Volatile compounds characteristics of several Indonesian indigenous rice varieties

Abstract

Abstract Information on the volatile compounds of scented/aromatic rice is crucial for plant breeders and food chemists in developing the rice varieties. One of the major hurdles in the improvement of aromatic rice through breeding in Indonesia is the lack of quantitative assay of volatile compounds. The objectives of the study were to characterize and identify volatile compounds that contribute to the flavor of aromatic rice. Twenty rice varieties were collected from four provinces in Indonesia, consisting of five varieties from North Sumatera, three varieties from South Sumatera, eight varieties from East Java, and four varieties from South Kalimantan. The rice volatile compounds were extracted by liquid-liquid extraction and then analyzed by Gas Chromatography-Mass Spectrometry. The GCMS analysis identified 94 volatile compounds from 8 compound classes, namely aldehydes (14 compounds), alcohols (20 compounds), ketones (15 compunds), benzenes (16 compounds), esters (15 compounds), acids (3 compounds), terpenes/mono+sesquiterpen (7 compounds), and aliphatic hydrocarbons (4 compounds). Mentik Wangi variety from East Java Province had the highest aroma impact compound of aromatic rice (2-acetyl-1-pyrroline), followed by Siudang and Pandanwangi varieties (East Java). Another rice flavor compound, hexanal, that contributed to the unpleasant odor of rice (green or grass-like odor), was also found in Kuku Balam variety (North Sumatera) with the highest concentration among others. It was followed by Seluang variety (South Sumatera) and Cantik Manis variety (North Sumatera). There were five varieties, namely Pandan Wangi, Cantik Manis, Siudang, Serendah, and Mentik Wangi, can be used as the parent for improving aromatic rice variety.