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

Comparative analysis of volatile and non-volatile flavor compounds in rice paste made by α-amylase according to cultivars
Son E.Y.Kim H.W.Kim S.A.Lee S.M.Paek S.H.Kim S.H.Seo Y.K.Park H.-Y.Oh S.-K.Kim Y.-S.
Ewha Authors
김영석scopus; 이상미scopus
Issue Date
Journal Title
Journal of Applied Biological Chemistry
1976-0442JCR Link
vol. 60, no. 3, pp. 283 - 291
Amino acidsCultivarsRice pasteSugar alcoholsSugarsVolatile compoundsα-Amylase
Korean Society for Applied Biological Chemistry
SCOPUS; KCI scopus
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 nonvolatile flavor components in rice pastes obtained by α-amylase was performed and compared according to nine different rice cultivars domestically cultivated in Korea using gas chromatographymass 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 γ-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. © The Korean Society for Applied Biological Chemistry 2017.
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