Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS
Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS
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DOI：
10.1016/j.foodchem.2010.06.061
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发表时间：
2011-01-15
期刊：
影响因子：
8.8
通讯作者：
McClung, A. M.
中科院分区：
文献类型：
--
作者：
Bryant, R. J.;McClung, A. M.
大米（Oryza sativa L）因其风味和质地而被许多人视为主食。一些品种，如香米，由于其独特的香气和味道，比其他品种更受欢迎。其他研究人员已经对大米的挥发性特征进行了研究，其中一些人也使用气相色谱/嗅觉测定法确定了相应的香气。然而，很少有研究来确定不同的芳香水稻品种是否会产生不同的风味挥发物，从而使它们在烹饪时比其他品种更受欢迎。本研究采用固相微萃取（SPME）纤维结合气相色谱/质谱联用（GC-MS）技术，测定了7个芳香型和2个非芳香型栽培品种在贮藏前后的挥发性特征。鉴定出93种挥发性化合物，其中64种以前未在水稻中报道过。除2-乙酰基-1-吡咯啉（2-AP）外，芳香稻和非芳香稻的挥发性化合物存在差异。大多数挥发性化合物存在于新鲜收获的大米和储存后的大米中，只有很少的新化合物是在储存后才被鉴定出来的。芳香品种Dellrose和非芳香品种Cocodrie的挥发物谱最为复杂（超过64种挥发物）。16种化合物仅在芳香品种中发现，一些挥发物为特定芳香品种所特有。然而，没有观察到独特的模式，可以识别出一个栽培品种是来自巴斯马蒂、Khao Dawk Mali 105（即茉莉花）或其他香气来源。这项研究表明，芳香和非芳香水稻品种的挥发物有很大的多样性，通过进一步的研究，这可能会使我们更好地了解赋予品种独特风味的化合物组合。Elsevier Ltd.出版。
Rice (Oryza sativa L) is enjoyed by many people as a staple food because of its flavour and texture. Some cultivars, like scented rice, are preferred over others due to their distinctive aroma and flavour. The volatile profile of rice has been explored by other investigators, some of whom have also determined a corresponding aroma using GC/olfactometry. However, little research has been done to determine if different aromatic rice cultivars produce different flavour volatiles that would make them more desirable than others when cooked. In this study, seven aromatic and two non-aromatic cultivars were examined for their volatile profiles both before and after storage using solid phase microextraction (SPME) fibres in conjunction with gas chromatography/mass spectrometer (GC-MS). Ninety-three volatile compounds were identified, 64 of which had not been previously reported in rice. Differences were found in the volatile compounds of aromatic and non-aromatic rice besides 2-acetyl-1-pyrroline (2-AP). Most of the volatile compounds were present in freshly harvested rice and rice following storage, with very few new compounds being identified only after storage. Dellrose, an aromatic cultivar, and Cocodrie, a non-aromatic cultivar, had the most complex volatile profiles (over 64 volatiles). Sixteen compounds were found only in the aromatic cultivars, and some volatiles were found to be unique to specific aromatic cultivars. However, no distinctive pattern was observed that would identify a cultivar as being derived from Basmati, Khao Dawk Mali 105 (i.e. jasmine), or other sources of aroma. This study showed that there is a great diversity of volatiles in both aromatic and non-aromatic rice cultivars and, with further research, this may lead to a better understanding of the combination of compounds that gives a cultivar a unique flavour. Published by Elsevier Ltd.