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

Abstract

AbstractBackground and objectivesThis 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.FindingsTwenty‐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.ConclusionsOur 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 noveltyResults 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.