Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS
Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this stu...
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2025-08-01
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| author | Takayoshi Tanaka Junhan Zhang Shuntaro Isoya Tatsuro Maeda Kazuya Hasegawa Tetsuya Araki |
| author_facet | Takayoshi Tanaka Junhan Zhang Shuntaro Isoya Tatsuro Maeda Kazuya Hasegawa Tetsuya Araki |
| author_sort | Takayoshi Tanaka |
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| description | Cooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese cultivars were cooked under identical conditions, their headspace volatiles trapped with MonoTrap and qualitatively profiled by comprehensive GC × GC-TOFMS. The two-dimensional platform resolved 1924 peaks—about ten-fold previous coverage—and, together with hierarchical clustering, PCA, heatmap visualization and volcano plots, cleanly separated the starch classes (78.3% cumulative PCA variance; Euclidean distance > 140). Volcano plots highlighted 277 compounds enriched in the glutinous cultivars and 295 in Koshihikari, including 270 compounds that were not previously documented in rice. Normal cultivars were dominated by ethers, aldehydes, amines and other nitrogenous volatiles associated with grainy, grassy and toasty notes. Glutinous cultivars showed abundant ketones, furans, carboxylic acids, thiols, steroids, nitro compounds, pyrroles and diverse hydrocarbons and aromatics, yielding sweeter, fruitier and floral accents. These results expand the volatile library for japonica rice, provide molecular markers for flavor-oriented breeding and demonstrate the power of GC × GC-TOFMS coupled with chemometrics for grain aroma research. |
| format | Article |
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| publishDate | 2025-08-01 |
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| spelling | doaj-art-e7ce3b351a3f49af95be8c1c44ade7212025-08-20T03:04:42ZengMDPI AGFoods2304-81582025-08-011415275110.3390/foods14152751Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMSTakayoshi Tanaka0Junhan Zhang1Shuntaro Isoya2Tatsuro Maeda3Kazuya Hasegawa4Tetsuya Araki5Graduate School of Agriculture and Life Sciences, University of Tokyo, Tokyo 113-003, JapanGraduate School of Agriculture and Life Sciences, University of Tokyo, Tokyo 113-003, JapanDepartment of Health and Dietetics, Teikyo Heisei University, Tokyo 170-8445, JapanDepartment of Health and Dietetics, Teikyo Heisei University, Tokyo 170-8445, JapanDepartment of Health and Dietetics, Teikyo Heisei University, Tokyo 170-8445, JapanGraduate School of Agriculture and Life Sciences, University of Tokyo, Tokyo 113-003, JapanCooked-rice aroma strongly affects consumer choice, yet the chemical traits distinguishing glutinous rice from normal-amylose japonica rice remain underexplored because earlier studies targeted only a few dozen volatiles using one-dimensional gas chromatography–mass spectrometry (GC-MS). In this study, four glutinous and seven normal Japanese cultivars were cooked under identical conditions, their headspace volatiles trapped with MonoTrap and qualitatively profiled by comprehensive GC × GC-TOFMS. The two-dimensional platform resolved 1924 peaks—about ten-fold previous coverage—and, together with hierarchical clustering, PCA, heatmap visualization and volcano plots, cleanly separated the starch classes (78.3% cumulative PCA variance; Euclidean distance > 140). Volcano plots highlighted 277 compounds enriched in the glutinous cultivars and 295 in Koshihikari, including 270 compounds that were not previously documented in rice. Normal cultivars were dominated by ethers, aldehydes, amines and other nitrogenous volatiles associated with grainy, grassy and toasty notes. Glutinous cultivars showed abundant ketones, furans, carboxylic acids, thiols, steroids, nitro compounds, pyrroles and diverse hydrocarbons and aromatics, yielding sweeter, fruitier and floral accents. These results expand the volatile library for japonica rice, provide molecular markers for flavor-oriented breeding and demonstrate the power of GC × GC-TOFMS coupled with chemometrics for grain aroma research.https://www.mdpi.com/2304-8158/14/15/2751GC × GC-TOFMSjaponica riceglutinous (waxy) ricevolatile organic compoundsfunctional group profilingchemometric analysis |
| spellingShingle | Takayoshi Tanaka Junhan Zhang Shuntaro Isoya Tatsuro Maeda Kazuya Hasegawa Tetsuya Araki Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS Foods GC × GC-TOFMS japonica rice glutinous (waxy) rice volatile organic compounds functional group profiling chemometric analysis |
| title | Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS |
| title_full | Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS |
| title_fullStr | Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS |
| title_full_unstemmed | Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS |
| title_short | Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS |
| title_sort | chemometric approach for discriminating the volatile profile of cooked glutinous and normal amylose rice cultivars from representative japanese production areas using gc gc tofms |
| topic | GC × GC-TOFMS japonica rice glutinous (waxy) rice volatile organic compounds functional group profiling chemometric analysis |
| url | https://www.mdpi.com/2304-8158/14/15/2751 |
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