High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

Griglione, Alessandra; Liberto, Erica; Cordero, Chiara; Bressanello, Davide; Cagliero, Cecilia; Rubiolo, Patrizia; Bicchi, Carlo; Sgorbini, Barbara

doi:10.1016/j.foodchem.2014.09.082

Cited by 83 publications

(57 citation statements)

References 31 publications

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“…Griglione et al (2015) evaluated changes in volatile compounds in Italian rice during storage and used fingerprinting and chemical markers and/or indices of ageing and aroma quality. Griglione et al (2015) evaluated changes in volatile compounds in Italian rice during storage and used fingerprinting and chemical markers and/or indices of ageing and aroma quality.…”

Section: Introductionmentioning

confidence: 99%

Lipid oxidation of brown rice stored at different temperatures

Liu

Chen

et al. 2016

Int J of Food Sci Tech

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Summary Changes in lipid oxidation and quality of brown rice stored at different temperatures were investigated. Fatty acid value (FAV), peroxide value (POV) and carbonyl value (CV) of brown rice were determined every 45 day for 270 day. Volatile compounds in seven samples stored for 0, 135 and 270 day were also identified. Relationships between volatile compounds and oxidative indices were analysed. Results revealed that the FAV, POV and CV of brown rice significantly increased (P < 0.05) with prolonged storage. Samples stored at low temperatures showed lower FAV, POV and CV than those stored at high temperatures. Brown rice stored under different conditions produced similar volatiles. Based on the principal component analysis of the volatiles, the first two principal components explained 58.20% of the variance. Volatiles of PC1 were correlated with FAV, POV and CV and can be used as an index to assess the quality of stored brown rice.

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Section: Introductionmentioning

confidence: 99%

Lipid oxidation of brown rice stored at different temperatures

Liu

Chen

et al. 2016

Int J of Food Sci Tech

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“…These studies might suggest that an efficient direction for improving the storage property of the rice grains is to specifically depress the LOX-3 activity in the endosperm through a genetic engineering or other tools. Griglione et al (2015) used a fully-automated HSSPMEeGCeMS technique for analyzing the volatile fractions of six high-quality Italian rice cultivars, so as to define volatiles characterizing fingerprints and to identify reliable chemical markers and indices of ageing. They found that, among twenty-five aroma components, some of them showed similar trends over time, including 2-(E)-octenal as a marker of ageing for all the rice cultivars, and heptanal, octanal and 2-ethyl hexanol as cultivar-specific indicators.…”

Section: Effect Of Ageing Process On Rice Chemical Compositionsmentioning

confidence: 99%

“…During storage, a number of changes in rice physicochemical and cooking properties occur, which is usually termed rice ageing (Zhou et al, 2002a). Compared to fresh rice, the aged rice demonstrated different properties, which included chemical composition, physicochemical property (Park et al, 2012), sensory evaluation (Kaminski et al, 2013;Griglione et al, 2015;Sung et al, 2014), cooking property (Zhou et al, 2007a) and even hygienic issues (Choi et al, 2015). Consumers in south Asia dislike new rice but those in northeast Asia dislike aged rice.…”

Section: Introductionmentioning

confidence: 99%

The ageing mechanism of stored rice: A concept model from the past to the present

Zhou

Xiaofeng

et al. 2015

Journal of Stored Products Research

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“…Among different types of fibers, SPME with a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber covers a wide range of volatile and semi‐volatile compounds and has shown an excellent sample absorption efficiency (Lim et al, ). This kind of fiber was used to perform the screening for 2‐acetyl‐1‐pyrroline in rice (Grimm, Bergman, Delgado, & Bryant, ), to evaluate the volatile profiles of aromatic and non‐aromatic cultivars (Bryant & McClung, ), to find chemical indices of aging and aroma quality in rice (Griglione et al, ), to verify the changes in volatile compounds of brown and germinated brown rice after high hydrostatic pressure treatments (Xia, Mei, Yu, & Li, ), and to exploit the geographical origin discrimination of white rice (Lim et al, ), among others.…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics

et al. 2018

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Background and objectives This study evaluated the volatile profile by solid‐phase microextraction (SPME)‐gas chromatography/mass spectrometry (GC/MS) and the cooking quality properties of seven aromatic and one non‐aromatic rice genotypes grown in Brazil. Findings Twenty‐three volatile compounds were identified by SPME‐GC/MS analysis. PCA and PLS‐DA allowed the separation of aromatic and non‐aromatic genotypes. PLS‐DA analysis revealed six compounds as discriminating between groups: 2‐acetyl‐1‐pyrroline (2‐AP), decanal, 2‐hexanone, 2‐pentylfuran, 1‐hexanol, and hexanal. 2‐AP was detected only in aromatic genotypes, and the content varied from 0.21 to 0.57 µg/g. Cooking time changed from 23.5 to 38.3 min in the new aromatic genotypes while hardness changed from 52.7 to 100.7 N. Conclusions Our study revealed six volatile compounds as discriminants between aromatic and non‐aromatic genotypes grown in Brazil. 2‐AP was identified only in aromatic genotypes. Genotype BR5 exhibited the best general performance since their volatile compounds results indicate less off‐flavors (hexanal), higher 2‐AP content, and similar cooking time and hardness to IRG and JAS. Significance and novelty Results may help rice chain in selecting Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. Also, this work may serve as a starting point for future work on aromatic rice authenticity.

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High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

Cited by 83 publications

References 31 publications

Lipid oxidation of brown rice stored at different temperatures

Lipid oxidation of brown rice stored at different temperatures

The ageing mechanism of stored rice: A concept model from the past to the present

Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics

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