Project Number: 6435-44000-067-00
Project Type: Appropriated

Start Date: Feb 11, 2005
End Date: Nov 30, 2009

Objective:
Determine the effects of genetic, pre-harvest, and post-harvest factors on 1) the production of key volatile compounds, and 2) starch and protein composition, that in turn, affect the sensory quality of rice. Develop rapid instrumental methods for the assessment of the sensory quality of rice based on measurement of, 1) key volatile compounds and their precursors, and 2) the fine structure of starch.

Approach:
Using identical cultivation practices, diverse cultivars will be grown at, 1) the same location to determine cultivar differences in flavor and texture, and 2) at differing locations to ascertain whether certain cultivars are more robust than others in displaying flavor and texture stable to environment factors. Diverse cultivars will also be grown with different fertilizer inputs and with differing drain and harvest times to determine the effects of these variables on flavor and texture. The effects of cooking and cooking method on flavor development and texture will also be evaluated. The intensities of flavor and texture attributes will be correlated with volatile compound profiles and starch and protein compositional data to determine the basis for sensory quality differences. Physiochemical measurements that correlate with sensory properties will be used in Objective 2 to develop rapid instrumental methods that replace the time-intensive human sensory evaluations. Solid phase microextraction/mass spectrometry/mass spectrometry (SPME/MS/MS) and high speed SPME/gas chromatography (GC)/MS methods will be developed to detect and accurately measure specific flavor components of rice. Rapid methodology for measuring starch fine structure will also be developed. Upon development, the methods will be used to rapidly assess the sensory quality of rice.