Skip to main content
SpringerLink
Log in

Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars

  • Published:
Applied Biochemistry and Biotechnology Aims and scope Submit manuscript

Abstract

Aroma volatiles in Basmati-370, Ambemohar-157 (non-basmati scented), and IR-64 (non-scented) rice cultivars were qualitatively and quantitatively analyzed at vegetative and maturity stages to study their differential accumulation using headspace solid-phase microextraction, followed by gas chromatography mass spectrometry (HS-SPME-GCMS) with selected ion monitoring (SIM) approach. In addition, expression analysis of major aroma volatile 2-acetyl-1-pyrroline (2AP)-related genes, betaine aldehyde dehydrogenase 2 (badh2) and Δ1-pyrolline-5-carboxylic acid synthetase (P5CS), were studied by real-time PCR. Maximum number of volatiles recorded at vegetative (72–58) than at mature stage (54–39). Twenty new compounds (12 in scented and 8 in both) were reported in rice. N-containing aromatic compounds were major distinguishing class separating scented from non-scented. Among quantified 26 volatiles, 14 odor-active compounds distinguished vegetative and mature stage. Limit of detection (LOD) and limit of quantification (LOQ) for 2AP was 0.001 mg/kg of 2AP and 0.01 g of rice, respectively. 2AP accumulation in mature grains was found three times more than in leaves of scented rice. Positive correlation of 2AP with 2-pentylfuran, 6-methyl-5-hepten-2-one, and (E)-2-nonenal suggests their major role as aroma contributors. The badh2 expression was inversely and P5CS expression was positively correlated with 2AP accumulation in scented over non-scented cultivar.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Hussain, A., Naqvi, SHM., & Hammerschimdt, FJ. (1987). Isolation and identification of volatile components from Basmati rice (Oryza sativa L). In M. Martens, G.A. Dalen, H. Russwurm (Eds.) (pp. 95–100). Flavor Sci Tech Wiley.

  2. Yang, D. S., Lee, K. S., Jeong, O. Y., Kim, K. J., & Kays, S. J. (2008). Characterization of volatile aroma compounds in cooked black rice. Journal of Agricultural and Food Chemistry, 56, 235–240.

    Article  CAS  Google Scholar 

  3. Yang, D. S., Shewfelt, R. L., Lee, K. S., & Keys, S. J. (2008). Comparison of odor-active compounds from six distinctly different rice flavor types. Journal of Agricultural and Food Chemistry, 56, 2780–2787.

    Article  CAS  Google Scholar 

  4. Maraval, I., Sene, K., Agrebi, A., Menut, C., Morere, C., Boulanger, R., Gay, F., Mestres, C., & Gunat, Z. (2010). Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase micro extraction coupled to gas chromatography–tandem mass spectrometry. Analytica Chimica Acta, 675, 148–155.

    Article  CAS  Google Scholar 

  5. Mathure, S. V., Wakte, K. V., Jawali, N., & Nadaf, A. B. (2011). Quantification of 2-acetyl-1-pyrroline and other rice aroma volatiles among Indian scented rice cultivars by HS-SPME/GC-FID. Food Analytical Methods, 4(3), 326–333.

    Article  Google Scholar 

  6. Grimm, C. C., Bergman, C., Delgado, J. T., & Bryant, R. (2001). Screening for 2-acetyl-1-pyrroline in the headspace of rice using SPME/GC-MS. Journal of Agricultural and Food Chemistry, 49(1), 245–249.

    Article  CAS  Google Scholar 

  7. Grimm, C. C., Champagne, E. T., Lioyd, S. W., Easson, M., Condon, B., & McClung, A. (2011). Analysis of 2-acetyl-l-pyrroline in rice by HSSE/GCMS. Cereal Chemistry, 88(3), 271–277.

    Article  CAS  Google Scholar 

  8. Chen, S., Shi, W., Ji, Q., He, F., Zhang, Z., Cheng, Z., Liu, X., & Xu, M. (2008). Badh2, encoding betaine aldehyde dehydrogenase, inhibits the biosynthesis of 2-acetyl-1-pyrroline, a major component in rice fragrance. The Plant Cell, 20, 1850–1861.

    Article  CAS  Google Scholar 

  9. Yoshihashi, T., Hung, N. T. T., & Inatomi, H. (2002). Precursors of 2-acetyl-1-pyrroline, a potent flavor compound of an aromatic rice variety. Journal of Agricultural and Food Chemistry, 50, 2001–2004.

    Article  CAS  Google Scholar 

  10. Dudareva, N., Negre, F., Nagegowda, D. A., & Orlova, I. (2006). Plant volatiles: recent advances and future perspectives. Critical Reviews in Plant Sciences, 25, 417–440.

    Article  CAS  Google Scholar 

  11. Bradbury, L. M. T., Fitzgerald, T. L., Henry, R. J., Jin, Q., & Waters, D. L. (2005). The gene for fragrance in rice. Plant Biotechnology Journal, 3(3), 363–370.

    Article  CAS  Google Scholar 

  12. Ying, X., Xu, X., Chen, M., Ouyang, Y., Zhu, Z., & Min, J. (2010). Determination of 2-acetyl-1-pyrroline in aroma rice using gas chromatography–mass spectrometry. Chinese Journal of Chromatography, 28(8), 782–785.

    Article  CAS  Google Scholar 

  13. Ajarayasiri, J., & Chaiseri, S. (2008). Comparative study on aroma-active compounds in Thai, black and white glutinous rice varieties. Kasetsart Journal, 42, 715–722.

    CAS  Google Scholar 

  14. Mathure, S. V., Jawali, N., Thengane, R. J., & Nadaf, A. B. (2014). Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India. Food Chemistry, 1(142), 383–391.

    Article  Google Scholar 

  15. Mills, G. A., & Walker, V. (2000). Headspace solid-phase micro-extraction procedures for gas chromatographic analysis of biological fluids and materials. Journal of Chromatography, 902, 267–287.

    Article  CAS  Google Scholar 

  16. Mahatheeranont, S., Keawsa-Ard, S., & Dumri, K. (2001). Quantification of the rice aroma compound, 2-acetyl-1-pyrroline, in uncooked Khao Dawk Mali 105 brown rice. Journal of Agricultural and Food Chemistry, 49, 773–779.

    Article  CAS  Google Scholar 

  17. Sriseadka, T., Wongpornchai, S., & Kitsawatpaiboon, P. (2006). Rapid method for quantitative analysis of the aroma impact compound, 2-acetyl-1-pyrroline, in fragrant rice using automated headspace gas chromatography. Journal of Agricultural and Food Chemistry, 54(21), 8183–8189.

    Article  CAS  Google Scholar 

  18. Bryant, R. J., & McClung, A. M. (2011). Volatile profiles of aromatic and non-aromatic rice cultivars using SPME/GC–MS. Food Chemistry, 124, 501–513.

    Article  CAS  Google Scholar 

  19. Breitmaier, E. (2006). Terpenes-flavors, fragrances, pharmaca, pheromones. A book published by Wiley-VCH, 2006.

  20. Jezussek, M., Juliano, B., & Schieberle, P. (2002). Comparison of key aroma compounds in cooked brown rice varieties based on aroma extract dilution analysis. Journal of Agricultural and Food Chemistry, 50, 1101–1105.

    Article  CAS  Google Scholar 

  21. Lam, H. S., & Proctor, A. (2003). Milled rice oxidation volatiles and odor development. Journal of Food Science, 68, 2676–2681.

    Article  CAS  Google Scholar 

  22. Grosch, W. (1982). Lipid degradation products and flavors. In Food flavors. Part A. Introduction, 1st ed; (pp. 325–398). Amsterdam: Elsevier.

  23. Poonlaphdecha, J., Maraval, I., Roques, S., Audebert, A., Boulanger, R., Bry, X., & Ziya, G. (2012). Effect of timing and duration of salt treatment during growth of a fragrant rice variety on yield and 2-acetyl-1-pyrroline, proline, and GABA levels. Journal of Agricultural and Food Chemistry, 60, 3824–3830.

    Article  CAS  Google Scholar 

  24. Kirstin, W., & Michael, W. (2004). Flavour qualities of new Australian fragrant rice cultivars. A report for the Rural Industries Research and Development Corporation. 04:160.

  25. Yoshihashi, T., Huong, T. T. N., Surojanametakul, V., Tungtrakul, P., & Varanyanond, W. (2005). Effect of storage conditions on 2-acetyl-1-pyrroline content in aromatic rice variety, Khao Dawk Mali-105. Journal of Food Science, 70(1), 34–37.

    Article  Google Scholar 

  26. Mahattanatawee, K., & Rouseff, R. L. (2014). Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC–Olfactometry and GC–PFPD. Food Chemistry, 154, 1–6.

    Article  CAS  Google Scholar 

  27. Vanavichit, A., Yoshihashi, T., Wanchana, S., Areekit, S., Saengsraku, D., Kamolsukyunyong, W., Lanceras, J., Toojinda, T., & Tragoonrung, S. (2006). Positional cloning of Os2AP, the aromatic gene controlling the biosynthetic switch of 2-acetyl-1-pyrroline and gamma aminobutyric acid (GABA) in rice (abstract). In 5th Int Rice Genet Symp. Manila, Philippines Newsletter, 10, 15.

  28. Srivong, P., Waisalong, P., Wangsomnuk, P., & Pongdontri, P. (2007). Comparison of aroma level of Khao Dok Mali-105 and its mutants by expression level of partial BADH2 gene. Poster Presentation in 1st BMB conference: Biochemistry and molecular Biology for the integration of life, April 26–27, 48.

  29. Huang, T. C., Teng, C. S., Chang, J. L., Chuang, H. S., Ho, C. T., & Wu, M. L. (2008). Biosynthetic mechanism of 2-acetyl-1-pyrroline and its relationship with Δ1-pyrroline-5-carboxylic acid and methylglyoxal in aromatic rice (Oryza sativa L.) callus. Journal of Agricultural and Food Chemistry, 56(16), 7399–7404.

    Article  CAS  Google Scholar 

  30. Taverniers, I., Van, B. E., & De, L. M. (2004). Cloned plasmid DNA fragments as calibrators for controlling GMOs, different real-time duplex quantitative PCR methods. Analytical and Bioanalytical Chemistry, 378(5), 1198–1207.

    Article  CAS  Google Scholar 

  31. Keyghobad, K. (2012). Overexpansion of Proiline synthesizing genes for increasing aroma quality in non-basmati scented rice (Oryza sativa L) through genetic transformation. A Thesis submitted to University of Pune for Doctoral degree in Botany.

  32. Lehmann, S., Funck, D., Szabados, L., & Rentsch, D. (2010). Proline metabolism and transport in plant development. Amino Acids, 39(4), 949–962.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This study was supported by the Department of Science and Technology, New Delhi, India, under WOS-A program grant number SR/WOS-A/LS433/2011(G). The authors are thankful of Rice Research Station, Vadgaon Maval and BSKKV, Dapoli, for providing seed material.

Author information

Authors and Affiliations

  1. Department of Botany, Savitribai Phule Pune University, Pune, 411007, India

    Vidya Hinge & Altafhusain Nadaf

  2. Department of Plant Biochemistry and Molecular Biology, Vilasrao Deshmukh College of Agricultural Biotechnology, Latur, VNMKV, Parbhani, 413512, India

    Vidya Hinge & Hemant Patil

Authors
  1. Vidya Hinge
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Hemant Patil
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Altafhusain Nadaf
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Altafhusain Nadaf.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary 1

(DOCX 23 kb)

Supplementary 2

(DOCX 28 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hinge, V., Patil, H. & Nadaf, A. Comparative Characterization of Aroma Volatiles and Related Gene Expression Analysis at Vegetative and Mature Stages in Basmati and Non-Basmati Rice (Oryza sativa L.) Cultivars. Appl Biochem Biotechnol 178, 619–639 (2016). https://doi.org/10.1007/s12010-015-1898-2

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12010-015-1898-2

Keywords

Search

Navigation