Analysis of the volatile compounds of six scented rice varieties (Oryza sativa L.)

Date

10-1997

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Hidelisa P. Hernandez

Abstract

The profile of volatile compounds emitted by cooked milled rice of six scented rice varieties were compared. The varieties studied are Basmati, Khao Dawk Mali, Azucena, Milagrosa, Nama Tah Lay and Rodjolele. The compounds identified from the samples include hydrocarbons, aldehydes, ketones, alcohols, phenols, heterocyclic compounds and terpenes. Separation of the compounds was done by gas chromatography and tentative identification was done by mass spectrometry. The total ion chromatograms of the samples revealed differences and similarities. The number of tentatively identified compounds in each variety are Basmati: 65, Khao Dawk Mali: 27, Azucena: 33, Milagrosa: 50, Nama Tali Lay: 38, and Rodjolele: 30. From the tentatively identified compounds, sixteen were found to be a component of all varieties and some compounds appear only in one variety. The data showed that hexanal is one of two major contributing compounds in all samples with 4-methyl-2-hexanol as the other major contributor in Milagrosa and Nama Tah Lay, 2-ethyl-l-hexanol in Basmati, Azucena and Rodjolele, and nonanal in Khao Dawk Mali. 2-Acetyl-1-pyrroline (AP) was tentatively identified in Basmati, Khao Dawk Mali and Azucena with relatively high concentration. AP was also identified in Milagrosa, Nama Tah Lay and Rodjolele but the corresponding peaks were small which indicated its relatively low concentration.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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