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Yamashita K, Kato N, Sakakibara K, Seguchi A, Kobayashi A, Miyagawa S, Uchimura T. Characterization of Cooked Nonglutinous Rice Cultivars Based on Flavor Volatiles and Their Change during Storage. ACS OMEGA 2023; 8:14823-14829. [PMID: 37125109 PMCID: PMC10134245 DOI: 10.1021/acsomega.3c01276] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Accepted: 04/04/2023] [Indexed: 05/03/2023]
Abstract
Characterizing fleshly cooked rice cultivars according to the volatile aroma compounds helps consumers select a favorite and is useful for the development of new cultivars that will have a pleasant aroma. In the present study, six Japanese nonglutinous cultivars, which were freshly harvested in 2021, were characterized based on their flavor volatiles after being freshly cooked. In order to extract the volatile compounds just after cooking, the vaporized compounds were extracted for 5 min using a solid-phase microextraction (SPME) fiber and were measured via gas chromatography/mass spectrometry (GC/MS). Multiple comparison tests statistically detected four volatile aroma compounds: 2-pentylfuran, nonanal, 4-vinylphenol, and indole. From among the six rice cultivars tested, the proportions of the latter two compounds showed significant differences, and in principal component analysis of cooked rice, these two best characterized freshly harvested and freshly cooked Japanese nonglutinous rice cultivars; indole was indicative of Nipponbare, and 4-vinylphenol was indicative of Koshihikari and Ichihomare. In the present study, changes in the volatile aroma compounds of the freshly cooked rice cultivars were found to slightly differentiate according to storage times: 2-pentylfuran tended to increase, nonanal first increased and then decreased, and 4-vinylphenol and indole either remained almost unchanged or were only slightly decreased during storage. Therefore, establishing the differences in rice cultivar types revealed that the characteristics of the flavor volatiles of freshly cooked rice after long-term storage significantly depend on how the rice cultivar is stored.
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Affiliation(s)
- Keishi Yamashita
- Department
of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
| | - Nanako Kato
- Department
of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
| | - Kento Sakakibara
- Department
of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
| | - Aki Seguchi
- Department
of Materials Science and Biotechnology, School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
| | - Asako Kobayashi
- Fukui
Agricultural Experiment Station, 52-21 Ryomachi, Fukui 918-8215, Japan
| | - Shinobu Miyagawa
- Department
of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
| | - Tomohiro Uchimura
- Department
of Materials Science and Engineering, Graduate School of Engineering, University of Fukui, 3-9-1 Bunkyo, Fukui 910-8507, Japan
- . Phone: +81-776-27-8610
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