Extraction, characterization, quantification, and application of volatile aromatic compounds from Asian rice cultivars

Reviews in analytical chemistry

article

Vinita Ramtekey¹  Susmita Cherukuri¹  Kaushalkumar Gunvantray Modha²  Ashutosh Kumar³  Udaya Bhaskar Kethineni⁴  Govind Pal⁵  Arvind Nath Singh⁶  Sanjay Kumar¹ 

[1] Department of Genetics and Plant Breeding, ICAR-Indian Institute of Seed Science;Department of Genetics and Plant Breeding, Navsari Agricultural University;Department of Microbiology, ICAR-Indian Institute of Seed Science;Department of Seed Science and Technology, ICAR-Indian Institute of Seed Science, Regional Station, GKVK Campus;Department of Economics, ICAR-Indian Institute of Seed Science;Department of Entomology, ICAR-Indian Institute of Seed Science

关键词: VACs;    2-AP;    biofortification;    Oryza sativa;    nutraceuticals;    bioflavor;   

DOI  :  10.1515/revac-2021-0137

学科分类：社会科学、人文和艺术（综合）

来源: De Gruyter

【 摘 要 】

Rice is the main staple food after wheat for more than half of the world’s population in Asia. Apart from carbohydrate source, rice is gaining significant interest in terms of functional foods owing to the presence of aromatic compounds that impart health benefits by lowering glycemic index and rich availability of dietary fibers. The demand for aromatic rice especially basmati rice is expanding in local and global markets as aroma is considered as the best quality and desirable trait among consumers. There are more than 500 volatile aromatic compounds (VACs) vouched for excellent aroma and flavor in cooked aromatic rice due to the presence of aromatic hydrocarbons, aldehydes, phenols, alcohols, ketones, and esters. The predominant VAC contributing to aroma is 2 acetyl-1-pyrroline, which is commonly found in aerial parts of the crop and deposits during seed maturation. So far, literature has been focused on reporting about aromatic compounds in rice but its extraction, characterization, and quantification using analytical techniques are limited. Hence, in the present review, extraction, characterization, and application of aromatic compound have been elucidated. These VACs can give a new way to food processing and beverage industry as bioflavor and bioaroma compounds that enhance value addition of beverages, food, and fermented products such as gluten-free rice breads. Furthermore, owing to their nutritional values these VACs can be used in biofortification that ultimately addresses the food nutrition security.

【 授权许可】

CC BY