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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #135555
Title: THE VOLATILE COMPOSITION OF WAXY RICE

Author
item Grimm, Casey
item Champagne, Elaine
item Bett Garber, Karen
item OHTSUBO, KIN'ICHI - NAT'L FOOD RES INST (JAP)

Submitted to: United States Japan Natural Resources Protein Panel
Publication Type: Proceedings
Publication Acceptance Date: 10/1/2000
Publication Date: 11/25/2000
Citation: Grimm, C.C., Champagne, E.T., Bett Garber, K.L., Ohtsubo, K. 2000. THE VOLATILE COMPOSITION OF WAXY RICE. United States Japan Natural Resources Protein Panel. JJ.

Interpretive Summary: Waxy or glutinous rice contains only the branched form of starch and has a characteristic aroma described as starchy/grainy. Waxy rice is used in traditional Japanese rice cakes and crackers for its textural properties; however, the aroma is less than desirable. This study employed analytical instrumentation to determine what compounds are present in waxy rice that might contribute to its distinctive aroma. No one unique compound was identified as being characteristic of the waxy rice aroma. However, an electronic nose was able to differentiate rice samples based upon cultivar and harvest year. This work is of interest to the rice industry and ultimately the consumer of rice products.

Technical Abstract: Waxy rice contains no amylose and has a characteristic aroma described as starchy/grainy. Waxy rice is used in traditional Japanese rice cakes, crackers, and is preferred for making rice wines and sake throughout the Orient. Gas chromatographic/mass spectral data showed a greater presence of lipid oxidation products in the waxy rice cultivar than in the non-waxy rice cultivars. No one unique compound was identified as being characteristic of the waxy rice aroma. An electronic nose was able to differentiate rice samples based upon cultivar and harvest year.