eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2015-02-12 3 2 114 120 10.12691/jfnr-3-2-7 JFNR2015327 article Watcharapong Chumpolsri 1 Nataporn Wijit 1 Pittayaporn Boontakham 1 Piyarat Nimmanpipug 1 Phumon Sookwong 1 Suwaporn Luangkamin 2 Sugunya Wongpornchai scismhth@chiangmai.ac.th, sugunya.w@gmail.com 2 Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200 Thailand Department of Chemistry, Faculty of Science at Si Racha, Kasetsart University, Si Racha Campus, Chonburi 20230 Thailand Among the total of 146 volatiles extracted by SPME from the headspace of some black and white rice bran samples, twenty-eight terpenoid odorants were acculately identified. Most of these terpenoids possess good aroma character and are varied among three groups of Thai rice; black glutinous, black non-glutinous, and white non-glutinous. Of these three groups, black non-glutinous rice contains the greater number of these monoterpenoids. However, the content of the major terpenoid odorants, which are limonene, trans--ocimene, -cymene, and linalool, is the highest in the bran of white Thai jasmine rice, Khao Dawk Mali 105 (KDML 105). An herbaceous odorant, myrcene, occurs in the bran of all black rice varieties but not in the bran of white rice. The flavor type of rice bran using these rice bran terpenoids was successfully classified using the chemometric principle component analysis method. http://pubs.sciepub.com/jfnr/3/2/7/jfnr-3-2-7.pdf aroma terpenoids solid phase microextraction two-dimensional gas chromatography-mass spectrometry GCGC-MS chemometrics PCA