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Discussion on the Differences in Aroma Components in Different Fragrant Rice Varieties during Storage.

Jui-Chia Lee1, Kai-Min Yang2, Chin-Sheng Wu3

  • 1Hualien District Agricultural Research and Extension Station, Ministry of Agriculture, Hualien 973, Taiwan.

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Summary

Fragrant rice aroma changes during storage, with volatile components like Nonanal decreasing. Different rice varieties show distinct hydrocarbon and aldehyde profiles affecting overall aroma quality.

Keywords:
fragrant ricegas chromatography-mass spectrometry (GC-MS)headspace solid-phase microextraction (HS-SPME)

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Area of Science:

  • Agricultural Science
  • Food Chemistry
  • Analytical Chemistry

Background:

  • Fragrant rice is a valued food crop in Taiwan, prized for its cooked aroma.
  • Aroma quality of fragrant rice diminishes during storage due to changes in volatile compounds.

Purpose of the Study:

  • To analyze and compare the aroma profiles of four Taiwanese fragrant rice varieties.
  • To investigate the impact of storage duration on the volatile components of fragrant rice.

Main Methods:

  • Headspace solid-phase microextraction (HS-SPME) for sample preparation.
  • Gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) for component identification and quantification.

Main Results:

  • Identified 28 aroma components across four fragrant rice varieties (TK4, TN71, KH147, TC194).
  • Nonanal was the predominant aroma component in all varieties.
  • TK4 exhibited high hydrocarbon content (Tridecane, Dodecane), while TN71, KH147, and TC194 were rich in aldehydes (Nonanal, Hexanal).
  • Storage increased alcohols, monoterpenes, aromatic aldehydes, and furans, but decreased aliphatic aldehydes.
  • Total volatile content and Nonanal content decreased significantly after storage.

Conclusions:

  • Storage significantly alters the volatile composition of fragrant rice, impacting its aroma.
  • Rice variety influences the initial profile of aroma compounds.
  • Understanding these changes is crucial for maintaining fragrant rice quality during storage.