Please wait a minute...
Frontiers of Agriculture in China

ISSN 1673-7334

ISSN 1673-744X(Online)

CN 11-5729/S

Front. Agric. China    2010, Vol. 4 Issue (1) : 1-9     DOI: 10.1007/s11703-009-0087-x
Research articles |
Some factors affecting the concentration of the aroma compound 2-acetyl-1-pyrroline in two fragrant rice cultivars grown in South China
Piebiep GOUFO1,Meiyang DUAN2,Xiangru TANG2,Sugunya WONGPORNCHAI3, 4,
1.Department of Crop Science and Technology South China Agricultural University, Guangzhou 510642, China;Department of Biochemistry, University of Yaoundé I, Yaoundé FS 812, Cameroon; 2.Department of Crop Science and Technology South China Agricultural University, Guangzhou 510642, China; 3.Department of Chemistry, Chiang Mai University, Chiang Mai 50200, Thailand; 4.2010-03-15 16:06:58;
Download: PDF(160 KB)  
Export: BibTeX | EndNote | Reference Manager | ProCite | RefWorks
Abstract  The fragrance potential of two fragrant rice (Oryza sativa L.) cultivars grown in South China was investigated in this study using headspace SPME and static headspace in conjunction with GC-MS. About a five-fold difference of 2-acetyl-1-pyrroline (2-AP) levels were observed among the two fragrant rice cultivars, with Guixiangzhan having the highest content (3.86 µg·g−1) comparable to that obtained with Thai KDML 105 rice. Other compounds instead of 2-AP were assumed to contribute to the characteristic aroma of Peizaruanxiang. The two cultivars were subjected to two preharvest treatments (planting density and harvest date) and different storage conditions (3 to 6 months at −4, 8, 20, and 30°C). Results were discussed in terms of grain yield, milling quality, grain appearance, and amylose and protein contents of rice samples associated with differing treatments. Highest 2-AP concentrations were obtained for Guixiangzhan and Peizaruanxiang with lower planting densities, the earliest harvesting time of 10 days after heading, the shortest storage time of 3 months, and the lowest storage temperature of −4°C. These findings indicate that manipulating pre- and postharvest treatments can greatly improve the specific attributes of the domestically produced cultivars. With that in mind, China could effectively increase its share of the domestic market of fragrant rice and even tap into the international market.
Keywords fragrant rice      South China      2-acetyl-1-pyrroline      planting density      harvest date      storage conditions      
Issue Date: 05 March 2010
URL:     OR
Bergman C J, Delgado J T, Bryant R, Grimm C, Cadwallader K R, Webb B D(2000). Rapid gas chromatographic techniquefor quantifying 2-acetyl-l-pyrroline and hexanal in rice (Oryza sativa L.). Cereal Chemistry, 77: 454–458

doi: 10.1094/CCHEM.2000.77.4.454
Buttery R G, Juliano B O, Ling L C(1983). Identification of rice aroma compound2-acetyl-1-pyrroline in Pandan leaves. Chemical Industry, 478
Buttery R G, Turnbaugh J G, Ling L C(1988). Contribution of volatiles to ricearoma. Journal of Agricultural and FoodChemistry, 36: 1006–1009

doi: 10.1021/jf00083a025
Champagne E T(2008). Rice aroma and flavor: a literature review. Cereal Chemistry, 85: 445–454

doi: 10.1094/CCHEM-85-4-0445
Gu J(2002). Identification of 2-acetylpyridine in Xiangjing-8618rice and in Yahonkaoluo leaves. Food Chemistry, 78: 163–166

doi: 10.1016/S0308-8146(01)00394-6
Hien N L, Yoshihashi T N, Sarhadi W A, Hirata Y(2006). Sensory test for aroma and quantitative analysis of2-acetyl-1-pyrroline in Asian aromatic rice varieties. Plant Production Science, 9: 294–297

doi: 10.1626/pps.9.294
Jezussek M, Juliano B, Schieberle P(2002). Comparison of key aroma compoundsin cooked brown rice varieties based on aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 50: 1101–1105

doi: 10.1021/jf0108720
Juliano B O, Villareal C P(1993). GrainQuality Evaluation of World Rices. Manila: International Rice Research Institute
Maraval I, Mestres C, Pernin K, Ribeyre F, Boulanger R, Guichard E, Gunata Z(2008). Odor-active compounds in cooked rice cultivars fromCamargue (France) analyzed by GC-O and GC-MS. Journal of Agricultural and Food Chemistry, 56: 5291–5298

doi: 10.1021/jf7037373
Sriseadka T, Wongpornchai S, Kitsawatpaiboon P(2006). Rapid method forquantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline,in fragrant rice using automated headspace gas chromatography. Journal of Agricultural and Food Chemistry, 54: 8183–8189

doi: 10.1021/jf0614490
Tang X R, Wu M(2006). Effectsof application of zinc, iron and lanthanum on contents of aroma inbrown rice and proline in flag leaf of aromatic rice. Hybrid Rice, 21: 69–72 (in Chinese)
Widjaja R W, Craske J D, Wootton M(1996). Comparative studies on volatile componentsof non-fragrant and fragrant rices. Journalof the Science of Food and Agriculture, 70: 151–161

doi: 10.1002/(SICI)1097-0010(199602)70:2<151::AID-JSFA478>3.0.CO;2-U
Wongpornchai S, Dumri K, Jongkaewwattana S, Siri B(2004). Effects of drying methods and storage time on the aromaand milling quality of rice (Oryza sativa L.) cv. Khao Dawk Mali 105. Food Chemistry, 87: 407–414

doi: 10.1016/j.foodchem.2003.12.014
Yang D S, Lee K S, Jeong O Y, Kim K J, Kays S J(2008a). Characterizationof volatile aroma compounds in cooked black rice. Journal of Agricultural and Food Chemistry, 56: 235–240

doi: 10.1021/jf072360c
Yang D S, Lee K S, Kim K J, Kays S J(2008b). Site of origin of volatile compounds in cooked rice. Cereal Chemistry, 85: 591–598

doi: 10.1094/CCHEM-85-5-0591
Yang J C(2007). Some critical considerations on rice high-yielding breedingin China. Frontiers of Agriculture in China, 1: 389–396

doi: 10.1007/s11703-007-0065-0
Yoshihashi T N, Huong N T T, Surojanametakul V, Tungtrakul P, Varanyanond W(2005). Effectof storage conditions on 2-acetyl-l-pyrroline content in aromaticrice variety, Khao Dawk Mali 105. Journalof Food Science, 70: S34–S37

doi: 10.1111/j.1365-2621.2005.tb09061.x
Zeng Z, Zhang H, Chen J Y, Zhang T, Matsunaga R(2008). Flavor volatilesof rice during cooking analyzed by modified headspace SPME/GC-MS. Cereal Chemistry, 85: 140–145

doi: 10.1094/CCHEM-85-2-0140
No related articles found!
Full text