Characterization of Volatile Compound Profiling of Germinated Brown Rice Revealed by Headspace Solid-phase Micro Extraction Coupled to Gas Chromatography Mass Spectrometry

Due to impressive health promoting effects, germinated brown rice is an increasingly popular functional food. As a wholegrain, odor and flavor characteristics largely influence consumer perception of cereal based products, such as GBR. However, there is no quantitative information available for volatile compounds contained in GBR. This work examined the profiling of volatile component in two representative varieties of pre-germinated brown rice, JZDG (Oryza sativa L. ssp. Indica) and CMSG (O. sativa ssp. Japonica), using headspace solid-phase micro extraction coupled to gas chromatography mass spectrometry (HS-SPME-GC/MS). The results showed that significant difference in the volatile compounds was not only present in the relative abundance of individual components, but also in the varieties of the identified compounds between JZDG and CMSG. A total of 36 volatile compounds were detected in cooked GBR. Aldehydes and alkanes were the major chemical categories identified. Among these compounds, hexanal, pentanal and 2-pentyl-Furan showed relatively high concentration. Cyclotetradecane, 2-methyl-1-Penten-3-one, 4-Decanone, 6-methyl-5-Hepten-2-one 2-n-Heptylfuran, 3,3,5-trimethyl-Cyclohexene, 4-Methyl-1,5-Heptadiene, (E,E)-2,4-Decadienal, 2-Carene were only present in JZDG, while some compounds were only detected in CMSG, such as 4-methyl-(Z)-2-Pentene, 2-Methoxy-4-vinylphenol and 2,6,10-Trimethyl-dodecane. Characterizing aroma compound profiles of GBR is considered as the first step to understand flavor formation, and thus orientedly modify and design the product flavor.