Description
With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field.
Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goal of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible.
There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice samples although there are currently many technologies available for the extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept.
This new volume helps to fill a void in the research by focusing solely on aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production.
Key features of this volume:
• provides an overview of aromatic rice from different countries
• looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance
• presents new and modern approaches in extraction of rice aroma chemicals
• explores genetic engineering for fragrance in rice
Table of Contents
Introduction to Rice Aroma, Flavor, and Fragrance
Deepak Kumar Verma and Prem Prakash Srivastav
Aromatic Rice from Different Countries: An Overview
Deepak Kumar Verma, Prem Prakash Srivastav, and Altafhusain Nadaf
Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview
Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav
Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice
Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav
Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals
Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, and Prem Prakash Srivastav
Head Space-Solid Phase Micro Extraction Coupled with Gas Chromatography-Mass Spectroscopy (HS-SPME-GCMS): An Efficient Tool for Qualitative and Quantitative Rice Aroma Analysis
Rahul Zanan, Vidya Hinge, Kiran Khandagale, and Altafhusain Nadaf
Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advanced Extraction Method
Deepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, Paramita Bhattacharjee, and Prem Prakash Srivastav
Aroma Volatiles as Biomarkers for Characterizing Rice (Oryza sativa L.) Flavor Types and Their Biosynthesis
Vidya Hinge, Rahul Zanan, Deo Rashmi, and Altafhusain Nadaf
Biochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in Rice
Arpit Gaur, Shabir H. Wani, Saroj Kumar Sah, and Asif B. Shikari
Genetic Engineering for Fragrance in Rice: An Insight on Its Status
Subramanian Radhesh Krishnan, Pandiyan Muthuramalingam, Bhagavathi Sundaram Sivamaruthi, Chakravarthi Mohan, and Manikandan Ramesh
Prospective Future of Aroma, Flavor, and Fragrance in the Rice Industry
Deepak Kumar Verma and Prem Prakash Srivastav
