Insight of aroma in brown rice through chemical assessment of 2-Acetyl-1-pyrroline (2AP) in aromatic germplasm of India
Sathish Kumar Peddamma
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorPraveen Kumar Ragichedu
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorSekhar Maddala
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorDurbha Sanjeeva Rao
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorVenkata Subba Rao Lella
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorKalyan Konne
CSIR-Indian Institute of Chemical Technology, Hyderabad, India
Search for more papers by this authorPrabhakar Sripada
CSIR-Indian Institute of Chemical Technology, Hyderabad, India
Search for more papers by this authorGopala Krishnan S
ICAR-Indian Agricultural Research Institute, Delhi, India
Search for more papers by this authorA. K. Singh
ICAR-Indian Agricultural Research Institute, Delhi, India
Search for more papers by this authorCorresponding Author
Seshu Madhav Maganti
ICAR-Indian Institute of Rice Research, Hyderabad, India
Correspondence
Seshu Madhav Maganti, ICAR-Indian Institute of Rice Research, Hyderabad, India.
Emails: [email protected], [email protected]
Search for more papers by this authorSathish Kumar Peddamma
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorPraveen Kumar Ragichedu
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorSekhar Maddala
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorDurbha Sanjeeva Rao
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorVenkata Subba Rao Lella
ICAR-Indian Institute of Rice Research, Hyderabad, India
Search for more papers by this authorKalyan Konne
CSIR-Indian Institute of Chemical Technology, Hyderabad, India
Search for more papers by this authorPrabhakar Sripada
CSIR-Indian Institute of Chemical Technology, Hyderabad, India
Search for more papers by this authorGopala Krishnan S
ICAR-Indian Agricultural Research Institute, Delhi, India
Search for more papers by this authorA. K. Singh
ICAR-Indian Agricultural Research Institute, Delhi, India
Search for more papers by this authorCorresponding Author
Seshu Madhav Maganti
ICAR-Indian Institute of Rice Research, Hyderabad, India
Correspondence
Seshu Madhav Maganti, ICAR-Indian Institute of Rice Research, Hyderabad, India.
Emails: [email protected], [email protected]
Search for more papers by this authorAbstract
Background and objectives
Fragrance and flavor of aromatic rice are chief indicators for consumer acceptability. Aroma is evaluated by time-consuming and labor-intensive sensory or chemical methods. In this study, we aimed volatile profiles of aromatic rice germplasm.
Findings
Considering the volatile nature of aroma compounds, highly sensitive and robust gas chromatography mass spectrometry (GC-MS) analysis is the best alternative and can accurately assess the volatile aromatic compounds. Aromatic (552) and nonaromatic (4) genotypes collected from 10 centers across the country were analyzed with GC-MS. 2-acetyl-1-pyrroline (2AP) was estimated in all the genotypes and 10 genotypes cultivated at four geographical indicator (GI) and five non-GI centers. Full scan analysis was performed in genotypes with (22) and without (147) 2AP to identify and quantify other aroma compounds. Among the genotypes, 409 contain 2AP from 0.001 (UPRI93-101) to 0.0478 (Jasmine Scented) ppm. The mean 2AP content was 0.009 ppm. Six more compounds were detected in full scan analysis. Of these, nonanal was highest followed by hexanal and four compounds (hydroxyl methyl furfural, indole, benzyl alcohol, and guaiacol) in similar concentration.
Conclusions
2-acetyl-1-pyrroline was higher in varieties cultivated at GI locations and genotype response varied from 0.66 (IR 62873-227-1-16) to 2.93 (Bindli) folds. Although seven compounds (2AP and six other aroma compounds) were found, at this stage, it is premature to assign one or more of these compounds as responsible for the desired aroma considering the specificity of olfactory receptors and their highly varying odor detection threshold for individual compounds.
Significance and novelty
This study is first in terms of number of genotypes used, identification of aromatic rice without 2AP, and assessing impact of GI on 2AP.
Supporting Information
| Filename | Description |
|---|---|
| cche10081-sup-0001-FigS1.jpgimage/jpg, 24.4 KB | |
| cche10081-sup-0002-FigS2.jpgimage/jpg, 29.9 KB | |
| cche10081-sup-0003-FigS3.tifimage/tif, 21 KB | |
| cche10081-sup-0004-TableS1.docxWord document, 63.1 KB | |
| cche10081-sup-0005-TableS2.docWord document, 87.5 KB |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
REFERENCES
- Bergman, C., Delgado, J., Bryant, R., Grimm, C., Cadwallder, K., & Webb, B. (2000). A rapid gas chromatographic technique for quantifying 2-acetyl-l-pyrroline and hexanal in rice (Oryza sativa, L.). Cereal Chemistry, 77, 454–458. https://doi.org/10.1094/CCHEM.2000.77.4.454
- Borompichaichartkul, C., Wiset, L., Tulayatun, V., Tuntratean, S., Thetsupamorn, T., & Impaprasert, R. (2007). Comparative study of effects of drying methods and storage conditions on aroma and quality attributes of Thai jasmine rice. Drying Technology, 25, 1185–1192. https://doi.org/10.1080/07373930701438550
- Bradbury, L. M. T., Fitzgerald, T. L., Henry, R. J., Jin, Q. S., & Waters, D. L. E. (2005). The gene for fragrance in rice. Plant Biotechnology Journal, 3, 363–370. https://doi.org/10.1111/j.1467-7652.2005.00131.x
- Buttery, R. G., Ling, L. C., Juliano, B. O., & Turnbaugh, J. G. (1983). Cooked rice aroma and 2-acetyl-1-pyrroline. Journal of Agricultural and Food Chemistry, 31, 823–826. https://doi.org/10.1021/jf00118a036
- Buttery, R. G., Ling, L. C., & Mon, T. R. (1986). Quantitative-analysis of 2-acetyl-1-pyrroline in rice. Journal of Agricultural and Food Chemistry, 34, 112–114. https://doi.org/10.1021/jf00067a031
- Buttery, R. G., Turnbaugh, J. G., & Ling, L. C. (1988). Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry, 36, 1006–1009. https://doi.org/10.1021/jf00083a025
- Casey, C., Grimm, I., Elaine, T., Champagne, I., Steven, W., Lloyd, I., … Anna, M. (2011). Histochemical and biochemicalanalysis of major aroma compound (2-acetyl-1-pyrroline) in basmati andother scented rice (Oryza sativa L.). Cereal Chemistry, 88(3), 271.
- Cometto-Mun˜iz, J. E., & Abraham, M. H. (2010). Odor detection by humans of lineal aliphatic aldehydes and helional as gauged by dose-response. Chemical Senses, 35, 289–299. https://doi.org/10.1093/chemse/bjq018
- Fitzgerald, M. A., Sackville Hamilton, N. R., Calingacion, M. N., Verhoeven, H. A., & Butardo, V. M. (2008). Is there a second fragrance gene in rice? Plant Biotechnology Journal, 6(4), 416–423. https://doi.org/10.1111/j.1467-7652.2008.00327.xEpub 2008 Mar 6.
- Goufo, P., Mei-Yan, D., Wongpomchaii, S., & Xiang-Ru, T. (2010). Factors affecting concentration of the aroma compound 2-acetyl-1-pyrroline in two fragrant rice cultivars grown in South China. Frontiers of Agriculture in China, 4, 1–9. https://doi.org/10.1007/s11703-009-0087-x
10.1007/s11703-009-0087-x Google Scholar
- Grimm, C., Bergman, C. J., Delgado, J. T., & Bryant, R. (2001). Screening for 2-acetyl-l-pyrroline in the headspace of rice using SPMEIGCI MS. Journal of Agricultural and Food Chemistry, 49, 245–249. https://doi.org/10.1021/jf0008902
- Hien, N. L., Yoshihashi, T., Sarhadi, W. A., & Hirata, Y. (2006). Sensory test for aroma and quantitave analysis of 2-acetyle-1-pyrroline in Asian aromatic rice varieties. Plant Production Science, 9(3), 294–297. https://doi.org/10.1626/pps.9.294
10.1626/pps.9.294 Google Scholar
- Hinge, V. R., Patil, H. B., & Nadaf, A. B. (2016). Aroma volatile analyses and 2AP characterization at various developmental stages in Basmati and Non-Basmati scented rice (Oryza sativa L.) cultivars. Rice, 9, 38. https://doi.org/10.1186/s12284-016-0113-6
- Jezussek, M., Juliano, B. O., & Schieberle, P. (2002). Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analyses. Journal of Agricultural and Food Chemistry, 50, 1101–1105. https://doi.org/10.1021/jf0108720
- Kovach, M. J., Calingacion, M. N., Fitzgerald, M. A., & McCouch, S. R. (2009). The origin and evolution of fragrance in rice (Oryza sativa L.). Proceedings of the National Academy of Sciences of the United States of America, 106(34), 14444–14449. https://doi.org/10.1073/pnas.0904077106
- Limpawattana, M., Yang, D. S., Kays, S. J., & Shewfelt, R. L. (2008). Relating sensory descriptors to volatile components in flavor of specialty rice types. Journal of Food Science, 73(9), S456–S467. https://doi.org/10.1111/j.1750-3841.2008.00952.x
- Lin, C., Hsih, T., & Hoff, B. (1990). Identification and quantification of the “popcorn'l-Iike aroma in Louisiana aromatic Della rice (Oryza sativa L.). Journal of Food Science, 55, 1466–1467. https://doi.org/10.1111/j.1365-2621.1990.tb03961.x
- Liyanaarachchi, G. D., Kottearachchi, N. S., & Samarasekera, R. (2014). Volatile profiles of traditional aromatic rice varieties in Sri Lanka. Journal of National Science Foundation Sri Lanka, 42(1), 87–93. https://doi.org/10.4038/jnsfsr.v42i1.6683
- Lorieux, M., Petrov, M., Huang, N., Guiderdoni, E., & Ghesquiere, A. (1996). Aroma in rice: Genetic analysis of a quantitative trait. Theoretical and Applied Genetics, 93, 1145–1151. https://doi.org/10.1007/BF00230138
- Maga, J. A. (1984). Rice product volatiles: A review. Journal of Agricultural and Food Chemistry, 32, 964–970. https://doi.org/10.1021/jf00125a002
- Mahatheeranont, S., Keawsa-ard, S., & Dumri, K. (2001). Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. Journal of Agricultural and Food Chemistry, 49, 773–779. https://doi.org/10.1021/jf000885y
- Malnic, B., Godfrey, P. A., & Buck, L. B. (2004). The human olfactory receptor gene family. Proceedings of the National Academy of Sciences, 101(8), 2584–2589. www.pnas.orgcgidoi10.1073pnas.0307882100.
- Malnic, B., Hirono, J., Sato, T., & Buck, L. B. (1999). Combinatorial receptor codes for odors. Cell, 96(5), 713–723. https://doi.org/10.1016/S0092-8674(00)80581-4
- Maraval, I., Mestres, C., Pernin, K., Ribeyre, F., Boulanger, R., Guichard, E., & Gunata, Z. (2008). Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. Journal of Agriculture and Food Chemistry, 56, 5291–5298. https://doi.org/10.1021/jf7037373
- Reinke, R. F., Welsh, L. A., Reece, J. E., Lewin, L. G., & Blakeney, A. B. (1991). Procedures for quality selection of aromatic rice varieties. International Rice Research Newsletter, 16, 10–11.
- Ricardo, C. A., Kini, A. D., & Firestein, S. (2000). The molecular receptive range of an odorant receptor. Nature Neuroscience, 3(12), 1248–1255.
- Selli, S., Kelebek, H., Ayseli, M. T., & Tokbas, H. (2014). Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. Food Chemistry, 165, 540–546. https://doi.org/10.1016/Journal of Food Chemistry.05.147
- Shubham, B., & Vidya, B. (2015). Geographical indication: The basmati rice controversy. International Journal for Legal Developments & Allied Issues, 1(2), 202–204. ISSN 2454-1273.
- Sood, B. C., & Sidiq, E. A. (1978). A rapid technique for scent determination in rice. Indian Journal of Genetics and Plant Breeding, 38, 268–271.
- Sriseadka, T., Wongpornchai, S., & Kitsawatpaiboon, P. (2006). Rapid method for quantitative analysis of aroma impact compound, 2-acetyl 1-pyrroline, in fragrant rice using automated headspace gas chromatography. Journal of Agricultural and Food Chemistry, 54, 8183–8189. https://doi.org/10.1021/jf0614490
- Srivong, P., Wangsomnuk, P., & Pongdontri, P. (2008). Characterization of a fragrant gene and enzymatic activity of betaine aldehyde dehydrogenase in aromatic and nonaromatic thai rice cultivars. KKU Science Journal, 36(4), 290–301.
- Tananuwong, K., & Lertsiri, S. (2010). Changes in volatile aroma pounds of organic fragrant rice during storage at different conditions. Journal of the Science of Food and Agriculture, 90, 1590–1596. https://doi.org/10.1002/jsfa.3976
- Widjaja, R., Craske, J. D., & Wootton, M. (1996). Comparative studies on volatile components of non-fragrant and fragrant rices. Journal of the Science of Food and Agriculture, 70(2), 151–161. https://doi.org/10.1002/(ISSN)1097-0010
- Wilkie, K., Wootton, M., & Paton, J. E. (2004). Sensory testing of Australian fragrant, imported fragrant, and non-fragrant rice aroma. International Journal of Food Properties, 7(1), 27–36. https://doi.org/10.1081/JFP-120022493
- 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). Journal of Agricultural and Food Chemistry, 51, 457–462. https://doi.org/10.1021/jf025856x
- Yajima, I., Yanai, T., Nakamura, M., Sakakibara, H., & Hayashi, K. (1978). Volatile flavor components of cooked kaorimai (scented rice, O. sativa japonica). Agricultural and Biological Chemistry, 43, 2425–2429.
- Yang, D. S., Lee, K. S., Jeong, O. Y., Kim, K. J., & Kays, S. J. (2008). Characterization of volatile aroma compounds in cooked black rice. Journal of Agricultural and Food Chemistry, 56, 235–240. https://doi.org/10.1021/jf072360c
- Yoshihashi, T. N., Huong, T. T., & Inatomi, H. (2002). Precursors of 2-acetyl-1- pyrroline, a potent flavor compound of an aromatic rice variety. Journal of Agricultural and Food Chemistry, 50, 2001–2004. https://doi.org/10.1021/jf011268s
- Yoshihashi, T., Huong, N. T. T., Surojanametakul, V., Tungtrakul, P., & Varanyanond, W. (2005). Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, Khao Dawk Mali 105. Journal of Food Science, 70, s34–s37. https://doi.org/10.1111/j.1365-2621.2005.tb09061.x
Citing Literature
