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Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice.

S Mahatheeranont¹, S Keawsa-Ard, K Dumri

¹Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand. chlsugma@science.cmu.ac.th

Journal of Agricultural and Food Chemistry

|March 23, 2001

Summary

This summary is machine-generated.

Researchers identified over 140 volatile compounds in uncooked Khao Dawk Mali 105 brown rice, including the key aroma compound 2-acetyl-1-pyrroline (2AP). An improved method allows sensitive detection of 2AP in small rice samples.

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Area of Science:

Food Chemistry
Analytical Chemistry

Background:

Brown rice aroma is crucial for consumer acceptance.
2-acetyl-1-pyrroline (2AP) is a key aroma compound in cooked rice.
Understanding volatiles in uncooked rice is essential for quality control.

Purpose of the Study:

To identify volatile compounds in uncooked Khao Dawk Mali 105 brown rice.
To develop an improved method for quantifying 2AP in uncooked brown rice.

Main Methods:

Indirect steam distillation under reduced pressure and controlled temperature for volatile extraction.
Capillary gas chromatography-mass spectrometry (GC-MS) for initial analysis.
Solvent extraction followed by capillary gas chromatography with a flame ionization detector (GC-FID) using a CP-Wax 51 column for improved quantification.

Main Results:

Over 140 volatile constituents were detected in the rice extract.
70 volatiles were identified, including 2-acetyl-1-pyrroline (2AP).
The improved method demonstrated high sensitivity, detecting 2AP in as little as 0.5 g of uncooked brown rice.

Conclusions:

Khao Dawk Mali 105 brown rice contains a complex profile of volatile compounds.
An optimized GC-FID method enables sensitive and accurate quantification of 2AP in uncooked rice.
This method facilitates the study of aroma development and quality assessment in rice.