Rice is the most important food crop consumed by man in the world. Because of its
importance, rice breeders have been focused to develop rice quality. Rice flavor quality is a
critical breeding objective in that the quality has a significant impact on consumer preference.
Using a dynamic headspace system with Tenax trap, GC-MS, GC-olfactometry (GC-O), and
multivariate analysis, the aroma chemistry of various rice flavor types (aromatic rices, colored
rices, waxy rices) was analyzed and characterized. First, in black rice with a unique flavor, a total
of 31 odor-active compounds were determined. Among them, 2-acetyl-1-pyrroline (2-AP),
guaiacol, indole, and p-xylene largely influenced the difference the aroma in cooked black rice
and white rice. The former two compounds were key aroma compounds responsible for the
unique character of black rice due to lower odor threshold and unique odor description.
Dear Sir. Concerning your issue about the preparation of the sample of Rice for GC/MS. Rice grain samples were finely ground then the samples (0.50 g) were separately placed in headspace vial with 1.00 µl of 1000 ppm TMP as the internal standard. Headspace vials were sealed before analysis by HS-GC/NPD and GC/MS. I think the following below links may help you in your analysis:
https://www.perkinelmer.com/lab-solutions/resources/docs/APP_013275_01-Quantification-of-Rice-Aroma-Application-Note.pdf
https://www.nature.com/protocolexchange/protocols/6019
http://pubs.rsc.org/en/content/articlelanding/2012/ay/c2ay05671b/unauth#!divAbstract
Thanks
Dear Hem,
in a recent paper we use a different sampling method for paddy rice.
https://www.nature.com/articles/s41598-018-20420-2
Hope you find it useful.
Giulia
Isam Eldin Hussein Elgailani sir thank you very much and also thanks to Giulia Giunti ma'a'm for giving such kind of information
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