Profiles of Aroma Volatiles of NERICA Varieties – New Inter-Specific Rice Hybrid for Africa

Abstract

Rice (Oryza sativa L.) is a staple food worldwide. New Rice for Africa (NERICA), an inter-specific high yielding upland rice variety, was developed to in part address food insecurity in Africa. Consumers prefer aromatic rice cultivars due to characteristics that are attributed to the composition of volatile flavour compounds (VFC). Although some NERICA varieties are claimed to be aromatic, their VFC compositions have not been characterised. The compositions of the VFCs of NERICA 1, 4 and 10 varieties were analysed using a GC & GC-MS after hot water extraction using Likens and Nickerson apparatus. A total of 84, 49, and 38 VFCs were detected in NERICA 1, 4 and 10, respectively. The VFCs included green leaf volatiles, terpenes and aromatic compounds. 2-Acetyl-1-pyrolline, responsible for desirable aroma in lowland and paddy rice varieties was detected in NERICA 1. Terpenoid compounds concentrations were in higher in NERICA 1. The individual VFC levels varied between the three varieties. The presence of 2-acetyl-1-prorolline and high levels of terpenoid compounds in NERICA 1 explains its being claimed as being aromatic.