In this study, the nutritional and volatile compositions of several rice varieties classifed by endosperm type were analyzed.
The rice analyzed were a hard type (Ilpum), three soft types (Seolgaeng, Hangaru, and Shingil), and a foury type (Baromi 2). ...
In this study, the nutritional and volatile compositions of several rice varieties classifed by endosperm type were analyzed.
The rice analyzed were a hard type (Ilpum), three soft types (Seolgaeng, Hangaru, and Shingil), and a foury type (Baromi 2). The general composition, fatty acids, and amino acid content of each rice variety was determined. An electronic nose (e-nose) was used for the volatile analysis. Correlation analyses of the aroma patterns of the rice fours were conducted. The nutritional components contributing to changes in the aroma patterns of the rice after milling were investigated. Principal component analysis (PCA) confrmed that the aroma patterns of hard rice and foury rice before and after milling were signifcantly diferent, with these groups being clearly distinguished. Strong negative or positive correlations were observed between the metal oxide semiconductor (MOS) sensors that detect fragrance and four fatty acids (oleic, arachidic, gadoleic, and lignoceric acids). The results demonstrated that milled foury rice and soft rice showed diferent fragrance patterns despite both types of rice being used for four production. We also found that the primary nutritional components involved in the fragrance patterns were the four fatty acids.