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Published on: September 6, 2018
Aroma engineering in paddy fields: Field-experimental evidence of nitrogen-dependent aroma compound accumulation
Guodong Ye1, Sixuan Li1, Feng Liang1
1School of Food and Health, Beijing Technology and Business University, 100048 Beijing, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, 100048 Beijing, China.
Abstract:
Nitrogen fertilizer is an indispensable and crucial nutrient element for rice growth. In this study, a combined analysis using sensory evaluation and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry (GC × GC-O-MS) was carried out to investigate the effects of nitrogen application rates on cooked rice aroma. Based on a comprehensive analysis, the optimal nitrogen application rate was determined to be 210 kg/ha. Using molecular sensory science, 11 key aroma compounds, including 2-Acetyl-1-pyrroline (2-AP), hexanal, and decanal, were identified. Multivariate statistical analysis demonstrated that 2-AP, (E,E)-2,4-nonadienal, and 4-hydroxy-3-methoxystyrene are not only key differential aroma markers in rice under different nitrogen application rates, but their contents also exhibit a highly significant linear relationship with the nitrogen application level (R2 > 0.8, p < 0.001). This study provided a theoretical basis for rice breeding, with far-reaching implications for ensuring food quality and safety and promoting the green transformation of agriculture.
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