Abstract
The aroma of rice essentially contributes to the quality of rice grains. For some varieties, their aroma properties really drive consumer preferences. In this paper, using a dynamic headspace solid-phase microextraction (HS-SPME) system coupled to a two-dimensional gas chromatography (GC×GC) using a time-of-flight mass spectrometric detector (TOFMS) and multivariate analysis, the volatile compounds of aromatic and non-aromatic rice grains were contrasted to define some chemical markers. Fifty-one volatile compounds were selected for principal component analysis resulting in eight key-marker volatile compounds (i.e., pentanal, hexanal, 2-pentyl-furan, 2,4-nonadienal, pyridine, 1-octen-3-ol and (E)-2-octenal) as responsible for the differences between aromatic and non-aromatic rice varieties. The factors that are most likely to affect the HS-SPME efficiency for the aforementioned key-marker compounds were evaluated using a fractional factorial design in conjunction with multi-response optimisation. The method precision values, expressed as % of coefficient of variation (CV), were ranging from 1.91% to 26.90% for repeatability (n = 9) and 7.32% to 37.36% for intermediate precision (n = 3 × 3). Furthermore, the method was successfully applied to evaluate the volatile compounds of rice varieties from some Asian countries.
Highlights
Indonesia is the world’s third-largest rice producer in addition to one of the world’s major rice consumers [1]
Some rice varieties are known as aromatic rice
More than a hundred volatiles were identified and most of these have been found in rice grains previously [12,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36]; while several compounds, such as 1,3-octadiene, 1-octen-3-yl acetate, isomenthol, estragole, and trans-anethole, were identified in rice samples for the first time
Summary
Indonesia is the world’s third-largest rice producer in addition to one of the world’s major rice consumers [1]. Within this region, rice dominates food security and national economies. Some rice varieties are known as aromatic rice They contain some typical volatile compounds released from the grain that discriminate these rice varieties from the ordinary ones [3]. These varieties have become more widely appreciated in the current market for their specific aroma properties in addition to their appearance and taste. Since the grain aroma is a primary sensory attribute of Molecules 2019, 24, 4180; doi:10.3390/molecules24224180 www.mdpi.com/journal/molecules
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