A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Discrimination of rice varieties using smartphone-based colorimetric sensor arrays and gas chromatography techniques

A smartphone-based colorimetric sensor array system was established for discrimination of rice varieties having different geographical origins. Purposely, aroma profiling of nine rice varieties was performed using solid-phase microextraction gas chromatography-mass spectrometry. Alcohols, aldehydes, alkanes, ketones, heterocyclic compounds, and organic acids represent the abundant compounds. Colorimetric sensor array system produced a characteristic color difference map upon its exposure to volatile compounds of rice. Discrimination of rice varieties was subsequently achieved using principal component analysis, hierarchical clustering analysis, and k-nearest neighbors. Rice varieties from same geographical source were clustered together in the scatter plot of principal component analysis and hierarchical clustering analysis dendrogram. The k-nearest neighbors algorithm delivered optimal results with discrimination rate of 100% for both calibration and prediction sets using sensor array system. The smartphone-based colorimetric sensor array system and gas chromatography technique were able to effectively differentiate rice varieties with the advantage of being simple, rapid, and low-cost.

Role of lactic acid bacteria in flavor development in traditional Chinese fermented foods: A review

Traditional Chinese fermented foods are favored by consumers due to their unique flavor, texture and nutritional values. A large number of microorganisms participate in the process of fermentation, especially lactic acid bacteria (LAB), which are present in almost all fermented foods and contribute to flavor development. The formation process of flavor is complex and involves the biochemical conversion of various food components. It is very important to fully understand the conversion process to direct the flavor formation in foods. A comprehensive link between the LAB community and the flavor formation in traditional Chinese fermented foods is reviewed. The main mechanisms involved in the flavor formation dominated by LAB are carbohydrate metabolism, proteolysis and amino acid catabolism, and lipolysis and fatty acid metabolism. This review highlights some useful novel approaches for flavor enhancement, including the application of functional starter cultures and metabolic engineering, which may provide significant advances toward improving the flavor of fermented foods for a promising market.

Creation of novel alleles of fragrance gene OsBADH2 in rice through CRISPR/Cas9 mediated gene editing

Fragrance in rice grains is a key quality trait determining its acceptability and marketability. Intensive research on rice aroma identified mutations in betaine aldehyde dehydrogenase (OsBADH2) leading to production of aroma in rice. Gene editing technologies like CRISPR/Cas9 system has opened new avenues for accelerated improvement of rice grain quality through targeted mutagenesis. In this study, we have employed CRISPR/Cas9 tool to create novel alleles of OsBADH2 leading to introduction of aroma into an elite non-aromatic rice variety ASD16. PCR analysis of putative transformants using primers targeting the flanking regions of sgRNA in the 7^th exon of OsBADH2 identified 37.5% potential multi-allelic mutations in T₀ generation. Sensory evaluation test in the leaves of T₀ lines identified thirteen lines belonging to five independent events producing aroma. Sequence analysis of these aromatic T₀ lines identified 22 different types of mutations located within -17 bp to +15bp of sgRNA region. The -1/-2 bp deletion in the line # 8–19 and -8/-5 bp deletion in the line # 2–16 produced strong aroma and the phenotype was stably inherited in the T₁ generation. Comparative volatile profiling detected novel aromatic compounds viz., pyrrolidine, pyridine, pyrazine, pyradazine and pyrozole in the grains of T₁ progenies of line # 8–19. This study has demonstrated the use of CRISPR/Cas9 in creating novel alleles of OsBADH2 to introduce aroma into any non-aromatic rice varieties.