The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran
Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpar...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-03-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/3/120 |
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| author | Retno Dwi Astuti Dwi Larasatie Nur Fibri Dody Dwi Handoko Wahyudi David Slamet Budijanto Hitoshi Shirakawa Ardiansyah |
| author_facet | Retno Dwi Astuti Dwi Larasatie Nur Fibri Dody Dwi Handoko Wahyudi David Slamet Budijanto Hitoshi Shirakawa Ardiansyah |
| author_sort | Retno Dwi Astuti |
| collection | DOAJ |
| description | Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using <i>Rhizopus oligosporus</i> solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient. |
| first_indexed | 2024-03-09T19:52:24Z |
| format | Article |
| id | doaj.art-a60eb58e9b074956aaf796b3508abb25 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T19:52:24Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-a60eb58e9b074956aaf796b3508abb252023-11-24T01:08:45ZengMDPI AGFermentation2311-56372022-03-018312010.3390/fermentation8030120The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice BranRetno Dwi Astuti0Dwi Larasatie Nur Fibri1Dody Dwi Handoko2Wahyudi David3Slamet Budijanto4Hitoshi Shirakawa5Ardiansyah6Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, IndonesiaIndonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang 41256, IndonesiaDepartment of Food Technology, Universitas Bakrie, Jakarta 12920, IndonesiaDepartment of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, IndonesiaLaboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, JapanDepartment of Food Technology, Universitas Bakrie, Jakarta 12920, IndonesiaRice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and nonfermented rice bran (FRB and NFRB) of Ciherang, Inpari30, IR64 and Inpari42. The fermentation was conducted using <i>Rhizopus oligosporus</i> solid-state fermentation. Headspace-solid phase microextraction coupled with GC/MS was performed, and the aroma was translated by 10 trained panelists through quantitative descriptive analysis (QDA). The result showed that 72 and 68 compounds were identified in FRB and NFRB, respectively. They are aldehydes, ketones, alcohols, acids, esters, fatty acid, phenol, benzenes, furan, thiazole, pyrazines, pyridine, lactones, terpenes, and hydrocarbons. The PCA showed that FRB was dominated by alcohols, whereas NFRB was dominated by aldehydes. The QDA described nine aromas, i.e., rancid, smoky, musty, grassy, green, earthy, cereal, and sweet in NFRB. The fermentation process added fermented attributes to the aroma description to FRB and enhanced the rancid, smoky, and musty aromas. These studies indicated that fermented rice bran might increase the volatile compound of rice bran. Thus, it may provide opportunities to develop the production of fermented rice bran as a functional ingredient.https://www.mdpi.com/2311-5637/8/3/120aroma descriptionfermentationprincipal component analysisrice branvolatile compounds |
| spellingShingle | Retno Dwi Astuti Dwi Larasatie Nur Fibri Dody Dwi Handoko Wahyudi David Slamet Budijanto Hitoshi Shirakawa Ardiansyah The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran Fermentation aroma description fermentation principal component analysis rice bran volatile compounds |
| title | The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran |
| title_full | The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran |
| title_fullStr | The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran |
| title_full_unstemmed | The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran |
| title_short | The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran |
| title_sort | volatile compounds and aroma description in various i rhizopus oligosporus i solid state fermented and nonfermented rice bran |
| topic | aroma description fermentation principal component analysis rice bran volatile compounds |
| url | https://www.mdpi.com/2311-5637/8/3/120 |
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