High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality
| Autor: | Alessandra Griglione, Erica Liberto, Davide Bressanello, Patrizia Rubiolo, Carlo Bicchi, Chiara Cordero, Cecilia Cagliero, Barbara Sgorbini |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2015 |
| Předmět: |
Chromatography
biology Chemistry Oryza General Medicine biology.organism_classification Gas Chromatography-Mass Spectrometry Analytical Chemistry Heptanal Smell chemistry.chemical_compound Grain shape Octanal Chemical marker Italy Ageing Odorants Food science Cultivar Chemical composition Aroma Food Science |
| Popis: | The volatile fractions of six Italian high-quality rice cultivars were investigated by HS-SPME-GC-MS to define fingerprinting and identify chemical markers and/or indices of ageing and aroma quality. In particular, four non-aromatic (Carnaroli, Carnise, Cerere and Antares) and two aromatic (Apollo and Venere) rices, harvested in 2010 and 2011, were monitored over 12months. Twenty-five aroma components were considered and, despite considerable inter-annual variability, some of them showed similar trends over time, including 2-(E)-octenal as a marker of ageing for all cultivars, and heptanal, octanal and 2-ethyl hexanol as cultivar-specific indicators. The area ratios 2-acetyl-1-pyrroline/1-octen-3-ol, for Venere, and 3-methyl-1-butanol/2-methyl-1-butanol, for Apollo, were also found to act as ageing indices. Additional information on release of key-aroma compounds was also obtained from quantitation and its dependence on grain shape and chemical composition. Heptanal/1-octen-3-ol and heptanal/octanal ratios were also defined as characterising the aroma quality indices of the six Italian rice cultivars investigated. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|