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Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation

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Abstract

Introduction

Aromatic rices are culturally and economically important for many countries in Asia. Investigation of the volatile compounds emitted by rice during cooking is the key to understanding the flavour of elite aromatic rice varieties.

Objectives

The objectives of this study were to compare Jasmine-type aromatic rices from the Greater Mekong Subregion and Australia in terms of their metabolomics and sensory profiles and to draw out associations between the volatile organic compounds and human sensory perception of rice aroma.

Methods

A set of aromatic rice varieties from South East Asia and Australia, along with non-aromatic controls, was grown in tropical and temperate areas of Australia. Untargeted metabolite profiling of volatile compounds, from the heated rice flour, by static headspace extraction and separation by two dimensional gas chromatography time-of-flight mass spectrometry was performed. Volatile compounds were also assayed in the standard references used in the sensory evaluation and compared to the compounds detected in the headspace of rice.

Results

While 2-acetyl-1-pyrroline (2-AP) was a discriminating compound, we identified several of its structural homologues, and a number of other metabolites that were consistently detected in fragrant Jasmine rice. 2-AP producing rice varieties have different sensory properties and these variations were defined by the discriminating compounds identified in each rice type.

Conclusions

The results of this study are valuable in understanding the aspects of aromatic rice that are important to consumers, and in the identification of compounds that breeding programs can use to select for pleasant aromas, enabling breeding programs to target markets with greater accuracy.

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Acknowledgments

We thank Andrew Barfield for growing the samples in Mackay, Queensland; Kevin Tan, Lu Yu, Khang Tran, Sara Gorji, Lourdes Alandete, Guangli Feng, Piyali Chakraborty, Galex Neoh, Weng Yu and Nook Kullaweelee for participating in the sensory evaluation. VD and AR gratefully acknowledge financial support from the Rural Industries Research and Development Corporation.

Funding

This study was funded by Rural Industries Research and Development Corporation Project PRJ008568 awarded to MF, SP, JM and BO.

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Authors and Affiliations

  1. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, 4072, Australia

    Venea Dara Daygon, Sangeeta Prakash, Mariafe Calingacion, Arthur Riedel, Jaquie Mitchell & Melissa Fitzgerald

  2. NSW Department of Primary Industries, Yanco Agricultural Institute, Yanco, NSW, 2703, Australia

    Ben Ovenden & Peter Snell

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  1. Venea Dara Daygon
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Correspondence to Melissa Fitzgerald.

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All authors declare that no conflict of interest exists.

Ethical approval

This study was conducted under the Human Ethics Approval # 2014000182. All procedures for conducting the sensory analysis were in accordance with the ethical standards of the institutional and/or national research committee and with the 1964 Helsinki declaration and its later amendments or comparable ethical standards. Informed consent was obtained from all individual participants included in the study.

Electronic supplementary material

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Fig. S1

PCA scoreplot of sample data allocated to a sequence of nine batches in relation to their injection sequence in GCxGC-TOF-MS. Supplementary material 1 (PNG 58 kb)

Fig. S2

Total ion 3D Plot of aromatic rice samples showing different compounds: alcohols, unsaturated aldehydes, saturated aldehydes (red underlined), aromatics and alkane/alkene series. Supplementary material 2 (JPEG 2976 kb)

Table S1

Germplasm details of the rices used in this study. Supplementary material 3 (DOCX 16 kb)

Table S2

Sensory descriptors and corresponding reference standard. Supplementary material 4 (DOCX 14 kb)

Table S3

List of analytical standards included in the in-house library. Supplementary material 5 (DOCX 16 kb)

Table S4

Data processing method used in pre-processing the metadata in Stat Compare plugin of ChromaTof v 4.50. Supplementary material 6 (DOCX 14 kb)

Table S5

Analyses of Variance (of type III with Satterthwaite approximation for degrees of freedom) to confirm the absence of batch and drift effects for each of the first five dimensions of the data after PCA. Supplementary material 7 (DOCX 15 kb)

Table S6

Mean scores and standard deviation for each sample. ‘M’ and ‘Y’ in the sample designation denotes the planting site (Mackay and Yanco, respectively). Supplementary material 8 (DOCX 17 kb)

Table S7

Putative VOCs detected by GCxGC-TOF-MS in three replicates of the reference standards. Supplementary material 9 (XLSX 56 kb)

Table S8

VIP scores from oPLS-DA analyses comparing indica and japonica rices. For each of five analyses one variety of japonica was held out from the data set to protect against comparing unbalanced data. Metabolites consistently on the top ten are in bold. Supplementary material 10 (DOCX 18 kb)

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Daygon, V.D., Prakash, S., Calingacion, M. et al. Understanding the Jasmine phenotype of rice through metabolite profiling and sensory evaluation. Metabolomics 12, 63 (2016). https://doi.org/10.1007/s11306-016-0989-6

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