Comparative profiling of volatile compounds in the grains of rice varieties differing in their aroma

  • A.Shanthinie, Kambale Rohit Dilip and M. Raveendran


Rice (Oryza sativa L.) is a staple food for more than half of the world’s population. Aromatic rice is highly preferred by most of the rice consumers and the aroma in Pusa Basmati 1 is said to be contributed by the accumulation of 2-acetyl-1-pyrroline (2AP). Our preliminary sensory tests identified that some of the rice genotypes including a traditional genotype of North-Eastern hill regions namely Chakhao Amubiexhibit entirely different aroma. Identifying alternate sources for aroma in rice and understanding its genetic basis will accelerate the development of rice varieties with desirable aroma. This study was aimed at developing a reliable extraction and profiling method for analyzing aromatic compounds in rice. KOH mediated digestion of grain flour followed by trapping of volatile compounds using sample collection tube containing Sorbent: Tenax GR and GC-MS separation of volatiles identified key differences between non-aromatic Improved White Ponni and aromatic Pusa Basmati 1. More than 50 volatile organic compounds (VOCs) were detected. A major aromatic compound 2-acetyl-1-pyrroline (2AP, (C6H9NO)) was detected only in the grains of Pusa basmati 1 but not in Improved White Ponni. Apart from 2AP, several other aromatic hydrocarbons and aldehydes such as hexanal, benzaldehyde, and2-pyrroline were detected in Pusa Basmati 1.Outcomes of this study are identification of several aromatic compounds in rice and also paved way for identifying novel aromatic compounds in rice.

Research Article