Author(s):
Chinmayee Sahoo, Hatanath Subudhi, Debabrata Panda, Subhashish Bal, Bhabatarini Panda
Abstract:
Odisha, the queen land of aromatic short grain landraces has been studied on 127 prominent landraces focusing on nutrition and aromatic compounds based on consumer demand for value-added products. Rice protein is a distinct bio-macronutrient that influences nutritional quality averaging 9.99% across various landraces with Kalajeera exhibiting the highest content which support the protein levels above 10% are beneficial for combating malnutrition. Variations in protein content may result due to environmental factors, biotic and abiotic stresses and growing conditions. The other nutrient component, Fat which is mostly unsaturated is predominantly found in the aleurone layer and its content can affect rice aroma and taste. Total carbohydrate content varies from 64.28% in Kalajeera to 78% in Basmati-4 with starch composition impacting digestibility and texture. Crude fiber which aids in controlling cholesterol and blood sugar levels ranges from 0.46% to 0.99%. Mineral content shows Zinc levels between 18.37 mg/kg to 23.39 mg/kg and Iron from 6.58 mg/kg to 20 mg/kg with positive correlations observed between protein, crude fiber, starch, and total carbohydrates. PCA analysis identifies notable varieties suitable for improvement and conservation. Additionally, aroma compounds, besides particularly 2-acetyl-1-pyrroline, and acetone newly five identified aromatic compounds Ethane, 1-isothiocyanato-2-methoxy (fruity smell), Dimethyl ether (sweet smell), Formic acid, 1-methylethyl ester (ethereal odour), Alanine (umami smell), and Boric acid trimethyl ester (sweet odour) contribute to the fragrance of these rice varieties. Variations in aromatic compounds are influenced by chemical composition, with high protein correlating to lower aroma intensity. Gas chromatography-mass spectrometry (GC-MS) identified key aroma compounds, particularly 2-acetyl-1-pyroline (2AP), ranging from 0.14 ppm (Dhusara) to 0.99 ppm (Thakurbhog), underscoring its importance in rice aroma. The finding reveals new scented compounds within indigenous landraces of
Odisha, highlighting the intricate relationship between nutrient and aromatic profiles in rice.
