Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids.

摘要: BackgroundTo increase rice production in Africa, considerable research has focused on creating interspecific hybrids between African (Oryza glaberrima Steud.) and Asian (O. sativa L.) an attempt to obtain the positive attributes of each new cultivars. Since flavor is a key criterion consumer acceptance rice, as initial inquiry we characterized compared aroma chemistry selected cultivars O. ssp. japonica, indica, glaberrima, their grown West using gas chromatography-mass spectrometry, chromatography-olfactometry descriptive sensory analysis. ResultsOf 41 volatiles identified across seven representative 3,5,5-trimethyl-2-cyclopenten-1-one, styrene, eucalyptol, linalool, myrtenal l--terpineol had not been previously reported rice. Thirty-three odor-active compounds were characterized. 4-Ethylphenol (E,E)-2,4-heptadienal unique pyridine, eucalyptol described only hybrid. Descriptive analysis indicated cooked grain', barny' earthy' statistically different among ConclusionThe data suggest that it should be possible separate into distinct types thereby facilitating selection with superior breeding programs. (c) 2013 Society Chemical Industry