Data/hora: 09/06/2024 03:53:29

Biblioteca(s): | Embrapa Arroz e Feijão.
Data corrente: | 22/01/2019
Data da última atualização: | 12/02/2020
Autoria: | HOFFMANN, J. F.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; LINDEMANN, I. da S.; ELIAS, M. C.; TAKEOKA, G. R.; VANIER, N. L.
Afiliação: | JESSICA FERNANDA HOFFMANN, UNIVERSIDADE FEDERAL DE PELOTAS; PRISCILA ZACZUK BASSINELLO, CNPAF; JOSE MANOEL COLOMBARI FILHO, CNPAF; IGOR DA SILVA LINDEMANN, UNIVERSIDADE FEDERAL DE PELOTAS; MOACIR CARDOSO ELIAS, UNIVERSIDADE FEDERAL DE PELOTAS; GARY R. TAKEOKA, USDA, Albany-CA; NATHAN LEVIEN VANIER, UNIVERSIDADE FEDERAL DE PELOTAS.
Título: | Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics.
Ano de publicação: | 2019
Fonte/Imprenta: | Cereal Chemistry, v. 96, p. 292-301, Mar./Apr. 2019.
ISSN: | 1943-3638
DOI: | 10.1002/cche.10121
Idioma: | Inglês
Conteúdo: | Background and objectives: This study evaluated the volatile profile by solid-phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS) and the cooking quality properties of seven aromatic and one non-aromatic rice genotypes grown in Brazil. Findings: Twenty-three volatile compounds were identified by SPME-GC/MS analysis. PCA and PLS-DA allowed the separation of aromatic and non-aromatic genotypes. PLS-DA analysis revealed six compounds as discriminating between groups: 2-acetyl-1-pyrroline (2-AP), decanal, 2-hexanone, 2-pentylfuran, 1-hexanol, and hexanal. 2-AP was detected only in aromatic genotypes, and the content varied from 0.21 to 0.57 ug/g. Cooking time changed from 23.5 to 38.3 min in the new aromatic genotypes while hardness changed from 52.7 to 100.7 N. Conclusions: Our study revealed six volatile compounds as discriminants between aromatic and non-aromatic genotypes grown in Brazil. 2-AP was identified only in aromatic genotypes. Genotype BR5 exhibited the best general performance since their volatile compounds results indicate less off-flavors (hexanal), higher 2-AP content, and similar cooking time and hardness to IRG and JAS. Significance and novelty: Results may help rice chain in selecting Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. Also, this work may serve as a starting point for future work on aromatic rice authenticity.
Palavras-Chave: | Rice aroma.
Thesagro: | Aroma; Arroz; Oryza Sativa.
Thesaurus Nal: | Aromatic compounds; Brown rice; Cooking quality; Volatile compounds.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Arroz e Feijão (CNPAF)
Exemplares: | CNPAF - (35431-1) - UPC - AP - DD - 2019 -  - 2019 - DIS