Comparative Studies on Volatile Components of Non-Fragrant and Fragrant Rices

✍ Scribed by Widjaja, Riana; Craske, John D; Wootton, Michael

• Book ID: 102647642
• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 869 KB
• Volume: 70
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199602)70:2<151::aid-jsfa478>3.0.co;2-u

✦ Synopsis

Volatile compounds (70 in all) were identified in cooked fragrant and non-fragrant rice. The most important compounds were alkanals, alk-2-enals, alka-2,4-dienals, 2-pentylfuran, 2-acetyl-l-pyrroline and 2-phenylethanol, but many other compounds were identified that contributed to the total aroma profile. Non-fragrant rice (Pelde) contained much more n-hexanal, (E)-Zheptenal, l-octen-3-01, n-nonanal, (E)-2-octenal, (E)-2,@)-4-decadienal, 2-pentylfuran, 4vinylguaiacol and 4-vinylphenol, than the fragrant rices (Basmati, Jasmine, Goolarah, YRF9). Jasmine and Goolarah had much more indole, Goolarah and YRF9 had higher amounts of 2-acetyl-l-pyrroline compared with those of Pelde, whilst Basmati had the highest amount of 2-phenylethanol and the lowest content of n-hexanal among all the rice types examined. Results of the sensory evaluation showed that YRF9 and Goolarah had the highest pandan-like aroma whilst Basmati had the highest popcorn-like aroma.