Hoffmann, Jessica Fernanda published the artcileVolatile compounds profile of Brazilian aromatic brown rice genotypes and its cooking quality characteristics, Related Products of alcohols-buliding-blocks, the main research area is volatile compound brown rice cooking.
Background and objectives : This study evaluated the volatile profile by solid-phase microextraction (SPME)-gas chromatog./mass spectrometry (GC/MS) and the cooking quality properties of seven aromatic and one non-aromatic rice genotypes grown in Brazil. Findings : Twenty-three volatile compounds were identified by SPME-GC/MS anal. PCA and PLS-DA allowed the separation of aromatic and non-aromatic genotypes. PLS-DA anal. revealed six compounds as discriminating between groups: 2-acetyl-1-pyrroline (2-AP), decanal, 2-hexanone, 2-pentylfuran, 1-hexanol, and hexanal. 2-AP was detected only in aromatic genotypes, and the content varied from 0.21 to 0.57 μg/g. Cooking time changed from 23.5 to 38.3 min in the new aromatic genotypes while hardness changed from 52.7 to 100.7 N. Conclusions : Our study revealed six volatile compounds as discriminants between aromatic and non-aromatic genotypes grown in Brazil. 2-AP was identified only in aromatic genotypes. Genotype BR5 exhibited the best general performance since their volatile compounds results indicate less off-flavors (hexanal), higher 2-AP content, and similar cooking time and hardness to IRG and JAS. Significance and novelty : Results may help rice chain in selecting Brazilian genotypes of aromatic rice to be grown in Brazil and distributed worldwide. Also, this work may serve as a starting point for future work on aromatic rice authenticity.
Cereal Chemistry published new progress about Brown rice. 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Related Products of alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts