ABSTRACT
Coupled with GC/GC-MS............................................................ 149 6.4 Methods for Quantification of Volatiles ....................................... 153 6.5 Estimation Limit of Detection and Limit of Quantification ........ 156 6.6 Methods Used for Rice Aroma Analysis ...................................... 159 6.7 Factors Affecting SPME Quantification in Rice Volatiles ........... 166 6.8 Recent Developments in SPME for Rice Aroma Analysis .......... 168 6.9 Conclusions .................................................................................. 169 6.10 Summary .................................................................................... 169 Acknowledgments ................................................................................. 170 Keywords .............................................................................................. 170 References ............................................................................................. 171
6.1 INTRODUCTION
Aroma is one of the most important features of rice grain quality that has a significant role in the marketing of aromatic rice and its acceptance by consumers around the world (Sakthivel et al., 2009; Verma et al., 2012, 2013, 2015). Volatile chemistry reveals that the total mixture of several aroma volatiles in a specific proportion is associated with unique flavor and strength of aroma of diverse fragrant rice (Weber et al., 2000; Champagne, 2008; Mathure et al., 2012; Verma and Srivastav, 2016). Volatile analysis of aromatic rice cultivars revealed the presence of large number of volatile compounds in varying concentrations. More than 400 volatiles belonging to alcohols, ketones, esters, acids, pyridines, phenols, aldehydes, pyrazines, hydrocarbons, and other substances have been reported in aromatic rice by a number of researchers (Buttery et al., 1986; Jezussek et al., 2002; Yang et al., 2008; Mathure et al., 2011). Among these, the volatile 2-acetyl-1-pyrroline (2-AP) has been found to be a major aroma component that imparts characteristic aroma to basmati and other aromatic rice
nonaromatic rice (Champagne, 2008; Yi et al., 2009).
