Related Experiment Video
Updated: Sep 14, 2025
Untargeted Liquid Chromatography-Mass Spectrometry-Based Metabolomics Analysis of Wheat Grain
Published on: March 13, 2020
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.
None:
To identify the taste quality molecule markers in rice, sensory evaluation and metabolites analysis based on UPLC-MS/MS of 35 rice samples were carried out. Among the detected 3864 metabolites, the bioactive compound - ecabet, an effective and safe agent in the treatment of gastric ulcer and gastritis, was identified from the polished rice (25.43 mg/100 g) and brown rice samples (129.90 mg/100 g). Metabolites positively and negatively correlated with rice taste quality were mainly enriched in glycerolipid and thiamine metabolism pathways, respectively. Ten metabolites were identified as potential markers of rice taste quality. Among them, ginsenoyne F, 2-acetyl-3-methylfuran, 3,4-methylenedioxycinnamaldehyde, isopulegone caffeate, and glyceric acid were positively correlated with the taste quality of rice, while terbumeton was negatively correlated. This study is meaningful in elucidating the taste quality formation mechanism of rice grain.
