Volatiles recovered in novel, diverse, and uncharacterized rice varieties

Abstract

Background and Objectives There is interest in developing value added rice based products with enhanced nutritional value, however organoleptic properties are critical for product acceptance. Five diverse rice varieties, four of which were previously uncharacterized, were evaluated for volatile compounds in whole grain, milled rice, bran, and flour to determine compound differences that may affect flavor. Findings This is the first report of gas chromatography mass spectrometry volatiles recovered in Rondo (used for beverages and flour), Cahokia (a high protein brown rice), and two new pigmented bran varieties: Scarlett (red) and Tiara (purple) rice. Conclusion Tiara delivered some of the highest levels for five key aroma‐impact volatiles known in rice (heptanal, 2‐AP, 2‐pentyl furan, benzaldehyde, guaiacol), especially regarding those varieties with pigmented bran. Cahokia also delivered a high volatile load of several compounds that indicate possible postharvest shipping/handling oxidation in the paddy rice. Several compounds were identified that are associated with pleasant fragrances in other commodities. Significance and Novelty Five diverse rice varieties developed for specialty culinary and nutritional markets were characterized for 19 volatile compounds in whole grain and milled rice and their associated bran and flour. These volatiles may impact organoleptic properties influencing utilization of these varieties for future value added product development.

Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS

“…In this study, 32 aroma-active compounds that are known to contribute to the aroma of cooked rice were analyzed. The aroma descriptors were mainly searched from http:// www.perflavory.com/search.html, and combined with the description of cooked rice aroma in the literature (Beaulieu et al, 2022;Hoffmann et al, 2019;Ren et al, 2022). The OAVs of aroma compounds in each sample were listed in Table S3.…”