Peng
- National Key Laboratory of Crop Genetic Improvement, Hubei Hongshan Laboratory, MARA Key Laboratory of Crop Ecophysiology and Farming System in the Middle Reaches of the Yangtze River, College of Plant Science and Technology, Huazhong Agricultural University, Wuhan, China
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5
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Zheng Z, Zhang C, Liu K, Liu Q. Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor. RICE (NEW YORK, N.Y.) 2022; 15:53. [PMID: 36309628 PMCID: PMC9617995 DOI: 10.1186/s12284-022-00602-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Accepted: 10/14/2022] [Indexed: 05/13/2023]
Abstract
Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.
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Affiliation(s)
- Zichen Zheng
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China
| | - Chao Zhang
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China.
| | - Kewei Liu
- College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China
| | - Qiaoquan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China
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6
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Hu Y, Zhou X, Hu C, Yu W. HS-GC-IMS identification of volatile aromatic compounds of freshly-cooked rice packaged with different disposable lunchboxes. JOURNAL OF HAZARDOUS MATERIALS 2022; 438:129516. [PMID: 35816796 DOI: 10.1016/j.jhazmat.2022.129516] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/28/2022] [Accepted: 06/30/2022] [Indexed: 06/15/2023]
Abstract
The rapid development of online-to-offline food delivery service has necessitated the replacement of plastic lunchbox using biodegradable ones. In current study, a total number of fourteen panelists were firstly recruited and trained to investigate how different commercial disposable lunchboxes affect the freshly cooked rice sensory properties during heat preservation (60 °C, 60 min). The lunchboxes were made of pure polypropylene (PP), polypropylene-starch (PP-S), pure wheat-straw and sugarcane-straw (WS & SS) and Paper. The discrepancy of volatile aromatic substances was then analyzed using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) to study the possible mechanism beneath the variations of the influences of different lunchboxes on the aromatic properties of rice. Results showed that, compared with the textural attributes, the aroma was significantly and positively correlated with panelist's acceptability, among which, the aroma of starchy, sulfur and smoky are the most important ones. The moisture absorption plays an important role in affecting the aromatic characteristics of the packaged rice. While all lunchboxes have inhibitory effects on the production of volatile flavor substances including 2,6-Dimethylpyrazine, 2-Acetylpyrazine and γ-Octalactone, pure PP and PP-S lunchboxes generated undesirable flavor substances including 2-Ethyl-1-hexanl and Camphene, and thus reduced panelist's preferences. It was also found that the panelist liked the rice packaged by Paper lunchbox the best because of its better performance in maintaining the aroma of starchy and sulfur, the two substances that are associated with the higher concentration of ethereal and fruity volatile flavor substances. This study provides important information for manufacturers to understand how different disposable lunchboxes may impact the textural and aromatic properties of packaged foods.
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Affiliation(s)
- Yi Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China
| | - Xianglong Zhou
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China; State Key Labotraty of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Changying Hu
- Department of Food Packaging Engineering, Jinan University, Qianshan Road 206, Zhuhai City 519070, China; Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
| | - Wenwen Yu
- Department of Food Science & Engineering, Jinan University, Huangpu West Avenue 601, Guangzou City 510632, Guangdong, China.
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7
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Zhou H, Xia D, Zhao D, Li Y, Li P, Wu B, Gao G, Zhang Q, Wang G, Xiao J, Li X, Yu S, Lian X, He Y. The origin of Wx la provides new insights into the improvement of grain quality in rice. JOURNAL OF INTEGRATIVE PLANT BIOLOGY 2021; 63:878-888. [PMID: 32886450 PMCID: PMC8252478 DOI: 10.1111/jipb.13011] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Accepted: 09/03/2020] [Indexed: 05/23/2023]
Abstract
Appearance and taste are important factors in rice (Oryza sativa) grain quality. Here, we investigated the taste scores and related eating-quality traits of 533 diverse cultivars to assess the relationships between-and genetic basis of-rice taste and eating-quality. A genome-wide association study highlighted the Wx gene as the major factor underlying variation in taste and eating quality. Notably, a novel waxy (Wx) allele, Wxla , which combined two mutations from Wxb and Wxin , exhibited a unique phenotype. Reduced GBSSI activity conferred Wxla rice with both a transparent appearance and good eating quality. Haplotype analysis revealed that Wxla was derived from intragenic recombination. In fact, the recombination rate at the Wx locus was estimated to be 3.34 kb/cM, which was about 75-fold higher than the genome-wide mean, indicating that intragenic recombination is a major force driving diversity at the Wx locus. Based on our results, we propose a new network for Wx evolution, noting that new Wx alleles could easily be generated by crossing genotypes with different Wx alleles. This study thus provides insights into the evolution of the Wx locus and facilitates molecular breeding for quality in rice.
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Affiliation(s)
- Hao Zhou
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Duo Xia
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Da Zhao
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Yanhua Li
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Pingbo Li
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Bian Wu
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Guanjun Gao
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Qinglu Zhang
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Gongwei Wang
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Jinghua Xiao
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Xianghua Li
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Sibin Yu
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Xingming Lian
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
| | - Yuqing He
- National Key Laboratory of Crop Genetic Improvement and National Centre of Plant Gene Research (Wuhan)Huazhong Agricultural UniversityWuhan 430070China
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9
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Dias LG, Hacke A, Bergara SF, Villela OV, Mariutti LRB, Bragagnolo N. Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS. Food Res Int 2021; 142:110206. [PMID: 33773681 DOI: 10.1016/j.foodres.2021.110206] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2020] [Revised: 01/28/2021] [Accepted: 01/30/2021] [Indexed: 01/21/2023]
Abstract
During cooking, aromatic rice has a pleasant and characteristic aroma, a relevant factor to add sale value and attract consumer interest. This work studied the volatile compounds of aromatic rice (IAC 500) aiming at identifying those responsible for the aroma and flavor of the cooked rice. The description of the aromatic notes of the IAC 500 rice was carried out by a trained and selected sensory panel, followed by olfactometry (OSME) and identification by GC-MS of the rice volatile compounds extracted by SPME. A total of 80 volatiles was sensorially perceived and/or detected in the chromatographic effluent, of which 65 were identified, 44 presented some odor, and 36 were odorless. Among the odorous compounds, 15 were not detected by GC-FID or GC-MS. This study confirmed the compound 2-acetyl-1-pyrroline as the impacting volatile compound to the aroma of aromatic rice since it presented a very low percentage of area in the chromatogram and a high odor intensity. Other 43 compounds presented odor in lower intensities, but also contributed to the overall aroma of IAC 500 rice. From the 11 aromatic notes mentioned by the trained panel (cooked vegetable/seed, corn, hominy, green, porridge, popcorn, fresh baked cake/bread, milk, caramel, tapioca flour and flower), eight were related to the volatile compounds responsible for their aroma.
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Affiliation(s)
- L G Dias
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - A Hacke
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | - S F Bergara
- Sensel Consulting and Training in Sensory Analysis, Campinas, Brazil
| | - O V Villela
- São Paulo Agribusiness Technology Agency, Vale do Paraiba Regional Pole, Pindamonhangaba, Brazil
| | - L R B Mariutti
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
| | - N Bragagnolo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil.
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10
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Jeesan SA, Seo HS. Color-Induced Aroma Illusion: Color Cues Can Modulate Consumer Perception, Acceptance, and Emotional Responses toward Cooked Rice. Foods 2020; 9:foods9121845. [PMID: 33322375 PMCID: PMC7764609 DOI: 10.3390/foods9121845] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 12/06/2020] [Accepted: 12/09/2020] [Indexed: 11/18/2022] Open
Abstract
Since rice is often cooked in many countries with different types of ingredients or seasonings, the surface colors of traditional rice meal items vary across cultural backgrounds. This study aimed to determine whether consumer perception, acceptance, willingness to eat, and emotional responses toward cooked rice samples could differ with their surface color cues. Milled rice was cooked with one of three food colorants: yellow, orange, and green, with milled (white) and un-milled (brown) rice cooked without colorants used as respective test and filler samples. Using a check-all-that-apply method, 98 rice consumers checked all aroma attributes they perceived by sniffing each of the four cooked-rice samples (white, yellow, orange, and green). They also rated the four samples with respect to attribute intensity, liking, emotional responses, and willingness to eat. The results showed that participants associated colored rice with specific ingredient-related aroma attributes (e.g., green color elicited sweet peas or spinach aromas). Color cues also affected ratings of attribute intensity, liking, willingness to eat, and emotional responses to cooked rice samples. In conclusion, this study provides empirical evidence that in the context of cooked rice consumption, color cues can elicit associated aromas and modulate consumer perception, acceptance, and evoked emotions to cooked rice.
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11
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Wei X, Sun Q, Methven L, Elmore JS. Comparison of the sensory properties of fragrant and non-fragrant rice (Oryza sativa), focusing on the role of the popcorn-like aroma compound 2-acetyl-1-pyrroline. Food Chem 2020; 339:128077. [PMID: 33152870 DOI: 10.1016/j.foodchem.2020.128077] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2020] [Revised: 09/09/2020] [Accepted: 09/10/2020] [Indexed: 11/25/2022]
Abstract
2-Acetyl-1-pyrroline (2-AP) has been widely reported as a key contributor to the popcorn-like aroma of fragrant rice (Oryza sativa). To gain a greater understanding of its contribution to the aroma in both fragrant and non-fragrant rice, sensory profiling was conducted with a trained panel to examine the sensory properties of six boiled rice samples, three fragrant and three non-fragrant varieties. The intensity of the popcorn note as an orthonasal odour, a retronasal flavour and as an after-effect was significantly higher in fragrant rice than in non-fragrant rice. However, panellists could not differentiate these popcorn attributes between the three different fragrant rice varieties. 2-AP was extracted from the boiled rice samples by headspace solid-phase microextraction and quantified by gas chromatography-mass spectrometry. 2-AP was below the limits of quantitation in non-fragrant varieties; however, gas chromatography-olfactometry of samples indicated the presence of 2-AP in both raw fragrant and non-fragrant rice varieties.
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Affiliation(s)
- Xuan Wei
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Qianting Sun
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
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12
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Maleki C, Oliver P, Lewin S, Liem G, Keast R. Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice. J Food Sci 2020; 85:1576-1585. [PMID: 32249929 DOI: 10.1111/1750-3841.15120] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Revised: 01/29/2020] [Accepted: 03/03/2020] [Indexed: 12/01/2022]
Abstract
The volume of water is a key variable affecting texture and flavor attributes of cooked rice with a significant influence on consumer preference. The aim of this study was to determine the attributes driving consumer preference for rice cooked with different water-to-rice ratios. Descriptive analysis (DA) methodology was employed to profile aromatic white Jasmine rice and a consumer study was run to determine preference for water-to-rice ratios. A DA panel (n = 12) evaluated ten aroma, four taste and flavor, three texture, and six appearance attributes for aromatic white Jasmine rice cooked with four water-to-rice ratios (1.125:1, 1.5:1, 1.875:1, and 2.25:1). Rice consumers (n = 117) evaluated preferences of the same aromatic white Jasmine rice cooked with the aforementioned water-to-rice ratios. DA results revealed floral aroma, firmness, chewiness, coarseness, stickiness/cohesiveness, and fluffiness were significantly influenced by an increasing water-to-rice ratio. There was no significant effect of water-to-rice ratios on consumer preferences (χ2 (3, 117) = 1.17; P = 0.76). Consumers were grouped into three clusters with similar preference patterns using agglomerative hierarchical clustering. External preference mapping techniques run on each consumer cluster determined the water-to-rice ratios 1.125:1 and 1.875:1 as having the largest appeal to heavy consumers of rice, split by preferences for fluffy or sticky cooked rice. The water-to-rice ratio 1.5:1 was not dominated by any single attribute or group of attributes, appealing to less frequent rice consumers. Therefore, the water-to-rice ratios 1.125:1, 1.5:1, and 1.875:1 should satisfy the broadest groups of Australian rice consumers. PRACTICAL APPLICATION: Rice, a high volume commodity can be cooked using a variety of methods and volumes of water. The findings of this research will help manufacturers market water-to-rice ratios, assisting consumers in identifying cooked rice for which they have a preference.
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Affiliation(s)
- Clinton Maleki
- CASS Food research Centre, Deakin University, 221 Burwood Highway, Burwood, VIC, Australia
| | - Penelope Oliver
- CASS and Bega Cheese, 1 Vegemite Way, Port Melbourne, VIC, Australia
| | - Simone Lewin
- CASS Food research Centre, Deakin University, 221 Burwood Highway, Burwood, VIC, Australia
| | - Gie Liem
- CASS Food research Centre, Deakin University, 221 Burwood Highway, Burwood, VIC, Australia
| | - Russell Keast
- CASS Food research Centre, Deakin University, 221 Burwood Highway, Burwood, VIC, Australia
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13
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Hu X, Lu L, Guo Z, Zhu Z. Volatile compounds, affecting factors and evaluation methods for rice aroma: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Adawiyah DR, Azis MA, Ramadhani AS, Chueamchaitrakun P. PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY). JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2019. [DOI: 10.6066/jtip.2019.30.2.161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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15
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Butardo VM, Sreenivasulu N, Juliano BO. Improving Rice Grain Quality: State-of-the-Art and Future Prospects. Methods Mol Biol 2019; 1892:19-55. [PMID: 30397798 DOI: 10.1007/978-1-4939-8914-0_2] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Rice grain quality encompasses complex interrelated traits that cover biochemical composition, cooking, eating, nutritional, and sensory properties. Because rice endosperm is composed mainly of starch, rice grain quality is traditionally defined by characterizing starch structure and composition, which is then subsequently correlated with functional properties of the grain. The current proxy tests routinely used to describe rice grain quality preferences are rather limited to the estimation of apparent amylose content, gelatinization temperature, and gel consistency. Additional tests that characterize starch property, viscoelasticity, grain texture, and aroma are also employed in more advanced laboratories. However, these tests are not routinely applied in breeding programs to distinguish cooking quality classes to reflect evolving consumer preference and market demand. As consumer preferences in Asia and all over the world are diverse due to varied demographics and culture, defining uniform attributes to capture regional grain quality preferences becomes more challenging. Hence, novel and innovative proxy tests are needed to characterize rice grain quality to meet the demand for consumer preferences of commercially-released cultivars. In this chapter, the current methods employed in rice grain quality monitoring are succinctly reviewed. Future prospects for improvement are identified, introducing cutting edge technologies that can facilitate high-throughput screening of rice diversity panels and breeding lines. Aside from addressing the requirements for quality improvement in the traditional inbred rice breeding programs, we also tackled the need to enhance grain quality in the hybrid rice sector.
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Affiliation(s)
- Vito M Butardo
- Faculty of Science, Engineering and Technology, Swinburne University of Technology, Hawthorn, VIC, Australia
| | - Nese Sreenivasulu
- International Rice Research Institute, Los Baños, Laguna, Philippines.
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16
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Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice 'Cheonjihyang-1-se '. Food Sci Biotechnol 2018; 27:383-392. [PMID: 30263761 DOI: 10.1007/s10068-017-0259-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 10/27/2017] [Accepted: 11/10/2017] [Indexed: 12/11/2022] Open
Abstract
To understand effects of milling, scented rice 'Cheonjihyang-1-se' was milled from 10 to 140 s and changes in volatiles, phytonutrients, and fatty acids were evaluated. Among 43 identified odor-active compounds, four volatiles, including hexan-3-one, exhibited decreases of up to 78%, while four others including (E)-non-2-enal, increased following milling. Levels of 2-acetyl-1-pyrroline, the most distinctive popcorn-flavoring compound in scented rice, were not affected by the degree of milling (DM). Partial least squares discriminant analyses of volatiles were able to differentiate white rice according to the DM. Benzene and 2-pentylfuran showed the highest variable importance in projection scores, which could be applied in estimating the DM of rice. Milling significantly decreased tocopherols, tocotrienols, squalene, phytosterols contents and oleic acid composition, while palmitic acid composition was increased. These results suggest milling-dependent variations in phytonutrient levels and lipid composition, as well as changes in aroma and subsequent market quality, in 'Cheonjihyang-1-se' rice.
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17
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Irie K, Maeda T, Kazami Y, Yoshida M, Hayakawa F. Establishment of a sensory lexicon for dried long pasta. J SENS STUD 2018. [DOI: 10.1111/joss.12438] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kentaro Irie
- Nisshin Seifun Group Inc.; Fujimino Saitama Japan
- Nippon Veterinary and Life Science University; Musashino Tokyo Japan
| | | | - Yukari Kazami
- Food Research Institute, National Agriculture and Research Organization; Tsukuba Ibaraki Japan
| | - Mitsuru Yoshida
- Nippon Veterinary and Life Science University; Musashino Tokyo Japan
| | - Fumiyo Hayakawa
- Food Research Institute, National Agriculture and Research Organization; Tsukuba Ibaraki Japan
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18
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Jarma Arroyo SE, Seo H. Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale. J SENS STUD 2017. [DOI: 10.1111/joss.12295] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Han‐Seok Seo
- Department of Food ScienceUniversity of ArkansasFayetteville Arkansas
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Wei X, Handoko DD, Pather L, Methven L, Elmore JS. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chem 2017; 232:531-544. [PMID: 28490108 DOI: 10.1016/j.foodchem.2017.04.005] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2017] [Revised: 03/31/2017] [Accepted: 04/03/2017] [Indexed: 10/19/2022]
Abstract
The popcorn-like aroma compound 2-acetyl-1-pyrroline (2-AP) is a key contributor to the desirable aroma of fragrant rice and is also important in the aroma of other foods, such as pandan leaf, popcorn and Mediterranean sausage. It can be formed enzymatically in the rice grain as it grows and is also formed, as part of the Maillard reaction, when rice is heated. This review examines the formation of 2-AP in rice and other foods, particularly its formation during cooking, focusing on the importance of the Maillard reaction between reducing sugar breakdown products and 1-pyrroline derived from the amino acids proline and ornithine. The synthesis of 2-AP is discussed alongside the attempts that have been made to stabilise this relatively unstable compound. The analysis of 2-AP by instrumental techniques, particularly gas chromatography-mass spectrometry and gas chromatography-olfactometry, alongside the use of sensory studies, is also discussed.
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Affiliation(s)
- Xuan Wei
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Dody D Handoko
- Indonesian Centre for Rice Research, Cikampek, Sukamandi, Subang 41256, West Java, Indonesia
| | - Leela Pather
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK
| | - J Stephen Elmore
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AP, UK.
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20
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Wu G, Ross CF, Morris CF, Murphy KM. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties. J Food Sci 2017; 82:993-1005. [DOI: 10.1111/1750-3841.13677] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2016] [Revised: 01/16/2017] [Accepted: 02/02/2017] [Indexed: 11/28/2022]
Affiliation(s)
- Geyang Wu
- School of Food Science Washington State Univ. Pullman WA 99164 U.S.A
| | - Carolyn F. Ross
- School of Food Science Washington State Univ. Pullman WA 99164 U.S.A
| | - Craig F. Morris
- USDA‐ARS Western Wheat Quality Laboratory, E‐202 Food Quality Building Washington State Univ. Pullman WA 99164 U.S.A
| | - Kevin M. Murphy
- Dept. of Crop and Soil Sciences Washington State Univ. Pullman WA 99164 U.S.A
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21
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Anacleto R, Cuevas RP, Jimenez R, Llorente C, Nissila E, Henry R, Sreenivasulu N. Prospects of breeding high-quality rice using post-genomic tools. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:1449-66. [PMID: 25993897 DOI: 10.1007/s00122-015-2537-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Accepted: 05/08/2015] [Indexed: 05/15/2023]
Abstract
The holistic understanding derived from integrating grain quality and sensory research outcomes in breeding high-quality rice in the light of post-genomics resources has been synthesized. Acceptance of new rice genotypes by producers and consumers hinges not only on their potential for higher yield but recent emphasis has also been on premium-value genotypes that have the ability to satisfy consumer preferences for grain quality. This review article provides insights into how to link grain quality attributes and sensory perception to support breeding superior rice varieties. Recent advances in quality profiling and omics technologies have provided efficient approaches to identify the key genes and biochemical markers involved in rice quality traits. Emphasis has been given to the upcoming area of holistic understanding of grain quality and attributes derived from sensory evaluation to leverage integrative gene discovery strategies that enable breeding programs to efficiently tap the huge genetic diversity in rice for novel genes that enhance rice food quality.
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Affiliation(s)
- Roslen Anacleto
- International Rice Research Institute, DAPO Box 7777, Metro Manila, 1301, Philippines,
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22
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Cho S, Yoon SH, Min J, Lee S, Tokar T, Lee SO, Seo HS. Sensory Characteristics of S
eolgitteok
(Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar. J SENS STUD 2014. [DOI: 10.1111/joss.12118] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sungeun Cho
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Suk Hoo Yoon
- Korea Food Research Institute; 1201-62 Anyangpangyo-ro, Bundang-gu Seongnam-si Gyeonggi-do 463746 Korea
- Department of Food Science and Biotechnology; College of Food Science; Woosuk University; Wanju Jeonbuk 565701 Korea
| | - Jieun Min
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Suji Lee
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Tonya Tokar
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Sun-Ok Lee
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
| | - Han-Seok Seo
- Department of Food Science; University of Arkansas; 2650 North Young Avenue Fayetteville AR 72704
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Mahattanatawee K, Rouseff RL. Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD. Food Chem 2014; 154:1-6. [DOI: 10.1016/j.foodchem.2013.12.105] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2013] [Revised: 12/21/2013] [Accepted: 12/30/2013] [Indexed: 10/25/2022]
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Cho S, Nuijten E, Shewfelt RL, Kays SJ. Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:727-735. [PMID: 23907855 DOI: 10.1002/jsfa.6329] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/16/2013] [Revised: 07/23/2013] [Accepted: 07/30/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND To increase rice production in Africa, considerable research has focused on creating interspecific hybrids between African (Oryza glaberrima Steud.) and Asian (O. sativa L.) rice in an attempt to obtain the positive attributes of each in new cultivars. Since flavor is a key criterion in consumer acceptance of rice, as an initial inquiry we characterized and compared the aroma chemistry of selected cultivars of African O. sativa ssp. japonica, O. sativa ssp. indica, O. glaberrima, and their interspecific hybrids grown in West Africa, using gas chromatography-mass spectrometry, gas chromatography-olfactometry and descriptive sensory analysis. RESULTS Of 41 volatiles identified across seven representative rice cultivars grown in West Africa, 3,5,5-trimethyl-2-cyclopenten-1-one, styrene, eucalyptol, linalool, myrtenal and L-α-terpineol had not been previously reported in rice. Thirty-three odor-active compounds were characterized. 4-Ethylphenol and (E,E)-2,4-heptadienal were unique to O. glaberrima, and pyridine, eucalyptol and myrtenal were described only in an interspecific hybrid. Descriptive sensory analysis indicated 'cooked grain', 'barny' and 'earthy' attributes were statistically different among the cultivars. CONCLUSION The aroma chemistry data suggest that it should be possible to separate African cultivars into distinct flavor types thereby facilitating selection of new cultivars with superior flavor in African rice breeding programs.
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Affiliation(s)
- Sungeun Cho
- Department of Horticulture, 1111 Plant Sciences Bldg., University of Georgia, Athens, GA, 30602, USA
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25
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Calingacion M, Laborte A, Nelson A, Resurreccion A, Concepcion JC, Daygon VD, Mumm R, Reinke R, Dipti S, Bassinello PZ, Manful J, Sophany S, Lara KC, Bao J, Xie L, Loaiza K, El-hissewy A, Gayin J, Sharma N, Rajeswari S, Manonmani S, Rani NS, Kota S, Indrasari SD, Habibi F, Hosseini M, Tavasoli F, Suzuki K, Umemoto T, Boualaphanh C, Lee HH, Hung YP, Ramli A, Aung PP, Ahmad R, Wattoo JI, Bandonill E, Romero M, Brites CM, Hafeel R, Lur HS, Cheaupun K, Jongdee S, Blanco P, Bryant R, Thi Lang N, Hall RD, Fitzgerald M. Diversity of global rice markets and the science required for consumer-targeted rice breeding. PLoS One 2014; 9:e85106. [PMID: 24454799 PMCID: PMC3893639 DOI: 10.1371/journal.pone.0085106] [Citation(s) in RCA: 126] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2013] [Accepted: 11/22/2013] [Indexed: 11/21/2022] Open
Abstract
With the ever-increasing global demand for high quality rice in both local production regions and with Western consumers, we have a strong desire to understand better the importance of the different traits that make up the quality of the rice grain and obtain a full picture of rice quality demographics. Rice is by no means a 'one size fits all' crop. Regional preferences are not only striking, they drive the market and hence are of major economic importance in any rice breeding / improvement strategy. In this analysis, we have engaged local experts across the world to perform a full assessment of all the major rice quality trait characteristics and importantly, to determine how these are combined in the most preferred varieties for each of their regions. Physical as well as biochemical characteristics have been monitored and this has resulted in the identification of no less than 18 quality trait combinations. This complexity immediately reveals the extent of the specificity of consumer preference. Nevertheless, further assessment of these combinations at the variety level reveals that several groups still comprise varieties which consumers can readily identify as being different. This emphasises the shortcomings in the current tools we have available to assess rice quality and raises the issue of how we might correct for this in the future. Only with additional tools and research will we be able to define directed strategies for rice breeding which are able to combine important agronomic features with the demands of local consumers for specific quality attributes and hence, design new, improved crop varieties which will be awarded success in the global market.
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Affiliation(s)
- Mariafe Calingacion
- International Rice Research Institute, Los Baños, Laguna, Philippines
- Laboratory of Plant Physiology, Wageningen University, Wageningen, The Netherlands
- International Network for Quality Rice
| | - Alice Laborte
- International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Andrew Nelson
- International Rice Research Institute, Los Baños, Laguna, Philippines
| | - Adoracion Resurreccion
- International Rice Research Institute, Los Baños, Laguna, Philippines
- International Network for Quality Rice
| | | | - Venea Dara Daygon
- International Rice Research Institute, Los Baños, Laguna, Philippines
- International Network for Quality Rice
| | - Roland Mumm
- Plant Research International, Wageningen, The Netherlands
- Centre for BioSystems Genomics, Wageningen, The Netherlands
| | - Russell Reinke
- International Network for Quality Rice
- Yanco Agricultural Institute, NSW Department of Industry and Investment, PMB, Yanco, New South Wales, Australia
| | - Sharifa Dipti
- International Network for Quality Rice
- Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur, Bangladesh
| | | | - John Manful
- International Network for Quality Rice
- Africa Rice Center (AfricaRice), Cotonou, Republic of Benin
| | - Sakhan Sophany
- International Network for Quality Rice
- Cambodian Agricultural Research and Development Institute, Phnom Penh, Cambodia
| | - Karla Cordero Lara
- International Network for Quality Rice
- Mejoramiento Genetico de Arroz INIA CRI Quilamapu, Vicente Mendez, Chile
| | - Jinsong Bao
- International Network for Quality Rice
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hua Jiachi Campus, Hangzhou, China
| | - Lihong Xie
- International Network for Quality Rice
- China National Rice Research Institute, Hangzhou, China
| | - Katerine Loaiza
- International Network for Quality Rice
- Laboratorio de Calidad FLAR-CIAT, CIAT, Cali-Palmira, Colombia
| | - Ahmad El-hissewy
- International Network for Quality Rice
- Rice Research Section, Field Crops Research Institute, A.R.C., Rice Research & Training Center, Sakha, Kafr El-Shiekh, Egypt
| | - Joseph Gayin
- International Network for Quality Rice
- CSIR-Food Research Institute, Accra, Ghana
| | - Neerja Sharma
- International Network for Quality Rice
- Rice Section, Department of Plant Breeding and Genetics, Punjab Agricultural University Ludhiana, Ludhiana, India
| | - Sivakami Rajeswari
- International Network for Quality Rice
- Department of Rice, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University Coimbatore, Tamil Nadu, India
| | - Swaminathan Manonmani
- International Network for Quality Rice
- Department of Rice, Centre for Plant Breeding and Genetics, Tamil Nadu Agricultural University Coimbatore, Tamil Nadu, India
| | - N. Shobha Rani
- International Network for Quality Rice
- Crop Improvement Section, Directorate of Rice Research, Rajendra Nagar, Hyderabad, AP, India
| | - Suneetha Kota
- International Network for Quality Rice
- Crop Improvement Section, Directorate of Rice Research, Rajendra Nagar, Hyderabad, AP, India
| | - Siti Dewi Indrasari
- International Network for Quality Rice
- Indonesian Center for Rice Research (ICRR) BB Padi, Sukamandi, Subang Jawa Barat, Indonesia
| | - Fatemeh Habibi
- International Network for Quality Rice
- Rice Research Institute of Iran (RRII), Rasht, I.R. Iran
| | - Maryam Hosseini
- International Network for Quality Rice
- Rice Research Institute of Iran (RRII), Rasht, I.R. Iran
| | - Fatemeh Tavasoli
- International Network for Quality Rice
- Rice Research Institute of Iran (RRII), Rasht, I.R. Iran
| | - Keitaro Suzuki
- International Network for Quality Rice
- NARO Institute of Crop Science, 2-1-18 Kannondai, Tsukuba, Ibaraki, Japan
| | - Takayuki Umemoto
- International Network for Quality Rice
- NARO Hokkaido Agricultural Research Centre, Toyohira, Sapporo, Hokkaido, Japan
| | - Chanthkone Boualaphanh
- International Network for Quality Rice
- Rice and Cash Crop Research Institute, NAFRI, Vientiane, Lao PDR
| | - Huei Hong Lee
- International Network for Quality Rice
- Faculty of Agriculture and Food Science, Universiti Putra Malaysia, Bintulu Sarawak, Malaysia
| | - Yiu Pang Hung
- Faculty of Agriculture and Food Science, Universiti Putra Malaysia, Bintulu Sarawak, Malaysia
| | - Asfaliza Ramli
- International Network for Quality Rice
- Pusat Penyelidikan Padi dan Tanaman Industri, MARDI Seberang Perai Beg Berkunci, Seberang Perai Pulau Penang, Malaysia
| | - Pa Pa Aung
- International Network for Quality Rice
- Plant Biotechnology Center, Myanmar Agriculture Service, Ministry of Agriculture and Irrigation, Yangon, Myanmar
| | - Rauf Ahmad
- International Network for Quality Rice
- Rice Programme, National Agricultural Research Centre, Islamabad, Pakistan
| | - Javed Iqbal Wattoo
- International Network for Quality Rice
- National Institute for Biotechnology and Genetic Engineering, Faislabad, Pakistan
| | - Evelyn Bandonill
- International Network for Quality Rice
- Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Muñoz, Nueva Ecija, Philippines
| | - Marissa Romero
- International Network for Quality Rice
- Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Muñoz, Nueva Ecija, Philippines
| | - Carla Moita Brites
- International Network for Quality Rice
- Instituto Nacional de Investigacao Agraria e Veterinaria, Quinta do Marques, Oeiras, Portugal
| | - Roshni Hafeel
- International Network for Quality Rice
- Rice Research Station, Department of Agriculture, Ambalantota, Sri Lanka
| | - Huu-Sheng Lur
- International Network for Quality Rice
- Department of Agronomy, National Taiwan University, Taiwan
| | - Kunya Cheaupun
- International Network for Quality Rice
- Pathumthani Rice Research Centre, Bureau of Rice Research and Development, Thailand
| | - Supanee Jongdee
- International Network for Quality Rice
- Khon Kaen Rice Research Center, Khon Kaen, Thailand
| | - Pedro Blanco
- International Network for Quality Rice
- Rice Research Program, National Agricultural Research Institute, INIA Treinta y Tres, Treinta y Tres, CP, Uruguay
| | - Rolfe Bryant
- International Network for Quality Rice
- USDA-ARS, Dale Bumpers National Rice Research Center, Stuttgart, Arkansas, United States of America
| | - Nguyen Thi Lang
- International Network for Quality Rice
- Genetic & Plant Breeding Division, Cuulong Delta Rice Research Inst., Can Tho, Viet Nam
| | - Robert D. Hall
- International Network for Quality Rice
- Plant Research International, Wageningen, The Netherlands
- Centre for BioSystems Genomics, Wageningen, The Netherlands
| | - Melissa Fitzgerald
- International Rice Research Institute, Los Baños, Laguna, Philippines
- International Network for Quality Rice
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Affiliation(s)
| | - Gail V. Civille
- Sensory Spectrum, Inc.; 554 Central Ave New Providence NJ 07974
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Miller AE, Chambers DH. Descriptive analysis of flavor characteristics for black walnut cultivars. J Food Sci 2013; 78:S887-93. [PMID: 23627833 DOI: 10.1111/1750-3841.12127] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Accepted: 02/21/2013] [Indexed: 11/30/2022]
Abstract
Seven black walnut cultivars, Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy, were evaluated by descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor attributes. Results showed that the 7 samples differed significantly (P ≤ 0.05) on 13 of the attributes. For the majority of the attributes, only Emma K differed from the rest of the cultivars by being characterized with lower scores for black walnut ID, overall nutty, nutty-grain-like, nutty-buttery, floral/fruity, oily, and overall sweet. That sample also was higher in acrid, burnt, fruity-dark, musty/earthy, rancid, and bitter attributes. The remaining 6 cultivars showed few differences in individual attribute ratings, but did show some differences when mapped using multivariate techniques. Future studies should include descriptive analysis of other black walnut varieties, both wild and commercial, that could be grown and harvested for production.
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Affiliation(s)
- Ashley E Miller
- Sensory Analysis Center, Kansas State Univ., Manhattan, KS 66506, USA
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Bett-Garber KL, Lea JM, Watson MA, Champagne ET. Influence of Cooking Formulation on Flavor and Hydrophilic Oxygen Radical Absorption Capacity Values of Whole Grain Colored Rice. Cereal Chem 2013. [DOI: 10.1094/cchem-01-12-0004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Karen L. Bett-Garber
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
- Corresponding author. Phone: (504) 286-4459. Fax: (504) 286-4419. E-mail:
| | - Jeanne M. Lea
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
| | - Michael A. Watson
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
| | - Elaine T. Champagne
- U.S. Department of Agriculture (USDA), Agricultural Research Service, 1100 Robert E. Lee Blvd., New Orleans, LA 70124. Mention of trade names or commercial products in this article is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the USDA. USDA is an equal opportunity provider and employer
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Györey A, Gere A, Kókai Z, Molnár P, Sipos L. Effect of sample presentation protocols on the performance of a margarine expert panel. ACTA ALIMENTARIA 2012. [DOI: 10.1556/aalim.41.2012.suppl.6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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BETT-GARBER K, LEA J, CHAMPAGNE E, MCCLUNG A. WHOLE-GRAIN RICE FLAVOR ASSOCIATED WITH ASSORTED BRAN COLORS. J SENS STUD 2012. [DOI: 10.1111/j.1745-459x.2011.00368.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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