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Flavor Volatiles in Three Rice Cultivars with Low Levels of Digestible Protein During Cooking

¹School of Chemistry and Environment, South China Normal University, Guangzhou 510631, P.R. China. E-mail: zhizeng@scnu.edu.cn ²Faculty of Bioresource Sciences, Akita Prefectural University, Kaidobata-Nishi 241-438, Shimoshinjo-Nakano, Akita-shi, Akita 010-0195, Japan. ³Corresponding author. Phone: +81-18-872-1500. Fax: +81-18-872-1676. E-mail: zhangh@akita-pu.ac.jp ⁴Institute of Opto-electronic Materials and Technology, South China Normal University, Guangzhou 510631, P.R. China.

A modified headspace solid-phase microextraction (SPME) method in conjunction with gas chromatography-mass spectrometry (GC-MS) has been used for the analysis of the flavor volatiles in three rice cultivars with low levels of digestible protein during cooking. Altogether, 77 volatile compounds were identified, of which 13 components were not previously reported in rice. A total of 61, 71, and 74 peaks, respectively, were assigned to Shunyou, LGC-katsu, and LGC-soft. Compounds that have been highlighted previously as flavor molecular markers in rice, including indole, vanillin, (E,E)-2,4-decadienal, (E)-2-nonenal, 2-pentylfuran, and 2-methoxy-4-vinylphenol, etc., were on the list of those identified components. Furthermore, similarities and differences of the flavor volatiles among the three rice cultivars were observed. Shunyou was characterized by a relatively higher amount of indole and LGC-katsu had a very high amount of 4-vinylphenol while both rice cultivars displayed an absence of vanillin, pentyl hexanoate, and hexyl hexanoate. In contrast, LGC-soft contained vanillin and had an abundance of fatty acid esters such as pentyl hexanoate and hexyl hexanoate, together with a higher amount of γ-nonalactone.