title: Characterization of volatile aroma compounds in cooked black rice.
abstract: Black rice ( Oryza sativa L.), an aromatic specialty rice popular in Asia, has a unique flavor, the volatile chemistry of which has not been reported. The objectives of this research were to study volatile profiles of cooked black rice and to characterize the odor-active compounds. Thirty-five volatile compounds were identified by gas chromatography-mass spectrometry using a dynamic headspace system with Tenax trapping. Aldehydes and aromatics were quantitatively in the greatest abundance, accounting for 80.1% of total relative concentration of volatiles. The concentration of 2-acetyl-1-pyrroline (2-AP) was high, exceeded only by hexanal, nonanal, and 2-pentylfuran. A total of 25 odor-active compounds, determined by gas chromatography-olfactometry, were applied to principal component analysis, demonstrating significant differences between a black and a traditional white rice cultivar in terms of aroma and explaining 93.0% of the total variation. 2-AP, guaiacol, indole, and p-xylene largely influenced the difference between the aroma in cooked black and white rice. 2-AP and guaiacol were major contributors to the unique character of black rice based on odor thresholds, relative concentrations, and olfactometry.
authors: University of Georgia, Plant Sciences Bldg, Athens, GA 30602-7273, USA.
authors: Dong Sik
authors: DS
authors: Yang
authors: Kyu-Seong
authors: KS
authors: Lee
authors: O-Young
authors: OY
authors: Jeong
authors: Kee-Jong
authors: KJ
authors: Kim
authors: Stanley J
authors: SJ
authors: Kays
mesh_terms: D002849:Chromatography, Gas; D008401:Gas Chromatography-Mass Spectrometry; D006139:Guaiacol / Q000032:analysis; D006358:Hot Temperature; D006801:Humans; D009812:Odorants / Q000032:analysis*; D012275:Oryza / Q000737:chemistry*; D011758:Pyrroles / Q000032:analysis; D012639:Seeds / Q000737:chemistry; D012903:Smell; D014835:Volatilization
chemical_list: D011758:Pyrroles; D006139:Guaiacol; C426303:2-acetyl-1-pyrroline