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. 2024 Jun 20:9:100794.
doi: 10.1016/j.crfs.2024.100794. eCollection 2024.

Analysis of rice characteristic volatiles and their influence on rice aroma

Shuimei Li  1 , Hongyan Li  2 , Lin Lu  1 , Gaoneng Shao  3 , Zhenling Guo  1 , Yuntao He  1 , Yong Wang  4 , Xiaohui Yang  4 , Mingxue Chen  1 , Xianqiao Hu  1
Affiliations

Analysis of rice characteristic volatiles and their influence on rice aroma

Shuimei Li et al. Curr Res Food Sci. .

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.

Keywords: Aroma; Characteristic volatiles; GC-MS; Rice; Sensory analysis.

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Conflict of interest statement

All the authors of this paper have approved the manuscript that is enclosed and no conflict of interest exists in the submission of this manuscript, and the contents of this manuscript have not copyrighted or published previously and is not under consideration for publication elsewhere.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
The profile of chemical group proportion of volatiles in rice samples.
Fig. 2
Fig. 2
The odor intensity and detection frequency of odor-active volatiles sniffed during GC-O analysis. Y1: Suyunuo; Y2: Xiangjingnuo; Y3: kajinuo; Y4: Suxiangjing1hao; Y5: XiangjingR109; Y6: Koshihikari; Y7: Chuanxiang 29B; Y8: Yuzhenxiang; Y9: Yixiang B.
Fig. 3
Fig. 3
Correlation analysis between volatiles and sensory score. The compound numbers in this were the same as those in Table 1.
Fig. 4
Fig. 4
Sensory rank sum of odor intensity for volatile compounds at different contents. (a) hexanal; (b) 2-pentylfuran; (c) octanal; (d) 2-AP; (e) trans-octenal; (f) 1-octen-3-ol; (g) decanal; (h) trans-2-nonenal; (i) trans, trans-2,4-decadienal.
Fig. 5
Fig. 5
Sensory rank sum of preference level for volatile compounds at different contents. (a) hexanal; (b) 2-pentylfuran; (c) octanal; (d) 2-AP; (e) trans-octenal; (f) 1-octen-3-ol; (g) decanal; (h) trans-2-nonenal; (i) trans, trans-2,4-decadienal.
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