Aroma Component Analysis Using HS/SPME-FID Gas Chromatograph in Basmati Rice Varieties of Punjab, Pakistan

Abstract

Aroma is a promising quality factor for rice grain that impacts consumer acceptability. The principal volatile compound that adds Basmati rice fragrance is 2-acetyl-1-pyrroline (2AP). Milled White rice of 04 promising varieties i.e., Super Basmati, Basmati-515, Basmati 2000and Basmati 370 were evaluated for volatile compounds by gas chromatography (GC) coupled with Solid Phase Micro Extraction unit (SPME) using Flame Ionizing Detector (FID). Six volatile compounds (nonanal, decanal, and alcohols such as benzyl alcohol, indole) were identified in the tested varieties, among them 2-AP is only present in aromatic rice varieties. This study confirmed the occurrence of 2-AP in all studied varieties with highest concentration in Super Basmati followed by Basmati-515, Basmati 2000 and Basmati 370.

Keywords

• basmati rice
• 2-acetyl-1-pyrroline
• aroma
• pakistan
• gas chromatograph