ABSTRACT
References ............................................................................................... 74
3.1 INTRODUCTION
Rice aroma, flavor, and fragrance are important quality characteristics for consumer perception (Nayak et al., 2002; Verma and Srivastav, 2016). In the consumer’s perception, there are two types of components involved: (1) odor active component and (2) taste active component. The perception of rice aroma, flavor, and fragrance is considered as chemically derived phenomenon. The acceptability and desirability of rice aroma, flavor, and fragrance are highly affected by the cultural background and ethnic diversity of the consumers. For example, the majority of the Indian, indigenous aromatic cultivars of rice are small and medium grained (Singh et al., 2000a; Verma et al., 2012, 2013, 2015). In the USA, long-grain aromatic rice separates easily, and kernels are four times longer than its breadth that is most common and familiar during cooking (Rohilla et al., 2000). China residents prefer to eat semi-aromatic rice compared to pure aromatic rice (Singh et al., 2000c), whereas the Iranian consumers prefer generally two important quality factors: grain shape and aroma (Moumeni et al., 2003). Indonesian people prefer their rice to have a perfumed, nutty flavor aroma with light, fluffy texture after cooking (Partoatmodjo et al., 1994; Haryanto et al., 2008; Seno et al., 2013). Japanese people prefer to cultivate aromatic rice for daily use, special guests, festivals, or religious celebrations in different part of the country since about thousand years (Arashi, 1975; Kondo, 1987; Itani, 2002; Itani et al., 2004; Okoshi et al., 2016). On the basis of the discussion on cultural background and ethnic diversity of the consumer’s acceptability and desirability of rice aroma, flavor, and fragrance, distinct differences were found, and specifically, the choice of rice preparation is different in different parts of the world. These rice aroma, flavor, and fragrance are also affected by the culture, specific environment, and ethnicity of the people. Changes in the aroma, flavor, and fragrance of rice, induced
Presently, it is important to assess the aroma compounds for the extraction of volatile aroma compounds in rice by extraction technology. There is no single technology that is optimal for aroma extraction in rice. Several traditional and modern methods for rice aroma chemical extraction (Table 3.1) coupled with analytical techniques were studied and have been used for extraction and quantification of rice aroma compounds at different levels of concentration ranges from 1-10 ppb level to 2 ppm. These extraction technologies made a cocktail of over 450 compoundsalcohols, aldehydes, esters, heterocyclic, hydrocarbons, ketones, and organic acids, as described previously by many researchers studying various aromatic and nonaromatic cultivars of rice (Widjaja et al., 1996a; Lin et al., 2010).
