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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
22/01/2019 |
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Data da última atualização: |
12/02/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
HOFFMANN, J. F.; BASSINELLO, P. Z.; COLOMBARI FILHO, J. M.; LINDEMANN, I. da S.; ELIAS, M. C.; TAKEOKA, G. R.; VANIER, N. L. |
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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. |
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Título: |
Volatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Cereal Chemistry, v. 96, p. 292-301, Mar./Apr. 2019. |
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ISSN: |
1943-3638 |
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DOI: |
10.1002/cche.10121 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Rice aroma. |
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Thesagro: |
Aroma; Arroz; Oryza Sativa. |
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Thesaurus Nal: |
Aromatic compounds; Brown rice; Cooking quality; Volatile compounds. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02325naa a2200313 a 4500
001 2104610
005 2020-02-12
008 2019 bl uuuu u00u1 u #d
022 $a1943-3638
024 7 $a10.1002/cche.10121$2DOI
100 1 $aHOFFMANN, J. F.
245 $aVolatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics.$h[electronic resource]
260 $c2019
520 $aBackground 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.
650 $aAromatic compounds
650 $aBrown rice
650 $aCooking quality
650 $aVolatile compounds
650 $aAroma
650 $aArroz
650 $aOryza Sativa
653 $aRice aroma
700 1 $aBASSINELLO, P. Z.
700 1 $aCOLOMBARI FILHO, J. M.
700 1 $aLINDEMANN, I. da S.
700 1 $aELIAS, M. C.
700 1 $aTAKEOKA, G. R.
700 1 $aVANIER, N. L.
773 $tCereal Chemistry$gv. 96, p. 292-301, Mar./Apr. 2019.
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Embrapa Arroz e Feijão (CNPAF) |
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| 1. |  | MOURA, J. B.; VARGAS, A. C. de; GOUVEIA, G. V.; GOUVEIA, J. J. de S.; RAMOS-JÚNIOR, J. C.; BOTTON, S. de A.; PEREIRA, E. C.; COSTA, M. M. da. In vitro antimicrobial activity of the organic extract of Cladonia substellata Vainio and usnic acid against Staphylococcus spp. obtained from cats and dogs. Pesquisa Veterinária Brasileira, Rio de Janeiro, v. 37, n. 4, p. 368-378, abril 2017. Título em português: Atividade antimicrobiana in vitro do extrato orgânico de Cladonia substellata Vainio e ácido úsnico frente Staphylococcus spp. obtidos de cães e gatos.| Biblioteca(s): Embrapa Unidades Centrais. |
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