Volatile Aroma Compounds of Khao Dawk Mali 105 Rice

Abstract

The volatile compounds of uncooked Khao Dawk Mali 105 brown rice were extracted using simple steam distillation method under reduced pressure. After solvent extraction in dichloromethane, the extract was concentrated and subjected to analysis twice using capillary GC-MS. The first analysis was performed immediately after distillation and extraction, while the second analysis was done after the extract was left at room temperature until its aromatic volatile compounds dissipated. Comparison of these volatile compounds identified suggested that the compounds assumed to play an important role in aroma of khao Dawk Mali 105 rice were 1-acetyl-1-pyrroline as the major component, butly acetate, diethyl carbonate, butyl cyclopropane, 1,4-dimethylbenzene, isocyanato-methylbenzene, hexanal, nonanal, 7-octen-4-ol, 2-(2-propoxyethoxy) ethanol, and 2,6-bis (1,1-dimethyl-ethyl)-4-methylphenol. Order quality evaluation was performed among these compounds identified and came to a conclusion in that the odor of synthetic 2-acrtyl-1-pyrroline was shown to be most match with the cooked pandan leaves aroma. However, this specific compound when added into cooked bland rice gave the odor which matched most closely with the aroma of Khao Dawk Mali 105.