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Analysis of volatile compounds of several rice varieties according to endosperm type using an electronic nose

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Abstract

In this study, the nutritional and volatile compositions of several rice varieties classified by endosperm type were analyzed. The rice analyzed were a hard type (Ilpum), three soft types (Seolgaeng, Hangaru, and Shingil), and a floury type (Baromi 2). The general composition, fatty acids, and amino acid content of each rice variety was determined. An electronic nose (e-nose) was used for the volatile analysis. Correlation analyses of the aroma patterns of the rice flours were conducted. The nutritional components contributing to changes in the aroma patterns of the rice after milling were investigated. Principal component analysis (PCA) confirmed that the aroma patterns of hard rice and floury rice before and after milling were significantly different, with these groups being clearly distinguished. Strong negative or positive correlations were observed between the metal oxide semiconductor (MOS) sensors that detect fragrance and four fatty acids (oleic, arachidic, gadoleic, and lignoceric acids). The results demonstrated that milled floury rice and soft rice showed different fragrance patterns despite both types of rice being used for flour production. We also found that the primary nutritional components involved in the fragrance patterns were the four fatty acids.

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Authors and Affiliations

  1. Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research and Extension Services, Daegu, 41404, Republic of Korea

    Chae-Min Han, Jong-Hee Shin, Sang-Kuk Kim & Jung-Gi Ryu

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  1. Chae-Min Han
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  2. Jong-Hee Shin
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  3. Sang-Kuk Kim
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Han, CM., Shin, JH., Kim, SK. et al. Analysis of volatile compounds of several rice varieties according to endosperm type using an electronic nose. J. Crop Sci. Biotechnol. 26, 359–367 (2023). https://doi.org/10.1007/s12892-022-00184-y

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