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2343194 
Journal Article 
Volatile profiles of traditional aromatic rice varieties in Sri Lanka 
Liyanaarachchi, GD; Kottearachchi, NS; Samarasekera, R 
2014 
National Science Foundation 
42 
1 
87-93 
English 
WOS:000333730400009 
The fragrance of rice grain and the flavour of cooked rice are important quality factors that influence consumer acceptability. The principal volatile compound that contributes the fragrance in rice is 2-acetyl-1-pyrroline (2AP). Brown rice samples of six Sri Lankan rice varieties, including some traditional aromatic ones were analyzed for fragrant volatile compounds by gas chromatography (GC). Simultaneous steam distillation and solvent extraction methods were compared in the process of analysis. Leaf extracts of Pandanus latifolius, a major source for naturally occurring 2AP, was used in GC peak enrichment technique to identify the GC peaks of the tested rice varieties. In addition to 2AP, other fragrant volatile compounds were also identified in the tested varieties. They were aldehydes such as hexanal, benzaldehyde and octanal, and alcohols such as 2-butoxy ethanol, octanol, benzyl alcohol, 1-pentanol, phenol, alpha terpeneol and hexanol. The volatile profiles varied among the varieties and the majority of volatiles were detected in Lanka-Samurdhi and Suwandal. However, the highest 2AP was detected in Kuruluwee. The volatile compounds detected in rice bran and husk were not detected in the polished rice of Suwandal and vice versa. This study reveals that volatile profiling information of potential donor parents can be employed in aromatic rice breeding programmes and in quality assurance studies. 
2-acetyl-1-pyrroline; Sri Lanka; traditional aromatic rice; volatile compounds