Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India
Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volati...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/164213 |
| _version_ | 1855531549875765248 |
|---|---|
| author | Kasote, Deepak Singh, Vivek Kumar Bollinedi, Haritha Singh, Ashok Kumar Sreenivasulu, Nese Regina, Ahmed |
| author_browse | Bollinedi, Haritha Kasote, Deepak Regina, Ahmed Singh, Ashok Kumar Singh, Vivek Kumar Sreenivasulu, Nese |
| author_facet | Kasote, Deepak Singh, Vivek Kumar Bollinedi, Haritha Singh, Ashok Kumar Sreenivasulu, Nese Regina, Ahmed |
| author_sort | Kasote, Deepak |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice. |
| format | Journal Article |
| id | CGSpace164213 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace1642132025-12-08T09:54:28Z Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India Kasote, Deepak Singh, Vivek Kumar Bollinedi, Haritha Singh, Ashok Kumar Sreenivasulu, Nese Regina, Ahmed plant science health professions (miscellaneous) health(social science) microbiology food science Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice. 2021-08-18 2024-12-19T12:53:36Z 2024-12-19T12:53:36Z Journal Article https://hdl.handle.net/10568/164213 en Open Access MDPI Kasote, Deepak; Singh, Vivek Kumar; Bollinedi, Haritha; Singh, Ashok Kumar; Sreenivasulu, Nese and Regina, Ahmed. 2021. Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India. Foods, Volume 10 no. 8 p. 1917 |
| spellingShingle | plant science health professions (miscellaneous) health(social science) microbiology food science Kasote, Deepak Singh, Vivek Kumar Bollinedi, Haritha Singh, Ashok Kumar Sreenivasulu, Nese Regina, Ahmed Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India |
| title | Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India |
| title_full | Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India |
| title_fullStr | Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India |
| title_full_unstemmed | Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India |
| title_short | Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India |
| title_sort | profiling of 2 acetyl 1 pyrroline and other volatile compounds in raw and cooked rice of traditional and improved varieties of india |
| topic | plant science health professions (miscellaneous) health(social science) microbiology food science |
| url | https://hdl.handle.net/10568/164213 |
| work_keys_str_mv | AT kasotedeepak profilingof2acetyl1pyrrolineandothervolatilecompoundsinrawandcookedriceoftraditionalandimprovedvarietiesofindia AT singhvivekkumar profilingof2acetyl1pyrrolineandothervolatilecompoundsinrawandcookedriceoftraditionalandimprovedvarietiesofindia AT bollinediharitha profilingof2acetyl1pyrrolineandothervolatilecompoundsinrawandcookedriceoftraditionalandimprovedvarietiesofindia AT singhashokkumar profilingof2acetyl1pyrrolineandothervolatilecompoundsinrawandcookedriceoftraditionalandimprovedvarietiesofindia AT sreenivasulunese profilingof2acetyl1pyrrolineandothervolatilecompoundsinrawandcookedriceoftraditionalandimprovedvarietiesofindia AT reginaahmed profilingof2acetyl1pyrrolineandothervolatilecompoundsinrawandcookedriceoftraditionalandimprovedvarietiesofindia |