Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia

Kong Thong; Nobuko Egi; Tadayoshi Tanaka; Kazuko Hirao; Ek Sopheap; Huon Thavrak; Masahiro Murakami; Kyoko Saio

doi:doi:10.11648/j.jfns.20210901.12

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Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia

Kong Thong, Nobuko Egi, Tadayoshi Tanaka, Kazuko Hirao, Ek Sopheap, Huon Thavrak, Masahiro Murakami, Kyoko Saio

Published in Journal of Food and Nutrition Sciences (Volume 9, Issue 1)

Received: 25 January 2021 Accepted: 2 February 2021 Published: 26 February 2021

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Abstract

Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain are still remained much more improvement, especially in domestic market. In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA). As the results, 2-AP and other 21 aroma compounds were detected. Its flavor dilution (FD) factor of 2-AP was extremely high at 10,000. Since 2-AP was dominant aroma in Phka Rumduol, the analytical measure of 2-AP by solid phase micro extraction (SPME) and gas chromatograph (GC) in rice kernels were investigated. With the purpose to compare qualities between Phka Rumduol (CARDI) and Phka Rumduol purchased in a Cambodian market (commercial), 2-AP concentration of both samples, the changes of 2-AP by different milling degrees, using both samples and 2-AP concentration in red kernels in commercial were analyzed. The results showed that 2-AP of Phka Rumduol (CARDI) and Phka Rumduol (commercial) were 800 and 380 ppb respectively, that after 0, 1, 2, 3 and 4 minutes-milling, the 2-AP in CARDI ranged in 800 to 420 ppb, while commercial did in 380 to 250 ppb and that 2-AP of whole red kernels in commercial was 50 ppb. From the results changes of milling time, 2-AP was located more in out-layer than inside of rice kernel. Phka Rumduol (CARDI) was very good qualities, while Phka Rumduol (commercial) showed less 2-AP concentration with larger percentages of broken, red kernels and lower qualified kernels like immature, chalky, damaged ones etc. Aroma which is one of important factors for Cambodian consumers will be decreased by rice type and grade of processing in market. This paper also referred a little to decrease in qualities by excess milling and/or polishing.

Published in	Journal of Food and Nutrition Sciences (Volume 9, Issue 1)
DOI	10.11648/j.jfns.20210901.12
Page(s)	10-15
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2021. Published by Science Publishing Group

Keywords

Cambodia, Phka Rumduol, 2-Acetyl-1-Pyrroline, Aromatic Rice, Milling Degrees

References

[1]	Ek Sopheap, Setka Sao, Mithona An, Seiha Thor, Kong Thong and Kyoko Saio. Quality and Safety of Cambodian Rice. Food Science and Technology Research, 2018, 24, 829-838.
[2]	Ek Sopheap, Leng Bunhor, An Mithona, Thor Seiha, Sao Setka, Buntong Borarin, Kong Thong, Hout Thavrak, Nobuko Egi and Kyoko Saio. Rice Qualities in Cambodian Markets: Market Survey on Qualities of Phka Rumduol and Somali in Takeo, Phnom Penh and Battambang, Cambodia. Food Science and Technology Research, 2020, 26, 223-233.
[3]	Kong, T., Ek. S., Egi. N., Hirao, K. and Saio, K. Cooking and Eating Qualities of Phka Rumduol, A Leading Variety of Cambodian Rice. Food Science and Technology Research, 2020, 26, 373-379.
[4]	Singh, R. K., Singh, U.S. and Khush, G. S. “Aromatic Rices”. Eds Oxford & IBH Publishing Co. Pvt. Ltd. New Delhi. 2000.
[5]	Buttery, R. G., Ling, L. C., Juliano, B. O. and Turnbaugh, J. G. Cooked rice aroma and 2-Acetyl-1-pyrroline. J. Agric. Food Che m., 1983, 31, 823-826.
[6]	Yoshihashi, T. Quantitative Analysis on 2-Acetyl-1-pyrroline of an Aromatic Rice by StableIsotope Dilution Method and Model Studies on its Formation during Cooking. Food Sci., 2002, 64, 619-622.
[7]	Jinakot, I and Jirapakkul, W. Volatile Aroma Compounds in Jasmine Rice as Affected by Degrees of Milling. Journal of Nutritional Science and Vitaminology, 2019, 65, S213-S234.
[8]	Boontakham, P., Sookwong, P., Jongkaewwattana, S., Wangtueai, S. and Mahatheeranont, S. Comparison of grain yield and 2-acetyl-1-pyrroline (2-AP) content in leaves and grain of two Thai fragrant ricecultivars cultivated at greenhouse and open-air conditions. Australian J. Crop Sci., 2019, 13, 159-169.
[9]	Sriseadka, T., Wongpornchai, S. and Kitsawatpaiboon, P. Rapid Method for Quantitative Analysis of the Aroma Impact Compound, 2-Acetyl-1-pyrroline, in Fragrant Rice Using Automated Headspace Gas Chromatography. J. Agric. Food Chem., 2006, 54, 8183-8189.
[10]	Buttery, R., G., Turnbaugh, J. G., Ling, L., C. Contribution of volatiles to rice aroma. J. Agric. Food Chem., 1988, 36, 1006-1009.
[11]	Jezussek, M., Juliano, B. O. and Schieberle, P. Comparison of key aroma compound incooked brown rice varieties based on aroma extract dilution analysis. J. Agric. Food Chem., 2002, 50, 1101-1105.
[12]	Yang, D. S., Shewfelt, R. L., Lee, K. S. and Kays, S. J. Comparison of Odor-Active Compounds from Six Distinctly Different Rice Flavor Types. J. Agric. Food Chem., 2008, 56, 2780-2787.
[13]	Kanitha, T. and Sittiwat, L. Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions. Journal of the Science of Food and Agriculture, 2010, 90, 1590-1596.
[14]	Hien, N. L., Yoshihashi, T., Sarhadi, W. A. and Hirata, Y. Sensory Test for Aroma and Quantitative Analysis of 2-Acetyl-1-Pyrroline in Asian Aromatic Rice Varieties. Plant Proc. Sci., 2006, 9, 294-297.
[15]	Yoshihashi, T, Huong, N. T. T., Surojanametakul, V., Tungtrakul, P., Varanyanond, W. and Noguchi A. The Potent Flavor Component of Aromatic Rice; Recent Development on an Aromatic Variety Khao Dawk Mali 105. Journal of the Japanese Society for Food Science and Technology, 2007, 54, 105-112 (in Japanese).

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APA Style

Kong Thong, Nobuko Egi, Tadayoshi Tanaka, Kazuko Hirao, Ek Sopheap, et al. (2021). Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia. Journal of Food and Nutrition Sciences, 9(1), 10-15. https://doi.org/10.11648/j.jfns.20210901.12

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ACS Style

Kong Thong; Nobuko Egi; Tadayoshi Tanaka; Kazuko Hirao; Ek Sopheap, et al. Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia. J. Food Nutr. Sci. 2021, 9(1), 10-15. doi: 10.11648/j.jfns.20210901.12

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AMA Style

Kong Thong, Nobuko Egi, Tadayoshi Tanaka, Kazuko Hirao, Ek Sopheap, et al. Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia. J Food Nutr Sci. 2021;9(1):10-15. doi: 10.11648/j.jfns.20210901.12

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@article{10.11648/j.jfns.20210901.12,
  author = {Kong Thong and Nobuko Egi and Tadayoshi Tanaka and Kazuko Hirao and Ek Sopheap and Huon Thavrak and Masahiro Murakami and Kyoko Saio},
  title = {Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {1},
  pages = {10-15},
  doi = {10.11648/j.jfns.20210901.12},
  url = {https://doi.org/10.11648/j.jfns.20210901.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210901.12},
  abstract = {Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain are still remained much more improvement, especially in domestic market. In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA). As the results, 2-AP and other 21 aroma compounds were detected. Its flavor dilution (FD) factor of 2-AP was extremely high at 10,000. Since 2-AP was dominant aroma in Phka Rumduol, the analytical measure of 2-AP by solid phase micro extraction (SPME) and gas chromatograph (GC) in rice kernels were investigated. With the purpose to compare qualities between Phka Rumduol (CARDI) and Phka Rumduol purchased in a Cambodian market (commercial), 2-AP concentration of both samples, the changes of 2-AP by different milling degrees, using both samples and 2-AP concentration in red kernels in commercial were analyzed. The results showed that 2-AP of Phka Rumduol (CARDI) and Phka Rumduol (commercial) were 800 and 380 ppb respectively, that after 0, 1, 2, 3 and 4 minutes-milling, the 2-AP in CARDI ranged in 800 to 420 ppb, while commercial did in 380 to 250 ppb and that 2-AP of whole red kernels in commercial was 50 ppb. From the results changes of milling time, 2-AP was located more in out-layer than inside of rice kernel. Phka Rumduol (CARDI) was very good qualities, while Phka Rumduol (commercial) showed less 2-AP concentration with larger percentages of broken, red kernels and lower qualified kernels like immature, chalky, damaged ones etc. Aroma which is one of important factors for Cambodian consumers will be decreased by rice type and grade of processing in market. This paper also referred a little to decrease in qualities by excess milling and/or polishing.},
 year = {2021}
}

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TY  - JOUR
T1  - Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia
AU  - Kong Thong
AU  - Nobuko Egi
AU  - Tadayoshi Tanaka
AU  - Kazuko Hirao
AU  - Ek Sopheap
AU  - Huon Thavrak
AU  - Masahiro Murakami
AU  - Kyoko Saio
Y1  - 2021/02/26
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210901.12
DO  - 10.11648/j.jfns.20210901.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 10
EP  - 15
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210901.12
AB  - Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain are still remained much more improvement, especially in domestic market. In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA). As the results, 2-AP and other 21 aroma compounds were detected. Its flavor dilution (FD) factor of 2-AP was extremely high at 10,000. Since 2-AP was dominant aroma in Phka Rumduol, the analytical measure of 2-AP by solid phase micro extraction (SPME) and gas chromatograph (GC) in rice kernels were investigated. With the purpose to compare qualities between Phka Rumduol (CARDI) and Phka Rumduol purchased in a Cambodian market (commercial), 2-AP concentration of both samples, the changes of 2-AP by different milling degrees, using both samples and 2-AP concentration in red kernels in commercial were analyzed. The results showed that 2-AP of Phka Rumduol (CARDI) and Phka Rumduol (commercial) were 800 and 380 ppb respectively, that after 0, 1, 2, 3 and 4 minutes-milling, the 2-AP in CARDI ranged in 800 to 420 ppb, while commercial did in 380 to 250 ppb and that 2-AP of whole red kernels in commercial was 50 ppb. From the results changes of milling time, 2-AP was located more in out-layer than inside of rice kernel. Phka Rumduol (CARDI) was very good qualities, while Phka Rumduol (commercial) showed less 2-AP concentration with larger percentages of broken, red kernels and lower qualified kernels like immature, chalky, damaged ones etc. Aroma which is one of important factors for Cambodian consumers will be decreased by rice type and grade of processing in market. This paper also referred a little to decrease in qualities by excess milling and/or polishing.
VL  - 9
IS  - 1
ER  -

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Author Information

Kong Thong

Grain Quality, Research and Extension Division, Faculty of Agro-Industry, Royal University of Agriculture (RUA), Phnom Penh, Cambodia
Nobuko Egi

Department of Food and Nutrition, Faculty of Home Economics, Aikoku Gakuen Junior College, Tokyo, Japan
Tadayoshi Tanaka

Department of Food and Nutrition, Faculty of Home Economics, Aikoku Gakuen Junior College, Tokyo, Japan
Kazuko Hirao

Department of Food and Nutrition, Faculty of Home Economics, Aikoku Gakuen Junior College, Tokyo, Japan
Ek Sopheap

Grain Quality, Research and Extension Division, Faculty of Agro-Industry, Royal University of Agriculture (RUA), Phnom Penh, Cambodia
Huon Thavrak

Grain Quality, Research and Extension Division, Faculty of Agro-Industry, Royal University of Agriculture (RUA), Phnom Penh, Cambodia
Masahiro Murakami

Department of Food Science and Nutrition Studies, Faculty of Home Economics, Kyoritsu Women's University, Tokyo, Japan
Kyoko Saio

Department of Food and Nutrition, Faculty of Home Economics, Aikoku Gakuen Junior College, Tokyo, Japan

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APA Style

Kong Thong, Nobuko Egi, Tadayoshi Tanaka, Kazuko Hirao, Ek Sopheap, et al. (2021). Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia. Journal of Food and Nutrition Sciences, 9(1), 10-15. https://doi.org/10.11648/j.jfns.20210901.12

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ACS Style

Kong Thong; Nobuko Egi; Tadayoshi Tanaka; Kazuko Hirao; Ek Sopheap, et al. Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia. J. Food Nutr. Sci. 2021, 9(1), 10-15. doi: 10.11648/j.jfns.20210901.12

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AMA Style

Kong Thong, Nobuko Egi, Tadayoshi Tanaka, Kazuko Hirao, Ek Sopheap, et al. Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia. J Food Nutr Sci. 2021;9(1):10-15. doi: 10.11648/j.jfns.20210901.12

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@article{10.11648/j.jfns.20210901.12,
  author = {Kong Thong and Nobuko Egi and Tadayoshi Tanaka and Kazuko Hirao and Ek Sopheap and Huon Thavrak and Masahiro Murakami and Kyoko Saio},
  title = {Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {9},
  number = {1},
  pages = {10-15},
  doi = {10.11648/j.jfns.20210901.12},
  url = {https://doi.org/10.11648/j.jfns.20210901.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20210901.12},
  abstract = {Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain are still remained much more improvement, especially in domestic market. In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA). As the results, 2-AP and other 21 aroma compounds were detected. Its flavor dilution (FD) factor of 2-AP was extremely high at 10,000. Since 2-AP was dominant aroma in Phka Rumduol, the analytical measure of 2-AP by solid phase micro extraction (SPME) and gas chromatograph (GC) in rice kernels were investigated. With the purpose to compare qualities between Phka Rumduol (CARDI) and Phka Rumduol purchased in a Cambodian market (commercial), 2-AP concentration of both samples, the changes of 2-AP by different milling degrees, using both samples and 2-AP concentration in red kernels in commercial were analyzed. The results showed that 2-AP of Phka Rumduol (CARDI) and Phka Rumduol (commercial) were 800 and 380 ppb respectively, that after 0, 1, 2, 3 and 4 minutes-milling, the 2-AP in CARDI ranged in 800 to 420 ppb, while commercial did in 380 to 250 ppb and that 2-AP of whole red kernels in commercial was 50 ppb. From the results changes of milling time, 2-AP was located more in out-layer than inside of rice kernel. Phka Rumduol (CARDI) was very good qualities, while Phka Rumduol (commercial) showed less 2-AP concentration with larger percentages of broken, red kernels and lower qualified kernels like immature, chalky, damaged ones etc. Aroma which is one of important factors for Cambodian consumers will be decreased by rice type and grade of processing in market. This paper also referred a little to decrease in qualities by excess milling and/or polishing.},
 year = {2021}
}

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TY  - JOUR
T1  - Primary Volatile Aroma Compounds in Phka Rumduol, Cambodia
AU  - Kong Thong
AU  - Nobuko Egi
AU  - Tadayoshi Tanaka
AU  - Kazuko Hirao
AU  - Ek Sopheap
AU  - Huon Thavrak
AU  - Masahiro Murakami
AU  - Kyoko Saio
Y1  - 2021/02/26
PY  - 2021
N1  - https://doi.org/10.11648/j.jfns.20210901.12
DO  - 10.11648/j.jfns.20210901.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 10
EP  - 15
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20210901.12
AB  - Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impressive and progressed for milling rice exports over the last 10 years, rice qualities in her value chain are still remained much more improvement, especially in domestic market. In this paper, volatile aroma compounds in Phka Rumduol (brown rice), cultivated by Cambodian Agricultural Research and Development Institute (CARDI) was analyzed by gas chromatograph mass spectrum (GCMS) and aroma extract dilution analysis (AEDA). As the results, 2-AP and other 21 aroma compounds were detected. Its flavor dilution (FD) factor of 2-AP was extremely high at 10,000. Since 2-AP was dominant aroma in Phka Rumduol, the analytical measure of 2-AP by solid phase micro extraction (SPME) and gas chromatograph (GC) in rice kernels were investigated. With the purpose to compare qualities between Phka Rumduol (CARDI) and Phka Rumduol purchased in a Cambodian market (commercial), 2-AP concentration of both samples, the changes of 2-AP by different milling degrees, using both samples and 2-AP concentration in red kernels in commercial were analyzed. The results showed that 2-AP of Phka Rumduol (CARDI) and Phka Rumduol (commercial) were 800 and 380 ppb respectively, that after 0, 1, 2, 3 and 4 minutes-milling, the 2-AP in CARDI ranged in 800 to 420 ppb, while commercial did in 380 to 250 ppb and that 2-AP of whole red kernels in commercial was 50 ppb. From the results changes of milling time, 2-AP was located more in out-layer than inside of rice kernel. Phka Rumduol (CARDI) was very good qualities, while Phka Rumduol (commercial) showed less 2-AP concentration with larger percentages of broken, red kernels and lower qualified kernels like immature, chalky, damaged ones etc. Aroma which is one of important factors for Cambodian consumers will be decreased by rice type and grade of processing in market. This paper also referred a little to decrease in qualities by excess milling and/or polishing.
VL  - 9
IS  - 1
ER  -

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