Browse > Article
http://dx.doi.org/10.3839/jabc.2017.045

Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars  

Son, Eun Young (Department of Food Science and Engineering, Ewha Womans University)
Kim, Hye Won (Department of Food Science and Engineering, Ewha Womans University)
Kim, Sun Ah (Department of Food Science and Engineering, Ewha Womans University)
Lee, Sang Mi (Department of Food Science and Engineering, Ewha Womans University)
Paek, Se Hee (Food R&D center, CJ Cheiljedang)
Kim, Sun Hee (Food R&D center, CJ Cheiljedang)
Seo, Yong Ki (Food R&D center, CJ Cheiljedang)
Park, Hye-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Oh, Sea-Kwan (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Kim, Young-Suk (Department of Food Science and Engineering, Ewha Womans University)
Publication Information
Journal of Applied Biological Chemistry / v.60, no.3, 2017 , pp. 283-291 More about this Journal
Abstract
Rice that the half of population in the world eats as a staple food is mostly produced and consumed in Asia. However, its consumption is nowadays decreasing mainly due to diet diversity. Accordingly, some attempts are in demand to enhance the utilization of rice. In this study, profiling of volatile and non-volatile flavor components in rice pastes obtained by ${\alpha}$-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatography-mass spectrometry combined by solid phase microextraction and gas chromatography-time of flight-mass spectrometry after a derivatization, respectively. In total, 46 volatile compounds identified included 6 alcohols, 6 aldehydes, 4 esters, 4 furan derivatives, 4 ketones, 1 acid, 1 sulfur-containing compound, 7 hydrocarbons, 5 aromatics and 8 terpenes. The non-volatile flavor components found were composed of 12 amino acids, 6 sugars and 4 sugar alcohols. In principal component analysis, rice paste samples could be discriminated according to cultivars on the score plots of volatile and non-volatile flavor compounds. In particular, some volatile compounds such as pentanal and 4,7-dimethylundecane could contribute to distinguish Senong 17 white and Senong 17 brown, whereas ethanol, 6-methylhep-5-en-2-one, and tridecane could be highly related to the discrimination of Iipum from other cultivars. Among non-volatile compounds, some amino acids such as glycine, serine and ${\gamma}$-aminobutyric acid and some sugars such as sucrose and fructose were mainly responsible for the discrimination of Danmi from the other cultivars. On the other hand, galactose, arabitol and mannose were more closely related to Senong 17 white than Senong 17 brown.
Keywords
Amino acids; ${\alpha}$-Amylase; Cultivars; Rice paste; Sugars; Sugar alcohols; Volatile compounds;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Tran TU, Suzuki K, Odadome H, Ikezaki H, Homma S, Ohtsubo K (2005) Detection of changes in taste of japonica and indica brown and milled rice (Oryza sativa L.) during storage using physicochemical analyses and a taste sensing system. J Agric Food Chem 53(4): 1108-1118   DOI
2 Vaewta C, Siree C (2006) Free Amino Acid and Reducing Sugar Composition of Pandan (Pandanus amaryllifolius) Leaves. J Nat Sci 40: 67-74
3 Wright JM, Carunchia Whetstine ME, Evan Miracle R, Drake Maryanne (2006) Characterization of a cabbage off-flavor in whey protein isolate. J Food Sci 71(2): 86-90   DOI
4 Yajima I, Yanai T, Nakamura M, Sakakibara H, Habu T (1978) Volatile flavor components of cooked rice. Agric Biol Chem 42(6): 1229-1233   DOI
5 Yang DS, Shewfelt RL, Lee KS, Kays SJ (2008) Comparison of odor-active compounds from six distinctly rice flavor types. J Agric Food Chem 56(8): 2780-2787   DOI
6 Yoshihashi T, Huong NTT, Inatomi H (2002) Precursors of 2-Acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. J Agric Food Chem 50: 2001-2004   DOI
7 Zeng Z, Zhang H, Zhang T, Tamogami S, Chen JY (2009) Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spectrometry with modified headspace solid-phase microextraction method. J Food Compost Anal 22: 347-353   DOI
8 Champagne ET, Bett-Garber KL, Thompson J, Mutters R, Grimm CC, McClung AM (2005) Effects of drain and harvest dates on rice sensory and physicochemical properties. Cereal Chem 82(4): 369-374   DOI
9 Baek JG, Shin SM, Kwon DY, Choi HK, Lee CH, Kim YS (2010) Metabolite profiling of Chenggukjang, a fermeted soybean paste, inoculated with various Bacillus strains during fermentation. Biosci Biotechnol Biochem 74(9): 1860-1868   DOI
10 Bryant RJ, McClung AM (2011) Volatile profiles of aromatic and nonaromatic rice cultivars using SPME/GC-MS. Food Chem 124: 501-513   DOI
11 Das M, Banerjee R, Bal S (2008) Evaluation of physicochemical properties of enzyme treated brown rice (Part B). J Food Sci Technol 41(10): 2092-2096
12 Demyttenaere J, Tehrani KA, Kimpe N De (2002) The chemistry of the most important maillard flavor compounds of bread and cooked rice. ACS Symp Ser 826: 150-165
13 Eagle H, Oyama VI, Levy M, Freeman AE (1957) myo-Inositol as an essential growth factor for normal and malignant human cells in tissue culture. J Biol Chem 266: 191-205
14 Elaine TC, Karen L. BG, James T, Randall M, Casey CG, Anna MM (2005) Effects of Drain and Harvest Dates on Rice Sensory and Physicochemical Properties. Cereal Chem 82(4): 369-374   DOI
15 Goff SA, Klee HJ (2006) Plant volatile compounds: sensory cues for health and nutritional value? Science 311: 815-819   DOI
16 Guadagni DG, Buttery RG, Okano S (1963) Odour thresholds of some organic compounds associated with food flavours. J Sci Food Agric 14: 761-765   DOI
17 Kanwar SS, Verma HK, Kaushal RK, Gupta R, Chimni SS, Kumar Y, Chauhan GS (2005) Effect of solvents and kinetic parameters on synthesis of ethyl propionate catalysed by poly (AAc-co-HPMA-cl-MBAm)-matrix-immobilized lipase of Pseudomonas Aeruginosa BTS-2. World J Microbiol Biotechnol 21: 1037-1044   DOI
18 Gupta R, Gigras P, Mohapatra H, Goswami VK, Chauhan B (2003) Microbial ${\alpha}$-amylases: a biotechnological perspective. Process Biochem 38: 1599-1616   DOI
19 Hernandez N, Rodriguez-Alegria ME, Gonzalez F, Lopez-Munguia A (2000) Enzymatic treatment of rice bran to improve processing. J Am Oil Chem Soc 77(2): 177-180   DOI
20 Jung MY, Yoon SH, Lee HO, Min DB (1998) Singlet oxygen and ascorbic acid effects on dimethyl disulfide and off-flavor in skim milk exposed to light. J Food Sci 63(3): 408-412   DOI
21 Karahadian C, Johnson KA (1995) Analysis of headspace volatiles and sensory characteristics of fresh corn tortillas made from fresh masa dough and spray-dried masa flour. J Agric Food Chem 41: 791-799
22 Kim DC, Choi JW, IN MJ (2011) Utilization of Leuconostoc mesenteroides 310-12 strain in the fermentation of a traditional Korean rice-based beverage. Appl Biol Chem 54(1): 21-25   DOI
23 Kim MR (2011) The Statue of Korea's rice industry and the rice processing industry. Food Ind Nutr 16(1): 22-26
24 Kim GR, Jung ES, Lee S, Lim SH, Lee CH (2014) Combined mass spectrometry-based metabolite profiling of different pigmented rice (Oryza sativa L.) seeds and correlation with antioxidant. Molecules 19(10): 15673-15686   DOI
25 Morales MT, Luna G, Aparicio R (2005) Comparative study of virgin olive oil sensory defects. J Food Chem 91(2): 239-301
26 Kim JK, Park SY, Lim SH, Yeo YS, Cho HS, Ha SH (2013) Comparative metabolic profiling of pigmented rice (Oryza sativa L.) cultivars reveals primary metabolites are correlated with secondary metabolites. J Cereal Sci 57: 14-20   DOI
27 Kelebek H, Selli S (2011) Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol(Citrus sinensis L.Osbeck) orange juice. J Sci Food Agric 91: 1855-1862   DOI
28 Miyazawa M, Yoshinaga S, Kashima Y, Nakahashi H, Hara N, Nakagawa H, Usami A (2016) Chemical composition and characteristic odor compounds in essential oil from Alismatis Rhizoma (Tubers of Alisma orientale). J Oleo Sci 65(1): 91-97   DOI
29 Schieberle P (1991) Primary odorants of popcorn. J Agric Food Chem 39, 1141-1144   DOI
30 Sawamura M, Tu NTM, Onishi Y, Ogawa E, Choi HS (2004) Charcteristic odor components of Citrus reticulata Blanco(Ponkan) cold-preseed oil. Biosci Biothehnol Biochem 68(8): 1690-1697   DOI
31 Schieberle P, Hofmann T (1997) Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures. J Agric Food Chem 45: 227-232   DOI
32 Shin FF, Daigle K (1997) Use of enzymes for the separation of protein from rice flour. Cereal Chem 74(4): 437-441   DOI