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Identification of rice taste quality markers using metabolomics techniques
Jun Shu1, Weidan Guo1, Kangzi Ren1
1College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; National Engineering Research Center of Rice and Byproduct Deep Processing, Changsha 410004, China.
Food Chemistry
|July 23, 2025
Summary
Researchers identified key molecules influencing rice taste quality. Specific metabolites, including ecabet, were found to correlate with taste, offering insights into rice flavor development.
Area of Science:
- Agricultural Science
- Food Chemistry
- Metabolomics
Background:
- Rice taste quality is crucial for consumer acceptance.
- Understanding the molecular basis of rice flavor is essential for crop improvement.
Purpose of the Study:
- To identify molecular markers associated with rice taste quality.
- To elucidate the metabolic pathways contributing to rice flavor.
Main Methods:
- Sensory evaluation of 35 rice samples.
- Untargeted metabolomics using Ultra-Performance Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (UPLC-MS/MS).
Main Results:
- 3864 metabolites were identified, including ecabet (gastric ulcer treatment).
- Ten metabolites were identified as potential taste quality markers.
- Positive correlations with taste: ginsenoyne F, 2-acetyl-3-methylfuran, 3,4-methylenedioxycinnamaldehyde, isopulegone caffeate, glyceric acid.
- Negative correlation with taste: terbumeton.
- Metabolites linked to glycerolipid and thiamine metabolism pathways.
Conclusions:
- This study provides novel insights into the formation mechanism of rice taste quality.
- Identified metabolites can serve as biomarkers for breeding superior rice varieties.
- The findings contribute to a deeper understanding of rice flavor chemistry.
