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Agronomic Characteristics and Analysis of Volatile Compounds in Aroma Rice Germplasm by GC/GC-MS KCI 등재
This study was conducted to provide the fundamental data based on the agronomic, phsyco-chemical characteristics, and quntification of volatile compounds of aroma rice germplasms. Among the 104 rice germplasm, five accessions of domestic aroma rice, 14 accessions of widely cultivated rice, and 60 accessions of foreign aroma rice were selected with excellent agronomic traits, high fertility and germination rate. The average amylose content of foreign aroma rice was higher than domestic aroma rice and widely cultured domestic rice. The domestic aroma rice was shown low protein and the foreign Indica types of aroma rice exhibited a wide range of protein contents. The foreign aroma rice were distributed a variable range of ADV value and lower than the both domestic aroma rice and widely cultured domestic rice. And it shown the difference aspect of amylograms according to the eco-type of the domestic and foreign aroma and the general rice, and it was distinguishable in difference of the aspect of the endosperm of rice as non-glutinous rice, waxy rice, and middle-waxy rice. The optimal extraction conditions of 2-Actyl-1- Pyrroline is recommended that five second grinding time, using 100 % ethyl alcohol, at 90℃ for 30 minutes. The domestic and the foreign aroma rice has more than mild aroma grade. A total 30 accession of aroma rice germplasm selected based on their 2AP concentration, aroma grade and agronomic traits. A total of 158 volatile and semi-volatile compounds were identified from 30 accessions of aroma rice germplasm, including 32 alcohols, 25 acids, 25 ketones, 21 hydrocarbon, 18 esters, 16 aldehydes, 4 ethers, 5 amines, 2 phenols, 2 bases, and 8 miscellaneous compounds. The thirty aroma rice germplasms could be classified into five groups according to the major odor or aroma compounds.
