Do edaphoclimatic conditions affect volatile compounds in aromatic rice?

• Grant number: 16/23570-5
• Support Opportunities: Scholarships in Brazil - Master
• Start date: May 01, 2017
• End date: February 28, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Neura Bragagnolo
• Grantee: Láisa Gomes Dias
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The aromatic rice has special characteristics since it presents differentiated and attractive aroma in comparison with the common rice. The volatile compounds are the responsibles for the exhaled aroma. There is no report in the literature about how the edaphoclimatic conditions influence the formation of these compounds. Therefore, the objectives of this project are: 1) Optimize the extraction of volatile compounds by HS-SPME by evaluating the independent variables: sample mass, water volume and extraction temperature; 2) Identify and quantify the volatile compounds of aromatic rice IAC 500 and non-aromatic rice IAC 105, harvested in 6 different periods of the year, by HS-SPME-GC-MS; 3) Correlate the profile of volatile compounds with edaphoclimatic conditions for each different harvest (ambient temperature, rainfall index and soil moisture and temperature); 4) Compare the profile of volatile compounds of raw and cooked aromatic rice IAC 500 and non-aromatic rice IAC 105; 5) Verify possible changes in volatile compound profile of raw and cooked rice during the storage at room temperature for 6 months (0, 2, 4 and 6 months). Fulfilling these objectives, we will be able to answer the following questions: 1) Is the profile of volatile compounds influenced by the rice planting season? and 2) Is the binomial storage x time a determinant factor for changes in the profile of volatile compounds? The results of this project are innovative because they will allow us to know the best planting time to obtain an aromatic rice that has a composition of volatile compounds that differentiates it from the other regular rice. Besides, we will be able to verify if storage changes the composition of these volatile compounds. (AU)