Physicochemical Characteristics of Cultivated Aromatic Rice Germplasm and Comparative Analysis of Flavor Components During Transplanting Time |
Cho, Jun Hyun
(Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
Song, You Chun (Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Lee, Kwang Sik (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Choi, Sik Won (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Lee, Mi Ja (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Jang, Ki Chang (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Kim, Hyun Young (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Kang, Hyeon Jung (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Park, Ki Do (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) Seo, Woo Duck (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) |
1 | Hu, C., Zawistowski, J., Ling, W., & Kitts, D. D. (2003). Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems. Journal of Agricultural and Food Chemistry, 51(18), 5271-5277. DOI |
2 | Juliano, B. O. (1971). A simplified assay for milled-rice amylose. Journal of Cereal Science, Today, 16, 334-360. |
3 | Juliano, B. (1985). Criteria and test for rice grain qualities. Rice: Chemistry and Technology, 443-524. |
4 | Choi, Y. G., Kim, M. K., Jung, K. H., Cho, S. Y., Moon, H. P., Jun, B. T., Choi, H. C., Park, N. G. Kim, G. W. Hwang, K. H., Kim, Y. S., Park, R. K., & Cho, J. Y. (1995). An aromatic semi-dwarf lodging resistant rice variety 'Hyangmibyeo1ho'. Agricultural Science Reports of RDA, Korea, 37(1), 67-74. |
5 | Jang, W. S., Seo, C. R., Jang, H. H., Song, N. J., Kim, J. K., Ahn, J. Y., Han, J. J., Seo, W. D., Kim, D. J., Oh, S. K., Lee, J. H., Yoon, M. R., Choi, I. S., Lee, D. H., & Kim, Y. G. (2012). Changes in quality properties of brown rice after germination. Korean Journal of Food Science and Technology, 44(3), 300-305. DOI |
6 | Kim, K. J., & Kim, K. H. (1987). Study on the physicochemical properties of rice grains harvested from different regions. Korean Journal of Crop Science, 32(2), 234-242. |
7 | Kim, J. S., Park, O. S., Ahn, S. N., Lee, J. R., Gwag, J. G., Kim, T. S., & Lee, S. Y. (2008). Quantification of 2-acetyl-1-pyrroline from the aroma rice germplasm by gas chromatography. Korean Journal of Food Science and Technology, 40(5), 516-521. |
8 | Kim, J. S., Song, M. H., Choi, J.E., Lee, H. B., & Ahn, S. N. (2008). Quantification of protein and amylose contents by near infrared reflectance spectroscopy in aroma rice. Korean Journal of Food Science and Technology, 40(6), 603-610. |
9 | Kim, J. S., Ahn, S. N., Kang, H. K., Cho, Y. H., Gwag, J. G., & Lee, S. Y.(2008). Estimation of physico-chemical characteristics of domestic aroma rice and foreign aroma rice. Korean Journal of Crop Science, 53(2), 203-216. |
10 | Kim, J. S., Ahn, S. N., Cho, Y. H., Gwag, J. G., Kim, T. S., Lee, J. R., & Lee, S. Y. (2008). Estimation of agronomic characteristics of domestic aromatic rice germplasm and foreign aromatic rice germplasm in RDA genebank, Korea. Korean Journal of Crop Science, 53(3), 261-272. |
11 | Kim, J. S., Cho, J. R., Gwag, J. G., Kim, T. S., Ahn, S. N., & Lee, S. Y. (2009). Comparison analysis of aromatic compounds in the aromatic rice germplasm by gas chromatography and mass spectrometry. Korean Journal of Crop Science, 54(1), 88-103. |
12 | Lee, J. C., & Kim, Y. H. (1999). Comparison of volatile flavor components of korean aromatic rice and nonaromatic rice. Journal of the Korean Society of Food Science and Nutrition, 28(2), 299-304. |
13 | Kim, H. N., Yu, S. Y., Yoon, W. B., Jang, S. M., Jang, Y. J., Lee, O. H. (2014). Analysis of nutritional components and physicochemical properties of hot-air dried Jerusalem Artichoke (Helianthus tuberosus L.) powder. Korean Journal of Food Science and Technology, 46(1), 73-78. DOI |
14 | Lee, B. Y., Yoon, I. H., Tetsuya, I., Ikuji, K., & Tetsujiro, O. (1989). Cooking quality and texture of Japonica-Indica breeding type and Japonica type, Korean rice. Korean Journal of Food Science and Technology, 21(5), 613-618. |
15 | Lee, B. Y., Son, J. R., Ushio, M., Keiji, K., & Akio, M. (1991). Changes of Volatile Components of Cooked Rice during Storage at . Korean Journal of Food Science and Technology, 23(5), 610-613. |
16 | Lee, T. S., Lee, Y. H., Kim, K. S., Kim, W., Kim, K. S., Jang, Y. S., & Park, K. G. (2012). Characteristics of fatty acid composition and properties by blending of vegetable oils. Korean Journal of Plant Resources, 25(5), 624-632. DOI |
17 | Nam, S., Kwon, Y. R., Cho, J. H., Seo,W. D., Choi & S.W. Yoon. (2016). Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea. Korean Journal of Food Preservation, 23(5), 673-679. DOI |
18 | Lee, Y.M., &Park, K. W. (2015). Black rice (Oryza sativa L.) extracts induce osteoblast differentiation and protect against bone loss in ovariectomized rats. Food & Function, 6(1), 264-274. DOI |
19 | Moon, H. P., Choi, Y. G., Jeong, G. H., Hwang, G. H., Lee, J. H., Kim, M. G., Cho, S. Y., Jeon, B. T., Kim, J. I., Hwang, H. G., Choi, H. C., Park, R. G., & Kim, Y. S. (1998). A new variety, multi disease resistant and semi-dwarf aromatic rice cultivar "Hangmibyeo 2ho". Agricultural Science Reports of RDA, Korea, 40(1), 34-40. |
20 | Mahmud, M. M. C., Das, A. C., Lee, S. K., Kim, T. H., Oh, Y., Cho, Y. H., & Lee, Y. S. (2016). Germinationinduced changes in favoring compound profiles and phytonutrient contents in scented rice. Korean Journal of Crop Science, 61(4), 242-250. DOI |
21 | Son, J. R., Kim, J. H., Lee, J. I., Youn, Y. H., Kim, J. K., Hwang, H. G., & Moon, H. P. (2002). Trend and further research of rice quality evaluation. Korean Journal of Crop Science, 47(S), 33-54. |
22 | Sompong, R., Siebenhandl-Ehn, S., Linsberger-Martin, G., & Berghofer, E. (2011). Physicochemical and antioxidative properties of red and black rice varieties from Thailand, China and Sri Lanka. Food Chemistry, 124(1), 132-140. DOI |
23 | Shao, Y., Xu, F., Chen, Y., Huang, Y., Beta, T., & Bao, J. (2015). Analysis of genotype, environment, and their interaction effects on the phytochemicals and antioxidant capacities of red rice (Oryza sativa L.). Cereal Chemistry, 92(2), 204-210. DOI |
24 | Deffenbaugh, L. B., & Walker, C. E. (1989). Comparison of starch pasting properties in the Brabender Viscoamylograph and the Rapid Visco-Analyzer. Cereal Chemistry, 66(6), 493-499. |
25 | Buttery, R. G., Turnbaugh, J. G., & Ling, L. C. (1988). Contribution of volatiles to rice aroma. Journal of Agricultural and Food Chemistry, 36(5), 1006-1009. DOI |
26 | Bryant, R. J., & McClung, A. M. (2011). Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC-MS. Food Chemistry, 124(2), 501-513. DOI |
27 | Wakte, K., Zanan, R., Hinge, V., Khandagale, K., Nadaf, A., & Henry, R. (2017). Thirty-three years of 2-acetyl-1-pyrroline, a principal basmati aroma compound in scented rice (Oryza sativa L.): a status review. Journal of the Science of Food and Agriculture, 97(2), 384-395. DOI |
28 | Waters AccQ-Tag amino acid analysis system. (1993). Amino acid analysis system of operators manual of the Waters associates. pp. 41-46, Waters, Milford, MA, USA. |
29 | Yoon, Y. E., Kuppusamy, S., Kim, S. Y., Kim, J. H., & Lee, Y. B. (2016). Free amino acid composition of Korean spinach (Spanacia oleracea) cultivars as influenced by different harvesting time. Korean Journal of Environmental Agriculture, 35(2), 104-110. DOI |
30 | Choi, M. J., Kim, H. Y., & Cho, E. J. (2012). Anti-aging effect of black rice against H2O2-induced premature senescence. Journal of Medicinal Plants Research, 6(20), 3672-3680. |
31 | Gomez, K. A., & De Datta, S. K. (1975). Influence of environment on protein content of rice. Agronomy Journal, 67(4), 565-568. DOI |
32 | Ha, K. Y., Lee, J. K., Shin, H. T., Lee, S. Y., Yang, B. G., Kim, B. K., Jung, J. I., Kim, Y. D., Shin, M. S., Koh, J. G., Lee, K. S., Kim, J. H., & Cho, S. Y. (1996). A new aromatic and good grain quality japonica rice variety "Hyangnambyeo". Agricultural Science Reports of RDA, Korea, 38(2), 54-60. |
33 | Hegsted, D. M., Ausman, L. M., Johnson, J. A., & Dallal, G. E. (1993). Dietary fat and serum lipids: an evaluation of the experimental data. The American Journal of Clinical Nutrition, 57(6), 875-883. DOI |