Science and technology of aroma, flavor, and fragrance in rice

370 Pages·2019·23.713 MB·English

by  Srivastav, Prem Prakash, Verma, Deepak Kumar

SCIENCE AND
TECHNOLOGY OF
AROMA, FLAVOR, AND
FRAGRANCE IN RICE

SCIENCE AND
TECHNOLOGY OF
AROMA, FLAVOR, AND
FRAGRANCE IN RICE
Edited By
Deepak Kumar Verma
Prem Prakash Srivastav, PhD
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Library and Archives Canada Cataloguing in Publication
Science and technology of aroma, flavor, and fragrance in rice / edited
by Deepak Kumar Verma, Prem Prakash Srivastav, PhD.
Includes bibliographical references and index.
Issued in print and electronic formats.
ISBN 978-1-77188-660-4 (hardcover).--ISBN 978-0-203-71145-3 (PDF)
1. Rice--Sensory evaluation. I. Verma, Deepak Kumar, 1986-, editor
II. Srivastav, Prem Prakash, editor
TX558.R5S35 2018 664'.725 C2018-903436-X C2018-903437-8

CIP data on file with US Library of C ongress
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CONTENTS
About the Editors........................................................................................vii
List of Contributors .....................................................................................ix
List of Abbreviations ...................................................................................xi
Preface .....................................................................................................xvii
PART I: PROSPECTIVE AND TECHNOLOGICAL
DEVELOPMENTS IN AROMA, FLAVOR, AND
FRAGRANCE OF RICE ...........................................................................1
1. Introduction to Rice Aroma, Flavor, and Fragrance ..............................3
Deepak Kumar Verma and Prem Prakash Srivastav
2. Aromatic Rice from Different Countries: An Overview .......................35
Deepak Kumar Verma, Prem Prakash Srivastav, and Altafhusain Nadaf
3. Extraction Methods for Chemical Constitutes Associated with
Rice Aroma, Flavor, and Fragrance: A Short Overview.......................59
Deepak Kumar Verma, Dipendra Kumar Mahato,
and Prem Prakash Srivastav
PART II: TRADITIONAL EXTRACTION TECHNOLOGY
OF RICE AROMA CHEMICALS ..........................................................79
4. Simultaneous Distillation Extraction (SDE): A Traditional
Method for Extraction of Aroma Chemicals in Rice ............................81
Deepak Kumar Verma, Dipendra Kumar Mahato,
and Prem Prakash Srivastav
PART III: NEW AND MODERN APPROACHES IN EXTRACTION
OF RICE AROMA CHEMICALS ..........................................................91
5. Solid Phase Micro Extraction (SPME): A Modern Extraction
Method for Rice Aroma Chemicals ........................................................93
Deepak Kumar Verma, Dipendra Kumar Mahato, Sudhanshi Billoria,
and Prem Prakash Srivastav
vi Contents
6. Headspace-Solid Phase Micro Extraction Coupled with Gas
Chromatography-Mass Spectroscopy (HS-SPME-GCMS):
An Efficient Tool for Qualitative and Quantitative Rice Aroma
Analysis ...................................................................................................141
Rahul Zanan, Vidya Hinge, Kiran Khandagale, and Altafhusain Nadaf
7. Supercritical Fluid Extraction (SCFE) for Rice Aroma
Chemicals: Recent and Advanced Extraction Method .......................179
Deepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato,
Sudhanshi Billoria, Paramita Bhattacharjee, and Prem Prakash Srivastav
PART IV: GENETIC, BIOCHEMICAL, AND
BIOTECHNOLOGICAL DEVELOPMENT AND
FUTURE PERSPECTIVES ..................................................................197
8. Aroma Volatiles as Biomarkers for Characterizing Rice
(Oryza sativa L.) Flavor Types and Their Biosynthesis .......................199
Vidya Hinge, Rahul Zanan, Deo Rashmi, and Altafhusain Nadaf
9. Biochemical, Genetic and Genomic Perspectives of Flavor and
Fragrance in Rice ...................................................................................271
Arpit Gaur, Shabir H. Wani, Saroj Kumar Sah, and Asif B. Shikari
10. Genetic Engineering for Fragrance in Rice: An Insight
on Its Status ............................................................................................295
Subramanian Radhesh Krishnan, Pandiyan Muthuramalingam,
Bhagavathi Sundaram Sivamaruthi, Chakravarthi Mohan,
and Manikandan Ramesh
11. Prospective Future of Aroma, Flavor, and Fragrance in the
Rice Industry ..........................................................................................321
Deepak Kumar Verma and Prem Prakash Srivastav
Glossary of Technical Terms ....................................................................323
Index .........................................................................................................337
ABOUT THE EDITORS
Deepak Kumar Verma
Research Scholar, Agricultural and Food
Engineering Department, Indian Institute of
Technology Kharagpur (WB), India
Deepak Kumar Verma is an agricultural science pro-
fessional and is currently a PhD Research Scholar
in the specialization of food processing engineering
in the Agricultural and Food Engineering Department, Indian Institute of
Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE
Fellowship for PhD study by the Department of Science & Technology
(DST), Ministry of Science and Technology, Government of India. Mr.
Verma is currently working on the research project “Isolation and Char-
acterization of Aroma Volatile and Flavoring Compounds from Aromatic
and Non-Aromatic Rice Cultivars of India.” His previous research work
included “Physico-Chemical and Cooking Characteristics of Azad Bas-
mati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza
sativa L.)”. He earned his BSc degree in agricultural science from the
Faculty of Agriculture at Gorakhpur University, Gorakhpur, and his MSc
(Agriculture) in Agricultural Biochemistry in 2011. He also received an
award from the Department of Agricultural Biochemistry, Chandra Shek-
har Azad University of Agricultural and Technology, Kanpur, India. Apart
from his area of specialization in plant biochemistry, he has also built a
sound background in plant physiology, microbiology, plant pathology,
genetics and plant breeding, plant biotechnology and genetic engineering,
seed science and technology, food science and technology etc. In addi-
tion, he is a member of different professional bodies, and his activities and
accomplishments include conferences, seminars, workshops, training, and
also the publication of research articles, books, and book chapters.
viii About the Editors
Prem Prakash Srivastav, PhD
Associate Professor of Food Science and
Technology, Agricultural and Food Engineering
Department, Indian Institute of Technology,
Kharagpur (WB), India
Prem Prakash Srivastav, PhD, is Associate Professor
of Food Science and Technology in the Agricultural
and Food Engineering Department at the Indian Institute of Technol-
ogy, Kharagpur (WB), India, where he teaches various undergraduate-,
postgraduate-, and PhD-level courses and guides research projects. His
research interests include the development of specially designed conve-
nience, functional, and therapeutic foods; the extraction of nutraceuticals;
and the development of various low-cost food processing machineries.
He has organized many sponsored short-term courses and completed
sponsored research projects and consultancies. He has published various
research papers in peer-reviewed international and national journals and
proceedings and many technical bulletins and monographs as well. Other
publications include books and book chapters along with many patents.
He has attended, chaired, and presented various papers at international
and national conferences and delivered many invited lectures at various
summer/winter schools. Dr. Srivastav has received several best poster
paper awards for his presentations. He is a member of various professional
bodies, including the International Society for Technology in Education
(ISTE), the Association of Food Scientists and Technologists (India),
the Indian Dairy Association (IDA), the Association of Microbiologists
of India (AMI), and the American Society of Agricultural and Biological
Engineers, and the Institute of Food Technologists (USA).
LIST OF CONTRIBUTORS
Paramita Bhattacharjee
Reader, Department of Food Technology & Biochemical Engineering Jadavpur University,
Kolkata–700 032, India, Mobile: [phone], E-mail: [email protected],
[email protected]
Sudhanshi Billoria
Research Scholar, Agricultural and Food Engineering Department, Indian Institute of Technology,
Kharagpur–721302, West Bengal, India, Mobile: [phone], E-mail: [email protected]
Jyoti P. Dhakane
Research Scholar, Indian Agricultural Research Institute, Pusa campus, New Delhi–110012, India,
Mobile: [phone], E-mail: [email protected]
Arpit Gaur
Research Scholar, Division of Genetics and Plant Breeding, Sher-e-Kashmir University of
Agricultural Sciences and Technology of Kashmir, Shalimar, Srinagar–190025,
Jammu and Kashmir, India, E-mail: [email protected]
Vidya Hinge
Women Scientist (WOS-A), Department of Botany, Savitribai Phule Pune University,
Pune – 411007, India, Mobile: [phone], Tel.: [phone], Fax: [phone],
E-mail: [email protected]
Kiran Khandagale
Research Scholar, Department of Botany, Savitribai Phule Pune University, Pune–411 007, India,
Mobile: [phone], Tel.: [phone], Fax: [phone],
E-mail: [email protected]
Subramanian Radhesh Krishnan
Research Scholar, Department of Biotechnology, Alagappa University, Karaikudi 630003, India,
Tel.: [phone], Mobile: [phone], Fax: [phone],
E-mail: [email protected]
Dipendra Kumar Mahato
Senior Research Fellow, Indian Agricultural Research Institute, Pusa campus, New Delhi–110012,
India, Mobile: [phone], E-mail: [email protected]
Chakravarthi Mohan
Postdoctoral Fellow, Molecular Biology Laboratory (LBM), Department of Genetics and Evolution
(DGE), Federal University of Sao Carlos (UFSCar), SP, Brazil – 13565905, Tel. [phone],
Mobile: [phone], E-mail: [email protected]
Pandiyan Muthuramalingam
Research Scholar, Department of Biotechnology, Alagappa University, Karaikudi 630 003, India,
Tel.: [phone], Mobile: [phone], Fax: [phone],
E-mail: [email protected]