Abstract
The clonal populations of Pandanus amaryllifolius Roxb. from the western and eastern coastal regions of India were screened for 2-acetyl-1-pyrroline (2AP) and other volatile contents by HS-SPME/GC-FID. The analyses revealed that irrespective of locality, 19 volatile compounds were always detected in all population. 2AP, nonanal, phytol, 2-hexenal, 2,6-nonadienal and hexanal were found to be the major contributors. The Palghar locality from Maharashtra state was found to harbour the highest amount of 2AP (12.25 ppm), nonanal (2.97 ppm) and 2-hexenal (25.70 ppm). Phytol, 2,6-nonadienal and hexanal were highest in the Alibag locality (13.96 ppm), Chiplun locality (6.47 ppm) of Maharashtra state and the Bailhongal locality (6.25 ppm) of Karnataka state, respectively. Minor components accounted for 39.28% of the total volatiles. Besides 2AP, Palghar locality harboured ten other volatiles in higher amounts and hence was identified as an elite clonal population for the aroma contents.
Similar content being viewed by others
References
Agostini G, Agostini F, Atti-Serafini L, Echeverrigaray S (2006) Essential oil variability within and among populations of Cunila incisa Benth. Biochem Syst Ecol 34(11):802–808
Baccouri B, Temime S, Campeol E, Cioni P, Daoud D, Zarrouk M (2007) Application of solid-phase microextraction to the analysis of volatile compounds of virgin olive oils from five new cultivars. Food Chem 102:850–856
Bergman CJ, Delgado JT, Bryant R, Grimm C, Cadwallader KR, Webb BD (2000) Rapid gas chromatographic technique for quantifying 2-acetyl-l-pyrroline and hexanal in rice (Oryza sativa, L.) Cereal Chem 77: 454–458
Bhattacharjee P, Kshirsagar A, Singhal RS (2005) Supercritical carbon dioxide extraction of 2-acetyl-1-pyrroline from Pandanus amaryllifolius Roxb. Food Chem 91:255–259
Blank I, Fischer KH, Grosh W (1989) Intensive neutral odorants of linden honey. Differences from honeys of other botanical origin. Z Lebensm Unters Forsch 89:426–433
Bradbury LM, Gillies SA, Brushett DJ, Waters DLE, Henry RJ (2008) Inactivation of an aminoaldehyde dehydrogenase is responsible for fragrance in rice. Plant Mol Biol 68:439–449
Brechbill GO (2007) Classifying aroma chemicals. Fragrance Book Inc., New Jersey, p 20
Buttery RG, Juliano BO, Ling LC (1983) Identification of rice aroma compound 2-acetyl-1-pyrroline in Pandan leaves. Chem Ind 478
Buttery RG, Turnbaugh JG, Ling LC (1988) Contribution of volatiles to rice aroma. J Agric Food Chem 36(5):1006–1009
Costello PJ, Henschke PA (2002) Mousy off-flavor of wine: Precursors and biosynthesis of the causative N- heterocycles 2- ethyltetrahydropyridine, 2-acetyl tetrahydropyridine and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. J Agric Food Chem 50: 7079–7087
Damotharan P, Perumal NV, Arumugan M, Vijayalakshmi S, Balasubramanian T (2010) Seasonal variation of Physico-chemical characteristics in point calimere coastal waters (South East coast of India). Middle-East J Sci Res 6(4):333–339
Fitzgerald TL, Waters DLE, Brooks LO, Henry RJ (2010) Fragrance in rice (Oryza sativa) is associated with reduced yield under salt treatment. Environ Exp Bot 68(3):292–300
Gardner HW (1995) Lipoxygenase as a versatile biocatalyst. J Am Oil Chem Soc 73(11):1347–1357
Gogoi S, Argade NP (2008) Synthesis of Norpandamarilactones, Pandamarilactonines and Pandanamine. Synthesis 9:1455–1459
Goufo P, Duan M, Wongpornchai S, Tang X (2010) Some factors affecting the concentration of the aroma compound 2-acetyl-1-pyrroline in two fragrant rice cultivars grown in South China. Front Agric China 4(1):1–9
Hudak KA, Thompson JE (1997) Subcellular Localization of Secondary Lipid Metabolites lncluding Fragrance Volatiles in Carnation Petals. Plant Physiol 114:705–713
Issaoui M, Flamini G, Brahmi F et al (2010) Effect of the growing area conditions on differentiation between Chemlali and Chétoui olive oils. Food Chem 119:220–225
Itani T, Tamaki M, Hayata Y, Fushimi T, Hashizume K (2004) Variation of 2 acetyl-1-pyrroline concentration in aromatic rice grains cultivated in the same region in Japan and factors affecting its concentration. Plant Prod Sci 7:178–183
Jagtap TG, Naik S, Nagle VL (2001) Assessment of coastal wetland resources of Central West Coast, India, using LANDSAT Data. J Indian Soc Remote Sens 29(3):140–150
Jiang J (1999) Volatile composition of Pandan leaves (Pandanus amaryllifolius). In Shahidi F, Ho CT (eds.) Flavour chemistry of ethnic foods. New York: Kluwer Academic, pp 105–109
Kirch HH, Nair A, Bartels D (2001) Novel ABA- and dehydration-inducible aldehyde dehydrogenase genes isolated from the resurrection plant Craterostigma plantagineum and Arabidopsis thaliana. Plant J 28(5):555–567
Laohakunjit N, Noomhorm A (2004) Supercritical carbon dioxide extraction of 2-acetyl-1-pyrroline and volatile components from pandan leaves. Flavour Fragr J 19(3):251–259
Mathure SV, Wakte KV, Jawali N, Nadaf AB (2011) Quantification of 2-Acetyl-1-pyrroline and Other Rice Aroma Volatiles Among Indian Scented Rice Cultivars by HS-SPME/GC-FID. Food Anal Methods 4:326–333
Nadaf AB, Krishnan S, Wakte KV (2006) Histochemical and biochemical analysis of major aroma compound (2-acetyl-1-pyrroline) in Basmati and other scented rice (Oryza sativa L). Curr Sci 91(11):1533–1536
Nadaf AB, Wakte KV, Thengane RJ, Jawali N (2008) Review on Pandanus amaryllifolius Roxb.: The plant with rich source of principle basmati aroma compound 2 acetyl-1-pyrroline. Icfai Univ J Biotechnol 2(4):61–76
Niu X, Tang W, Huang W et al (2008) RNAi-directed downregulation of OsBADH2 results in aroma (2-acetyl-1-pyrroline) production in rice (Oryza sativa L.). BMC Plant Biol 8:100
Parthasarathy U, Asish GR, Zachariah TJ et al (2008) Spatial influence on the important volatile oils of Piper nigrum leaves. Curr Sci 94:12–25
Prabakaran K, Anbarasu K (2010) Evolution of Vaigai Delta, Tamilnadu, India (East Coast) During Quaternary. Int J Geomat Geosci 1(2):211–222
Rochat S, Egger J, Chaintreau A (2009) Strategy for the identification of key odorants: Application to shrimp aroma. J Chromatogr A 1216:6424–6432
Romanczyk LJ Jr, McClelland CA, Post LS, Aitken WM (1995) Formation of 2-acetyl-1-pyrroline by several Bacillus cereus strains isolated from cocoa fermentation boxes. J Agric Food Chem 43:469–475
Rungsardthong V, Noomhoom A (2005) Production of 2-acetyl-1-pyrroline by microbial cultures. Flavour Fragrance J 20:710–714
Saez F (1995) Essential Oil Variability of Thymus hyemalis Growing Wild in Southeastern Spain. Biochem Syst Ecol 23(4):431–438
Schwab W, Davidovich-Rikanati R, Lewinsohn E (2008) Biosynthesis of plant-derived flavour compounds. Plant J 54:712–732
Soria A, Sanz J, Martinez-Castro I (2009) SPME followed by GCMS: a powerful technique for qualitative analysis of honey volatiles. Eur Food Res Technol 228(4):579–590
Sriseadka T, Wongpornchai S, Kitsawatpaiboon P (2006) Rapid method for quantitative analysis of the aroma impact compound, 2- acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography. J Agric Food Chem 54:8183–8189
Steffen A, Pawliszyn J (1996) Analysis of flavor volatiles using headspace solid-phase microextraction. J Agric Food Chem 44:2187–2193
Thimmaraju R, Bhagyalakshmi N, Narayan MS, Venkatachalam L, Ravishankar GA (2005) In vitro culture of Pandanus amaryllifolius and enhancement of 2-acetyl-1-pyrroline, the major flavouring compound of aromatic rice, by precursor feeding of L-proline. J Sci Food Agric 85(15):2527–2534
Vichi S, Pizzale L, Conte LS, Buxaderas S, Pez-Tamames EL (2003) Solid-Phase Microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy. J Agric Food Chem 51(22):6572–6577
Wakte KV, Nadaf AB, Krishnan S, Thengane RJ (2007) Studies on lower epidermal papillae, site of storage of ‘‘basmati rice’’ aroma compounds in Pandanus amaryllifolius Roxb. Curr Sci 93(2):238–242
Wakte KV, Nadaf AB, Thengane RJ, Jawali N (2009a) In vitro regenerating plantlets in Pandanus amaryllifolius Roxb. as a model system to study the development of lower epidermal papillae. In Vitro Cell Dev Biol–Plant 45:701–707
Wakte KV, Nadaf AB, Thengane RJ, Jawali N (2009b) Pandanus amaryllifolius Roxb. cultivated as a spice in coastal regions of India. Genet Resour Crop Evol 56:735–740
Wakte KV, Thengane RJ, Jawali N, Nadaf AB (2010) Optimization of HS-SPME conditions for quantification of 2-acetyl-1-pyrroline and study of other volatiles in Pandanus amaryllifolius Roxb. Food Chem 121:595–600
Widjaja R, Craske J, Wooton M (1996) Comparative studies on volatile components of non-fragrant and fragrant rices. J Sci Food Agric 70:151–161
Wilkie K, Wootton M, Paton JE (2004) Sensory testing of Australian fragrant, imported fragrant, and non-fragrant rice aroma. Int J Food Prop 7:27–36
Wongpornchai S, Sriseadka T, Choonvisase S (2003) Identification and quantitation of the rice aroma compound, 2-acetyl-1- pyrroline, in bread flowers (Vallaris glabra Ktze). J Agric Food Chem 51:457–462
Yang DS, Lee K, Jeong O, Kim K, Kays JS (2008) Characterization of Volatile Aroma Compounds in Cooked Black Rice. J Agric Food Chem 56:235–240
Yoshihashi T, Huong NTT, Inatomi H (2002) Precursors of 2-Acetyl-1-pyrroline, a Potent Flavor Compound of an Aromatic Rice Variety. J Agric Food Chem 50(7):2001–2004
Acknowledgements
Authors are thankful to Dr. P. Srinivas (Central Food and Technology Research Institute, Mysore, India) for the generous gift of authentic 2AP. The research was supported by the financial assistance from the Department of Atomic Energy, Board of Research in Nuclear Sciences (sanction no. 2006/37/45/BRNS) Mumbai, India.
Author information
Authors and Affiliations
Corresponding author
Electronic supplementary material
Below is the link to the electronic supplementary material.
Table S1
Quantitative analysis of aroma volatiles in P. amaryllifolius clones collected from different localities of peninsular India (XLS 51 kb)
Rights and permissions
About this article
Cite this article
Wakte, K.V., Zanan, R.L., Thengane, R.J. et al. Identification of Elite Population of Pandanus amaryllifolius Roxb. for Higher 2-Acetyl-1-pyrroline and Other Volatile Contents by HS-SPME/GC-FID from Peninsular India. Food Anal. Methods 5, 1276–1288 (2012). https://doi.org/10.1007/s12161-012-9373-y
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-012-9373-y