RICE AROMA ANALYSIS - DISCRIMINATION BETWEEN A SCENTED AND A NON-SCENTED RICE

Among 100 compounds isolated by simultaneous steam distillation-solven t extraction of a scented rice (Oryza saliva japonica, L., Azucena var iety) and a non scented rice (IR-64 variety) cooking water, 78 were id entified. Extracts were analysed by gas chromatography, and quantitati ve results were submitted to a canonical variate analysis. The major d ifference observed between Azucena and IR-64 concerned 2-acetyl-1-pyrr oline, known to have a popcorn-like odor, This compound was mentioned in the literature as the key compound of scented rice aroma. Among the 15 compounds for which quantification is repeatable, 9 are involved i n the discrimination of the two varieties studied: pentanol, hexanol, 2-acetyl-1-pyrroline, (E)-hept-2-enal, benzaldehyde, octanal, pentadec an-2-one, 6,10,14-trimethyl-pentadecan-2-one and hexadecanol. On the b asis of chromatographic analyses of cooking water extracts, 90 lines o f doubled haploids individuals, derived from the cross IR-64 x Azucena , were classified by canonical variate analysis with regard to the par ents. A good discrimination was also obtained between three scented va rieties, Basmati, Thai and Azucena.