Studies on Rice Volatiles Using Direct Thermal Analysis Gas Chromatography
The Direct Thermal Analysis (DTA) chromatograms of different rice varieties/mutant revealed 17 components for Basmati-370, Basrnati-198, Kashmir Basmati and DM-25 and 16 components for NIAB-IRRI-9 on SE-30 packed column. The genetic relationship between Basmati -198, Kashmir Basmati and DM-25 and their parent Basmati-370 appeared to be reflected in the composition of their volatiles. A peak of rice aroma, found at retention time 10.84 min. in Basmati-370, Basmati-198, Kashmir Basmati and DM-25 (aromatic varieties/mutant) was absent in NIAB-IRRI-9 (nonaromatic variety) which was supposed by sensory evaluation of the column effluent.
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