1
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Zeng Y, Nong B, Xia X, Zhang Z, Wang Y, Xu Y, Feng R, Guo H, Liang Y, Chen C, Liang S, Jiang X, Yang X, Li D. Metabolome and Transcriptome Unveil the Correlated Metabolites and Transcripts with 2-acetyl-1-pyrroline in Fragrant Rice. Int J Mol Sci 2024; 25:8207. [PMID: 39125774 PMCID: PMC11311731 DOI: 10.3390/ijms25158207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/17/2024] [Accepted: 07/21/2024] [Indexed: 08/12/2024] Open
Abstract
Fragrance is a valuable trait in rice varieties, with its aroma significantly influencing consumer preference. In this study, we conducted comprehensive metabolome and transcriptome analyses to elucidate the genetic and biochemical basis of fragrance in the Shangsixiangnuo (SSXN) variety, a fragrant indica rice cultivated in Guangxi, China. Through sensory evaluation and genetic analysis, we confirmed SSXN as strongly fragrant, with an 806 bp deletion in the BADH2 gene associated with fragrance production. In the metabolome analysis, a total of 238, 233, 105 and 60 metabolic compounds exhibited significant changes at the seedling (S), reproductive (R), filling (F), and maturation (M) stages, respectively. We identified four compounds that exhibited significant changes in SSXN across all four development stages. Our analyses revealed a significant upregulation of 2-acetyl-1-pyrroline (2AP), the well-studied aromatic compound, in SSXN compared to the non-fragrant variety. Additionally, correlation analysis identified several metabolites strongly associated with 2AP, including ethanone, 1-(1H-pyrrol-2-yl)-, 1H-pyrrole, and pyrrole. Furthermore, Weighted Gene Co-expression Network Analysis (WGCNA) analysis highlighted the magenta and yellow modules as particularly enriched in aroma-related metabolites, providing insights into the complex aromatic compounds underlying the fragrance of rice. In the transcriptome analysis, a total of 5582, 5506, 4965, and 4599 differential expressed genes (DEGs) were identified across the four developmental stages, with a notable enrichment of the common pathway amino sugar and nucleotide sugar metabolism in all stages. In our correlation analysis between metabolome and transcriptome data, the top three connected metabolites, phenol-, 3-amino-, and 2AP, along with ethanone, 1-(1H-pyrrol-2-yl)-, exhibited strong associations with transcripts, highlighting their potential roles in fragrance biosynthesis. Additionally, the downregulated expression of the P4H4 gene, encoding a procollagen-proline dioxygenase that specifically targets proline, in SSXN suggests its involvement in proline metabolism and potentially in aroma formation pathways. Overall, our study provides comprehensive insights into the genetic and biochemical mechanisms underlying fragrance production in rice, laying the foundation for further research aimed at enhancing fragrance quality in rice breeding programs.
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Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | - Xinghai Yang
- Key Laboratory of Rice Genetics and Breeding, Rice Research Institute, Guangxi Academy of Agricultural Science, Nanning 530007, China; (Y.Z.); (B.N.); (X.X.); (Z.Z.); (Y.W.); (Y.X.); (R.F.); (H.G.); (Y.L.); (C.C.); (S.L.); (X.J.)
| | - Danting Li
- Key Laboratory of Rice Genetics and Breeding, Rice Research Institute, Guangxi Academy of Agricultural Science, Nanning 530007, China; (Y.Z.); (B.N.); (X.X.); (Z.Z.); (Y.W.); (Y.X.); (R.F.); (H.G.); (Y.L.); (C.C.); (S.L.); (X.J.)
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Li S, Li H, Lu L, Shao G, Guo Z, He Y, Wang Y, Yang X, Chen M, Hu X. Analysis of rice characteristic volatiles and their influence on rice aroma. Curr Res Food Sci 2024; 9:100794. [PMID: 39021608 PMCID: PMC466974 DOI: 10.1016/j.crfs.2024.100794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 06/14/2024] [Accepted: 06/16/2024] [Indexed: 07/20/2024] Open
Abstract
Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation.
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Affiliation(s)
- Shuimei Li
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Hongyan Li
- Guizhou Lianda Testing Technology Co., Ltd. Guiyang 550025, Guizhou, China
| | - Lin Lu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Gaoneng Shao
- State Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Zhenling Guo
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Yuntao He
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Yong Wang
- Zhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, China
| | - Xiaohui Yang
- Zhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, China
| | - Mingxue Chen
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China
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3
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Ma C, Nie H, Liu LX, Wang FR, Chen Y, Zhang W, Liu YG. Gas chromatography-ion mobility spectrometry (GC-IMS) technique and its recent applications in grain research. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38817147 DOI: 10.1002/jsfa.13622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 12/08/2023] [Accepted: 04/16/2024] [Indexed: 06/01/2024]
Abstract
Grains are the primary source of food for most people worldwide and constitute a major source of carbohydrates. Many novel technologies are being employed to ensure the safety and reliability of grain supply and production. Gas chromatography-ion mobility spectrometry (GC-IMS) can effectively separate and sensitively detect volatile organic compounds. It possesses advantages such as speed, convenience, high sensitivity, no pretreatment, and wide applicability. In recent years, many studies have shown that the application of GC-IMS technology for grain flavor analysis can play a crucial role in grains. This article elucidates the working principle of GC-IMS technology, reviews the application of GC-IMS in grains in the past 5 years. GC-IMS technology is mainly applied in four aspects in grains. In grain classification, it distinguishes varieties, quality, origin, production year, and processing methods based on the trace differences in volatile organic compounds, thereby fulfilling various grain classification requirements such as origin tracing, geographical indication product recognition, variety identification, production year identification, and detection of counterfeit and inferior grain samples. In optimizing the processing technology of grains and their products, it can improve food flavor, reduce undesirable flavors, and identify better processing parameters. In grain storage, it can determine the storage time, detect spoilage phenomena such as mold and discoloration during storage, eliminate pests affecting storage, and predict the vitality of seeds after storage. In aroma evaluation of grains and their processed products, it can assess the impact of new raw materials, new technologies, fermentation processes, and even oral processing on the quality of grain products. This article also summarizes the characteristics of GC-IMS technology, compiles typical grain flavor compounds, and provides prospects for the future application of GC-IMS. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chao Ma
- College of Life Sciences, Linyi University, Linyi, China
- Center for International Education, Philippine Christian University, Manila, Philippines
| | - Honglei Nie
- Linyi Inspection and Testing Center, Linyi, China
| | - Ling-Xiao Liu
- College of Life Sciences, Linyi University, Linyi, China
- Linyi Academy of Agricultural Sciences, Linyi, China
| | - Fu-Rong Wang
- No 1 Middle School of Linyi Shandong, Linyi, China
| | - Yingjie Chen
- Linyi Inspection and Testing Center, Linyi, China
| | - Wenmeng Zhang
- Linyi Vocational University of Science and Technology, Linyi, China
| | - Yun-Guo Liu
- College of Life Sciences, Linyi University, Linyi, China
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4
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Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Review of technology advances to assess rice quality traits and consumer perception. Food Res Int 2023; 172:113105. [PMID: 37689840 DOI: 10.1016/j.foodres.2023.113105] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 06/02/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
The increase in rice consumption and demand for high-quality rice is impacted by the growth of socioeconomic status in developing countries and consumer awareness of the health benefits of rice consumption. The latter aspects drive the need for rapid, low-cost, and reliable quality assessment methods to produce high-quality rice according to consumer preference. This is important to ensure the sustainability of the rice value chain and, therefore, accelerate the rice industry toward digital agriculture. This review article focuses on the measurements of the physicochemical and sensory quality of rice, including new and emerging technology advances, particularly in the development of low-cost, non-destructive, and rapid digital sensing techniques to assess rice quality traits and consumer perceptions. In addition, the prospects for potential applications of emerging technologies (i.e., sensors, computer vision, machine learning, and artificial intelligence) to assess rice quality and consumer preferences are discussed. The integration of these technologies shows promising potential in the forthcoming to be adopted by the rice industry to assess rice quality traits and consumer preferences at a lower cost, shorter time, and more objectively compared to the traditional approaches.
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Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Department of Agrotechnology, Faculty of Mechanical Engineering and Technology, Universiti Malaysia Perlis, 02600 Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group, School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, University of Melbourne, Parkville, VIC 3010, Australia; Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey, N.L., México 64849, Mexico.
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5
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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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6
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Zhao L, Liu J, Wang J, Duan X, Hui S. Key secondary metabolite markers for Wuchang Daohuaxiang rice discrimination in China. Food Res Int 2023; 169:112943. [PMID: 37254367 DOI: 10.1016/j.foodres.2023.112943] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 04/27/2023] [Accepted: 05/02/2023] [Indexed: 06/01/2023]
Abstract
This study aimed to comprehensively elucidate the vital secondary metabolites of Wuchang Daohuaxiang (DHX) rice through widely targeted metabolomics analysis. Among the secondary metabolites detected, a total of 30 differential ones were screened out and categorized into 4 different classes, including 6 alkaloids (20%), 15 flavonoids (50%), 6 phenolic acids (20%), and 3 terpenoids (10%) between DHX and control groups. Of these, compounds as zarzissine, fagomine, arbutin, p-Hydroxypheny-β-D-allopyranoside, pimaric acid, kaurenoic acid, and isopimaric acid were more abundant in DHX than control group, with the possibility in serve as key secondary metabolites of DHX rice. Furthermore, arbutin, trigonelline and 6'-O-Feruloyl-D-sucrose were optimized as potential biomarkers for DHX rice discrimination. This study would supply data support for DHX rice authenticity and quality improvement.
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Affiliation(s)
- Luyao Zhao
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China.
| | - Jianlei Liu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China
| | - Jishi Wang
- Key Laboratory for Environmental Factors Control of Agro-product Quality Safety, Ministry of Agriculture, Agro-Environmental Protection Institute, Ministry of Agriculture and Rural Affairs, Tianjin 300191, PR China
| | - Xiaoliang Duan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China.
| | - Sun Hui
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, PR China.
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7
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Wei R, Qian L, Kayama K, Wu F, Su Z, Liu X. Cake of Japonica, Indica and glutinous rice: Effect of matcha powder on the volatile profiles, nutritional properties and optimal production parameters. Food Chem X 2023; 18:100657. [PMID: 37025417 PMCID: PMC10070511 DOI: 10.1016/j.fochx.2023.100657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 11/12/2022] [Accepted: 03/18/2023] [Indexed: 03/30/2023] Open
Abstract
Matcha addition decreased the relative crystallinity and provided with a refreshing flavor for all types of rice cakes. Matcha also significantly enhanced the phenolic content and the oxidant defense of cakes. Compared with the other two types of rice cakes, the one made of glutinous rice are with the lowest starch digestibility. Adding matcha to rice cakes inhibited the in vitro starch digestion, and a significant decrease in the expected glycemic index (eGI) and an increase in resistant starch (RS) were observed. Besides, according to the results of sensory evaluation, an optimized formulation of matcha rice cake was expected to contain 1.6% matcha, 82% water and steamed for 39 min. These findings suggest that matcha could be a favorable food additive to improve both the flavour and nutritional value of steamed rice cake.
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8
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CHEN T, ZHOU C, LI H, CHEN B, WANG Y, CHENG Q, MENG L. Prediction of fatty acids in rice storage based on odor characteristics by gas chromatography-ion mobility spectrometry. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.99822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tong CHEN
- Guangxi University of Science and Technology, China
| | | | - Haiyu LI
- Guangxi University of Science and Technology, China
| | | | | | | | - Luli MENG
- Guangxi University of Science and Technology, China
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9
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Untargeted Metabolite Profiling of Specialty Rice Grains Using Gas Chromatography Mass Spectrometry. Int J Anal Chem 2022; 2022:2558072. [PMID: 36245783 PMCID: PMC9553558 DOI: 10.1155/2022/2558072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 08/17/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
With-ever increasing demand food grains for the increasing population, it has also increased the importance of quality rice with nutritional and therapeutic properties. The quality of rice includes nutritional value, therapeutic properties, and further generation of aroma. Initial studies on sensory analysis using potassium hydroxide (1.7% KOH) identified the presence of a distinct aroma of the traditional rice cultivar Chakhao Amubi in comparison with other aromatic rice varieties were conducted. The metabolomic profiling of aromatic rice grains Chakhao Amubi, Pusa Basmati 1, and nonaromatic rice, Improved White Ponni was attempted to use gas chromatography-mass spectrometry (GC-MS). A total of fifty volatile aromatic compounds, including aromatic hydrocarbons, alkanes, alkenes, ketones, and aromatic aldehydes, have been identified. Detected compounds include six crucial volatile i.e., pentanal, hexanal, 2-pentylfuran, pyridine, (Z)-7-Decenal, and Mesitylene for distinct flavor and presence of aroma in Chakhao Amubi. The findings showed a distinct difference in the metabolic profile of Chakhao Amubi compared to Pusa Basmati 1 and Improved White Ponni. Thus, this study paved the way for a new understanding of the aromatic aspects of traditional rice germplasm and its utilization in rice breeding programs to improve the aroma, therapeutic, and nutritional characteristics of rice.
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10
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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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11
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Gasiński A, Kawa-Rygielska J, Błażewicz J, Leszczyńska D. Malting procedure and its impact on the composition of volatiles and antioxidative potential of naked and covered oat varieties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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12
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Beaulieu J, Grimm C, Obando‐Ulloa J, McClung A. Volatiles recovered in novel, diverse and uncharacterized rice varieties. Cereal Chem 2022. [DOI: 10.1002/cche.10579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- J.C. Beaulieu
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Research Unit1100 Allen Toussaint BlvdNew OrleansLAUSA70124
| | - C.C. Grimm
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, Food Processing & Sensory Quality Research Unit1100 Allen Toussaint BlvdNew OrleansLAUSA70124
| | - J.M. Obando‐Ulloa
- Doctorate Program on Natural Science for the Development and Agronomy Engineering School. Technology Institute of Costa Rica (ITCR)San Carlos Technology Local Campus, Alajuela, CiudadQuesadaCosta Rica
| | - A.M. McClung
- United States Department of Agriculture, Agricultural Research Service, Dale Bumpers National Rice Research Center2890 Hwy 130 E.StuttgartAR72160
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13
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Volatile fingerprints and biomarkers of Chinese fragrant and non-fragrant japonica rice before and after cooking obtained by untargeted GC/MS-based metabolomics. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101764] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Zhou Y, Chen X, Zhu S, Sun M, Zhou X. Understanding the flavor signature of the rice grown in different regions of China via metabolite profiling. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3010-3020. [PMID: 34773405 DOI: 10.1002/jsfa.11641] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 10/25/2021] [Accepted: 11/13/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Rice is the staple food of most people in China. The fragrance of rice varies from region to region, and high-quality rice always has a pleasant aroma. To protect consumers from misleading information and fraud, and to serve the interests of high-quality rice producers, and to develop a rice regional protection system in China, the phenotype of rice grown in different Chinese regions needs to be known. Thus the flavor phenotype of the rice cultivated in China is studied. RESULTS The volatile organic compounds of rice samples in China have good classification potential and the 37 rice products investigated herein may be divided into three main categories: north-eastern rice, central and southern rice, and Shanghai rice. Orthogonal projection to latent structure-discriminant analysis (OPLS-DA) model exhibited a good discrimination for rice samples in China. Based on selected distinctive biomarker compounds, data-driven soft independent modeling of class analogy was successfully applied to identifying the origin of samples. Moreover, the differential volatile compounds identified in this study endow the rice samples with distinctive flavor characteristics. CONCLUSION The results of this study are valuable in understanding the difference of flavor characteristics of rice grown in different regions of China, and in the identification of geographical origins to develop China's geographic protection product industry. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Yiming Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Xiangyu Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Siyi Zhu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
- Shanghai Institute of Technology, University Think Tank of Shanghai Municipality, Institute of Beautiful China and Ecological Civilization, Shanghai, China
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15
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Aznan A, Gonzalez Viejo C, Pang A, Fuentes S. Rapid Assessment of Rice Quality Traits Using Low-Cost Digital Technologies. Foods 2022; 11:1181. [PMID: 35563907 PMCID: PMC9105373 DOI: 10.3390/foods11091181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 04/18/2022] [Accepted: 04/18/2022] [Indexed: 12/10/2022] Open
Abstract
Aroma and other physicochemical parameters are important attributes influencing consumer perception and acceptance of rice. However, current methods using multiple instruments and laboratory analysis make these assessments costly and time-consuming. Therefore, this study aimed to assess rice quality traits of 17 commercial rice types using a low-cost electronic nose and portable near-infrared spectrometer coupled with machine learning (ML). Specifically, artificial neural networks (ANN) were used to classify the type of rice and predict rice quality traits (aromas, color, texture, and pH of cooked rice) as targets. The ML models developed showed that the chemometrics obtained from both sensor technologies successfully classified the rice (Model 1: 98.7%; Model 2: 98.6%) and predicted the peak area of aromas obtained by gas chromatography-mass spectroscopy found in raw (Model 3: R = 0.95; Model 6: R = 0.95) and cooked rice (Model 4: R = 0.98; Model 7: R = 0.96). Furthermore, a high R = 0.98 was obtained for Model 5 to estimate the color, texture, and pH of cooked rice. The proposed method is rapid, low-cost, reliable, and may help the rice industry increase high-quality rice production and accelerate the adoption of digital technologies and artificial intelligence to support the rice value chain.
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Affiliation(s)
- Aimi Aznan
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
- Faculty of Chemical Engineering Technology, University Malaysia Perlis, Arau 02600, Perlis, Malaysia
| | - Claudia Gonzalez Viejo
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
| | - Alexis Pang
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
| | - Sigfredo Fuentes
- Digital Agriculture, Food and Wine Group (DAFW), School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Melbourne, VIC 3010, Australia; (A.A.); (C.G.V.); (A.P.)
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Starch Molecular Structural Features and Volatile Compounds Affecting the Sensory Properties of Polished Australian Wild Rice. Foods 2022; 11:foods11040511. [PMID: 35205988 PMCID: PMC8871513 DOI: 10.3390/foods11040511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/06/2022] [Accepted: 02/08/2022] [Indexed: 02/01/2023] Open
Abstract
Cooked high-amylose rices, such as Australian wild rice (AWR) varieties, have slower digestion rates, which is nutritionally advantageous, but may have inferior eating qualities. Here, a comparison is made between sensory and starch molecular fine structure properties, and volatile compounds, of polished AWR varieties and some commercial rices (CRs). Starch structural parameters for amylopectin (Ap) and amylose (Am) were obtained using fluorophore-assisted capillary electrophoresis and size-exclusion chromatography. Volatile compounds were putatively using headspace solid-phase microextraction with gas chromatography-mass spectrometry. Sensory properties were evaluated by a trained panel. AWR had a disintegration texture similar to that of Doongara rice, while AWR had a resinous, plastic aroma different from those of commercial rice varieties. Disintegration texture was affected by the amounts of Ap short chains, resinous aroma by 2-heptenal, nonadecane, 2h-pyran, tetrahydro-2-(12-pentadecynyloxy)-, and estra-1,3,5(10)-trien-17β-ol, and plastic aroma by 2-myristynoyl pantetheine, cis-7-hexadecenoic acid, and estra-1,3,5(10)-trien-17β-ol. These findings suggest that sensory properties and starch structures of AWR varieties support their potential for commercialization.
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Yuan H, Cao G, Hou X, Huang M, Du P, Tan T, Zhang Y, Zhou H, Liu X, Liu L, Jiangfang Y, Li Y, Liu Z, Fang C, Zhao L, Fernie AR, Luo J. Development of a widely targeted volatilomics method for profiling volatilomes in plants. MOLECULAR PLANT 2022; 15:189-202. [PMID: 34509640 DOI: 10.1016/j.molp.2021.09.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Revised: 08/22/2021] [Accepted: 09/09/2021] [Indexed: 05/26/2023]
Abstract
Volatile organic compounds play essential roles in plant environment interactions as well as determining the fragrance of plants. Although gas chromatography-mass spectrometry-based untargeted metabolomics is commonly used to assess plant volatiles, it suffers from high spectral convolution, low detection sensitivity, a limited number of annotated metabolites, and relatively poor reproducibility. Here, we report a widely targeted volatilomics (WTV) method that involves using a "targeted spectra extraction" algorithm to address spectral convolution, constructing a high-coverage MS2 spectral tag library to expand volatile annotation, adapting a multiple reaction monitoring mode to improve sensitivity, and using regression models to adjust for signal drift. The newly developed method was used to profile the volatilome of rice grains. Compared with the untargeted method, the newly developed WTV method shows higher sensitivity (for example, the signal-to-noise ratio of guaicol increased from 4.1 to 18.8), high annotation coverage (the number of annotated volatiles increased from 43 to 132), and better reproducibility (the number of volatiles in quality control samples with relative standard deviation value below 30.0% increased from 14 to 92 after normalization). Using the WTV method, we studied the metabolic responses of tomato to environmental stimuli and profiled the volatilomes of different rice accessions. The results identified benzothiazole as a potential airborne signal priming tomato plants for enhanced defense and 2-nonanone and 2-heptanone as novel aromatic compounds contributing to rice fragrance. These case studies suggest that the widely targeted volatilomics method is more efficient than those currently used and may considerably promote plant volatilomics studies.
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Affiliation(s)
- Honglun Yuan
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Guangping Cao
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Xiaodong Hou
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Menglan Huang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Pengmeng Du
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Tingting Tan
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Youjin Zhang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Haihong Zhou
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Xianqing Liu
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Ling Liu
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Yiding Jiangfang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Yufei Li
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Zhenhuan Liu
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Chuanying Fang
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China
| | - Liqing Zhao
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China
| | - Alisdair R Fernie
- Department of Molecular Physiology, Max-Planck-Institute of Molecular Plant Physiology, Am Mühlenberg 1, 14476 Potsdam-Golm, Germany
| | - Jie Luo
- College of Tropical Crops, Hainan University, Haikou 570288, China; Sanya Nanfan Research Institute of Hainan University, Hainan Yazhou Bay Seed Laboratory, Sanya, 572025, China; National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China.
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18
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Jie Y, Shi T, Zhang Z, Yan Q. Identification of Key Volatiles Differentiating Aromatic Rice Cultivars Using an Untargeted Metabolomics Approach. Metabolites 2021; 11:metabo11080528. [PMID: 34436469 PMCID: PMC8400254 DOI: 10.3390/metabo11080528] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/28/2021] [Accepted: 08/06/2021] [Indexed: 01/13/2023] Open
Abstract
Non-aromatic rice is often sold at the price of aromatic rice to increase profits, seriously impairing consumer experience and brand credibility. The assessment of rice varieties origins in terms of their aroma traits is of great interest to protect consumers from fraud. To address this issue, the study identified differentially abundant metabolites between non-aromatic rice varieties and each of the three most popular aromatic rice varieties in the market using an untargeted metabolomics approach. The 656 metabolites of five rice grain varieties were determined by headspace solid-phase extraction gas chromatography-mass spectrometry, and the multivariate analyses were used to identify differences in metabolites among rice varieties. The metabolites most differentially abundant between Daohuaxiang 2 and non-aromatic rice included 2-acetyl-1-pyrroline and acetoin; the metabolites most differentially abundant between Meixiangzhan 2 and non-aromatic rice included acetoin and 2-methyloctylbenzene,; and the metabolites most differentially abundant between Yexiangyoulisi and non-aromatic rice included bicyclo[4.4.0]dec,1-ene-2-isopropyl-5-methyl-9-methylene and 2-methylfuran. Overall, acetoin was the metabolite that was most differentially abundant between the aromatic and non-aromatic rice. This study provides direct evidence of the outstanding advantages of aromatic rice and acts a reference for future rice authentication processes in the marketplace.
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Affiliation(s)
- Yu Jie
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road Haidian District, Beijing 100083, China;
- Academy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Street, Beijing 100037, China;
| | - Tianyu Shi
- Academy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Street, Beijing 100037, China;
| | - Zhongjei Zhang
- Academy of National Food and Strategic Reserves Administration, No. 11 Baiwanzhuang Street, Beijing 100037, China;
- Correspondence: (Z.Z.); (Q.Y.)
| | - Qiaojuan Yan
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road Haidian District, Beijing 100083, China;
- Correspondence: (Z.Z.); (Q.Y.)
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Chen Z, Tang H, Ou C, Xie C, Cao J, Zhang X. A comparative study of volatile flavor components in four types of zaoyu using comprehensive two‐dimensional gas chromatography in combination with time‐of‐flight mass spectrometry. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15230] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Zhipeng Chen
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Haiqing Tang
- Department of Food Nutrition and Testing Faculty of Food Science Zhejiang Pharmaceutical College Ningbo China
| | - Changrong Ou
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Cheng Xie
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Jinxuan Cao
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
| | - Xin Zhang
- Department of Food Science and Engineering College of Food and Pharmaceutical Sciences Ningbo University Ningbo China
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20
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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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21
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Ashokkumar K, Govindaraj M, Vellaikumar S, Shobhana VG, Karthikeyan A, Akilan M, Sathishkumar J. Comparative Profiling of Volatile Compounds in Popular South Indian Traditional and Modern Rice Varieties by Gas Chromatography-Mass Spectrometry Analysis. Front Nutr 2020; 7:599119. [PMID: 33363195 PMCID: PMC7755633 DOI: 10.3389/fnut.2020.599119] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Accepted: 10/23/2020] [Indexed: 01/22/2023] Open
Abstract
Rice (Oryza sativa L.) is one of the major cereal crops cultivated across the world, particularly in Southeast Asia with 95% of global production. The present study was aimed to evaluate the total phenolic content (TPC) and to profile all the volatile organic compounds (VOCs) of eight popular traditional and two modern rice varieties cultivated in South India. Thirty-one VOCs were estimated by gas chromatography–mass spectrometry (GC-MS). The identified volatile compounds in the 10 rice varieties belong to the chemical classes of fatty acids, terpenes, alkanes, alkenes, alcohols, phenols, esters, amides, and others. Interestingly, most of the identified predominant components were not identical, which indicate the latent variation among the rice varieties. Significant variations exist for fatty acids (46.9–76.2%), total terpenes (12.6–30.7%), total phenols (0.9–10.0%), total aliphatic alcohols (0.8–5.9%), total alkanes (0.5–5.1%), and total alkenes (1.0–4.9%) among the rice varieties. Of all the fatty acid compounds, palmitic acid, elaidic acid, linoleic acid, and oleic acid predominantly varied in the range of 11.1–33.7, 6.1–31.1, 6.0–28.0, and 0.7–15.1%, respectively. The modern varieties recorded the highest palmitic acid contents (28.7–33.7%) than the traditional varieties (11.1–20.6%). However, all the traditional varieties had higher linoleic acid (10.0–28.0%) than the modern varieties (6.0–8.5%). Traditional varieties had key phenolic compounds, stearic acid, butyric acid, and glycidyl oleate, which are absent in the modern varieties. The traditional varieties Seeraga samba and Kichilli samba had the highest azulene and oleic acid, respectively. All these indicate the higher variability for nutrients and aroma in traditional varieties. These varieties can be used as potential parents to improve the largely cultivated high-yielding varieties for the evolving nutritional market. The hierarchical cluster analysis showed three different clusters implying the distinctness of the traditional and modern varieties. This study provided a comprehensive volatile profile of traditional and modern rice as a staple food for energy as well as for aroma with nutrition.
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Affiliation(s)
- Kaliyaperumal Ashokkumar
- Crop Improvement, Cardamom Research Station, Kerala Agricultural University, Pampadumpara, India.,School of Agriculture, PRIST Deemed University, Thanjavur, India
| | - Mahalingam Govindaraj
- Crop Improvement Program, International Crops Research Institute for the Semi-Arid Tropics, Hyderabad, India
| | | | - V G Shobhana
- Crop Improvement Program, International Crops Research Institute for the Semi-Arid Tropics, Hyderabad, India
| | - Adhimoolam Karthikeyan
- Subtropical Horticulture Research Institute, Jeju National University, Jeju, South Korea
| | - Manoharan Akilan
- Department of Plant Breeding and Genetics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
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Pavagadhi S, Swarup S. Metabolomics for Evaluating Flavor-Associated Metabolites in Plant-Based Products. Metabolites 2020; 10:E197. [PMID: 32429044 PMCID: PMC7281650 DOI: 10.3390/metabo10050197] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/22/2020] [Accepted: 04/28/2020] [Indexed: 12/11/2022] Open
Abstract
Plant-based diets (PBDs) are associated with environmental benefits, human health promotion and animal welfare. There is a worldwide shift towards PBDs, evident from the increased global demand for fresh plant-based products (PBPs). Such shifts in dietary preferences accompanied by evolving food palates, create opportunities to leverage technological advancements and strict quality controls in developing PBPs that can drive consumer acceptance. Flavor, color and texture are important sensory attributes of a food product and, have the largest influence on consumer appeal and acceptance. Among these, flavor is considered the most dominating quality attribute that significantly affects overall eating experience. Current state-of-art technologies rely on physicochemical estimations and sensory-based tests to assess flavor-related attributes in fresh PBPs. However, these methodologies often do not provide any indication about the metabolic features associated with unique flavor profiles and, consequently, can be used in a limited way to define the quality attributes of PBPs. To this end, a systematic understanding of metabolites that contribute to the flavor profiles of PBPs is warranted to complement the existing methodologies. This review will discuss the use of metabolomics for evaluating flavor-associated metabolites in fresh PBPs at post-harvest stage, alongside its applications for quality assessment and grading. We will summarize the current research in this area, discuss technical challenges and considerations pertaining to sampling and analytical techniques, as well as s provide future perspectives and directions for government organizations, industries and other stakeholders associated with the quality assessment of fresh PBPs.
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Affiliation(s)
- Shruti Pavagadhi
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
| | - Sanjay Swarup
- Department of Biological Sciences, National University of Singapore, Singapore 117558, Singapore;
- Singapore Centre for Environmental Life Sciences Engineering, National University of Singapore, Singapore 117456, Singapore
- NUS Environmental Research Institute, National University of Singapore, Singapore 117411, Singapore
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Aly AA, Górecki T. Green Approaches to Sample Preparation Based on Extraction Techniques. Molecules 2020; 25:E1719. [PMID: 32283595 PMCID: PMC7180442 DOI: 10.3390/molecules25071719] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 03/25/2020] [Accepted: 03/29/2020] [Indexed: 12/11/2022] Open
Abstract
Preparing a sample for analysis is a crucial step of many analytical procedures. The goal of sample preparation is to provide a representative, homogenous sample that is free of interferences and compatible with the intended analytical method. Green approaches to sample preparation require that the consumption of hazardous organic solvents and energy be minimized or even eliminated in the analytical process. While no sample preparation is clearly the most environmentally friendly approach, complete elimination of this step is not always practical. In such cases, the extraction techniques which use low amounts of solvents or no solvents are considered ideal alternatives. This paper presents an overview of green extraction procedures and sample preparation methodologies, briefly introduces their theoretical principles, and describes the recent developments in food, pharmaceutical, environmental and bioanalytical chemistry applications.
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Affiliation(s)
- Alshymaa A. Aly
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada;
- Analytical Chemistry Department, Faculty of Pharmacy, Minia University, Menia Governorate 61519, Egypt
| | - Tadeusz Górecki
- Department of Chemistry, University of Waterloo, Waterloo, ON N2L 3G1, Canada;
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Verma DK, Srivastav PP. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review. Food Res Int 2020; 130:108924. [DOI: 10.1016/j.foodres.2019.108924] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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