Abstract:

Aroma components in Kesha tribute rice from Yongshun, South China’s Hunan province were extracted by steam
distillation method and analyzed by gas chromatography-mass spectrometry (GC-MS), and the results were compared with
those for Taohua aromatic rice and Zhijiang rice. A total of 33 volatile components were identified in Kesha tribute rice,
and 31 in Taohua aromatic rice, and 40 in Zhijiang rice, respectively. Aroma-active aldehydes (24.23%), acids (6.64%),
feterocyclic acids (6.35%) and alcohols (6.19%) in Kesha tribut-rice were more abundant than in two other kinds of rice.
The major aroma compounds extracted from Kesha tribute rice were (E)-2-nonenalall (17.77%), 1-hexanol (4.82%),
5-ethyldihydro-2(3H)-furanone (3.39%), undecanal (1.66%), (E,E)-2,4-nonadienal (1.19%), (E,E)-2,4-decadienal (1.55%),
3-nonan-2-one (0.94%) and 2-nonanol (0.94%), all of which were higher than in Taohua aromatic rice and Zhijiang rice.
These results indicate that a larger number of aroma compounds exist in Kesha tribute rice.

Key words: Kesha tribute rice, Taohua aromatic rice, Zhijiang rice, aroma compounds, steam distillation, gas chromatography-mass spectrometry (GC-MS)