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Physicochemical Characteristics of Cultivated Aromatic Rice Germplasm and Comparative Analysis of Flavor Components During Transplanting Time

국내 육성된 향미 품종의이앙시기별 이화학적 특성 및 향기성분 비교 분석

  • Cho, Jun Hyun (Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Song, You Chun (Division of Crop Foundation, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Lee, Kwang Sik (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Choi, Sik Won (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Lee, Mi Ja (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Jang, Ki Chang (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Kim, Hyun Young (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Kang, Hyeon Jung (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Park, Ki Do (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA)) ;
  • Seo, Woo Duck (Department of southern crop, National Institute of Crop Science (NICS), Rural Development Administration (RDA))
  • 조준현 (국립식량과학원 남부작물부) ;
  • 송유천 (국립식량과학원 남부작물부) ;
  • 이광식 (국립식량과학원 작물기초기반과) ;
  • 최식원 (국립식량과학원 작물기초기반과) ;
  • 이미자 (국립식량과학원 작물기초기반과) ;
  • 장기창 (국립식량과학원 작물기초기반과) ;
  • 김현영 (국립식량과학원 작물기초기반과) ;
  • 강현중 (국립식량과학원 작물기초기반과) ;
  • 박기도 (국립식량과학원 작물기초기반과) ;
  • 서우덕 (국립식량과학원 작물기초기반과)
  • Received : 2017.08.02
  • Accepted : 2017.09.25
  • Published : 2017.09.30

Abstract

BACKGROUND:The Aromatic rice which is characterized by the flavor of Nurungji when cooked rice, and consumption is increasing recently. The purpose of this study was to investigate the physicochemical characteristics and aroma components of five aromatic rice cultivars according to transplanting time. METHODS AND RESULTS: Quantitative analysis of protein, fat, fatty acid and essential amino acid for five aroma rice cultivars(Hyangmibyeo 2 ho, Aromi, Mihyang, Aranghyangchal, Heughyang)and transplanting time was analyzed by crude protein analyzer, gas chromatography (GC), liquid chromatography (LC) and viscosity analysis was done by using rapid viscosity analyzer (RVA). The content of 2-acetyl-1-pyrroline (2AP) was determined by gas chromatography mass spectrometer. (GC-MS) As a result, the average protein and lipid contents were 6.5% and 2.4%, respectively. The content of essential amino acid showed the highest content at 104.4mg/g. There was no significant change in normal nutrients during the transplanting time. By RVA, cv.Hyangmibyeo 2 ho showed the highest peak and total setback viscosities and lowest breakdown viscosity in early transplantation. The content of 2AP in flavor varieties and transplanting time was quantitatively analyzed by GC-MS. Among the cultivars, Aromi showed the highest 2AP contents at $66.7{\mu}g/100gin$ normal transplanting time. CONCLUSION: cv.Aromi and Hyangmibyeo 2 ho were excellent physicochemical properties and 2AP components contents amongaromatic rice cultivars tested. Theiroptimaltime to transplant was at the beginning of June in the area of Miryang.

Keywords

Aroma components;Aromatic rice;GC-MS;LC;Physicochemcial properties;RVA;2-acetyl-1-pyrroline

Acknowledgement

Grant : Development of aromatic rice and identification of flavor chemicals for export quality

Supported by : Rural Development Administration (RDA)

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