Variation of Terpenoid Flavor Odorants in Bran of Some Black and White Rice Varieties Analyzed by GC×GC-MS

Watcharapong Chumpolsri¹, Nataporn Wijit¹, Pittayaporn Boontakham¹, Piyarat Nimmanpipug¹, Phumon Sookwong¹, Suwaporn Luangkamin² and Sugunya Wongpornchai^1,

¹Center of Excellence for Innovation in Chemistry and Department of Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200 Thailand

²Department of Chemistry, Faculty of Science at Si Racha, Kasetsart University, Si Racha Campus, Chonburi 20230 Thailand

Cite this paper:
Watcharapong Chumpolsri, Nataporn Wijit, Pittayaporn Boontakham, Piyarat Nimmanpipug, Phumon Sookwong, Suwaporn Luangkamin and Sugunya Wongpornchai. Variation of Terpenoid Flavor Odorants in Bran of Some Black and White Rice Varieties Analyzed by GC×GC-MS. Journal of Food and Nutrition Research. 2015; 3(2):114-120. doi: 10.12691/jfnr-3-2-7

Abstract

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-β-ocimene, β-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.

Keywords:
aroma terpenoids solid phase microextraction two-dimensional gas chromatography-mass spectrometry GC×GC-MS chemometrics PCA

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