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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 #171087
Title: DETECTING MICROBIAL INFECTION IN RICE BY AN EXAMINATION OF THE VOLATILE COMPOUNDS FOUND IN THE HEADSPACE

Author
item Grimm, Casey
item Champagne, Elaine
item GREENE-MCDOWELLE, DANA - XAVIER UNIVERSITY

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 12/11/2004
Publication Date: 5/12/2005
Citation: Grimm, C.C., Champagne, E.T., Greene-Mcdowelle, D.M. 2005. Detecting microbial infection in rice by an examination of the volatile compounds found in the headspace. UJNR Food & Agricultural Panel Proceedings. 268-272.

Interpretive Summary: This research describes the type of volatile compounds that are created by selected fungi when they are grown on milled rice (white rice). The overall objective is to develop a rapid analytical method to detect the presence, and ultimately, the identification of fungal colonies in rice crops. Several compounds were identified which indicated the presence of fungi. Other compounds were identified which may serve as a means to identify unique species of fungi. This work will be of interest to the rice industry, and those businesses that store and use large amounts rice in their operations.

Technical Abstract: This research describes the type of volatile compounds that are created by selected fungi when they are grown on milled rice (white rice). The overall objective is to develop a rapid analytical method to detect the presence, and ultimately, the identification of fungal colonies in rice crops. Several compounds were identified which indicated the presence of fungi. Other compounds were identified which may serve as a means to identify unique species of fungi. This work will be of interest to the rice industry, and those businesses that store and use large amounts rice in their operations.