Food Chemistry & Science

Science and Technology of Aroma, Flavor, and Fragrance in Rice
Editors: Deepak Kumar Verma
Prem Prakash Srivastav, PhD,

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Science and Technology of Aroma, Flavor, and Fragrance in Rice

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With contributions from a broad range of leading researchers, this book focuses on advances and innovative in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and innovations in this growing field.

Aroma is one of the diagnostic aspects of rice quality that can determine acceptance or rejection of rice before it is tested. Aroma is also considered as an important property of rice that indicates its preferable high quality and price in the market. An assessment of all known data reveals that more than 450 chemical compounds have been documented in various aromatic and non-aromatic rice cultivars. The primary goals of research is to identify the compounds responsible for the characteristic rice aroma. Many attempts have been made to search for the key compounds contributing to rice aroma, but any single compound or group of compounds could not reported that are fully responsible.

There is no single analytical technique that can be used for investigation of volatile aroma compounds in rice sample although there are currently many technologies available for extraction of rice volatile aroma compounds. These technologies have been modified from time to time according to need, and many of them are helping the emergence of a new form, particularly in the distillation, extraction, and quantification concept.

This new volume helps to fill a void in the research by focusing solely aroma, flavor, and fragrance of rice, helping to meet an important need in rice research and production.

Key features
• provides an overview of aromatic rice from different countries
• looks at traditional extraction methods for chemicals associated with rice aroma, flavor, and fragrance
• presents new and modern approaches in extraction of rice aroma chemicals
• explores genetic engineering for fragrance in rice


Part 1: Prospective and Technological Developments in Aroma, Flavor and Fragrance of Rice
Chapter 1: Introduction to Rice Aroma, Flavor, and Fragrance
Deepak Kumar Verma, and Prem Prakash Srivastav
Chapter 2: Aromatic Rice from Different Countries: An Overview
Deepak Kumar Verma, Prem Prakash Srivastav, and Altafhusain Nadaf
Chapter 3: Extraction Methods for Chemical Constitutes Associated with Rice Aroma, Flavor, and Fragrance: A Short Overview
Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav

Part 2: Traditional Extraction Technology of Rice Aroma Chemicals
Chapter 4: Simultaneous Distillation Extraction (SDE): A Traditional Method for Extraction of Aroma Chemicals in Rice
Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, and Prem Prakash Srivastav

Part 3: New and Modern Approaches in Extraction of Rice Aroma Chemicals
Chapter 5: Solid Phase Micro Extraction (SPME): A Modern Extraction Method for Rice Aroma Chemicals
Deepak Kumar Verma, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, and Prem Prakash Srivastav
Chapter 6: Head Space-Solid Phase Micro Extraction Coupled with Gas Chromatography- Mass Spectroscopy (HS-SPME-GCMS): An Efficient Tool for Qualitative and Quantitative Rice Aroma Analysis
Rahul Zanan, Vidya Hinge, Kiran Khandagale and Altafhusain Nadaf
Chapter 7: Supercritical Fluid Extraction (SCFE) for Rice Aroma Chemicals: Recent and Advance Extraction Method
Deepak Kumar Verma, Jyoti P. Dhakane, Dipendra Kumar Mahato, Mandira Kapri, Sudhanshi Billoria, Paramita Bhattacharjee, and Prem Prakash Srivastav

Part 4: Genetic, Biochemical and Biotechnological Development and Perspectives Future
Chapter 8: Aroma Volatiles as Biomarkers for Characterizing Rice (Oryza sativa L.) Flavor Types and Their Biosynthesis
Vidya Hinge, Rahul Zanan, Deo Rashmi, and Altafhusain Nadaf
Chapter 9: Biochemical, Genetic and Genomic Perspectives of Flavor and Fragrance in Rice
Arpit Gaur, Shabir H. Wani, Saroj Kumar Sah, and Asif B. Shikari
Chapter 10: Genetic Engineering for Fragrance in Rice: An Insight on Its Status
Subramanian Radhesh Krishnan, Pandiyan Muthuramalingam, Bhagavathi Sundaram Sivamaruthi, Chakravarthi Mohan, and Manikandan Ramesh
Chapter 11: Prospective Future of Aroma, Flavor and Fragrance in Rice Industry: Brief Overview
Deepak Kumar Verma and Prem Prakash Srivastav
Glossary for technical Terms

About the Authors / Editors:
Editors: Deepak Kumar Verma
PhD Research Scholar, Department of Agricultural and Food Engineering, Indian Institute of Technology, West Bengal, India
Deepak Kumar Verma is an agricultural science professional and is currently a PhD Research Scholar in the specialization of food processing engineering in the Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India. In 2012, he received a DST-INSPIRE Fellowship for PhD study by the Department of Science & Technology (DST), Ministry of Science and Technology, Government of India. Mr. Verma is currently working on the research project “Isolation and Characterization of Aroma Volatile and Flavoring Compounds from Aromatic and Non-Aromatic Rice Cultivars of India.” His previous research work included “Physico-Chemical and Cooking Characteristics of Azad Basmati (CSAR 839-3): A Newly Evolved Variety of Basmati Rice (Oryza sativa L.)”. He earned his BSc degree in agricultural science from the Faculty of Agriculture at Gorakhpur University, Gorakhpur, and his MSc (Agriculture) in Agricultural Biochemistry in 2011. He also received an award from the Department of Agricultural Biochemistry, Chandra Shekhar Azad University of Agricultural and Technology, Kanpur, India. Apart of his area of specialization in plant biochemistry, he has also built a sound background in plant physiology, microbiology, plant pathology, genetics and plant breeding, plant biotechnology and genetic engineering, seed science and technology, food science and technology etc. In addition, he is member of different professional bodies, and his activities and accomplishments include conferences, seminar, workshop, training, and also the publication of research articles, books, and book chapters.

Prem Prakash Srivastav, PhD,
Associate Professor of Food Science and Technology, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur (WB), India
Prem Prakash Srivastav, PhD, is Associate Professor of Food Science and Technology in the Agricultural and Food Engineering Department at the Indian Institute of Technology, Kharagpur (WB), India, where he teaches various undergraduate, postgraduate, and PhD level courses and guides research projects at PhD, masters and undergraduate levels. His research interests include the development of specially designed convenience, functional, and therapeutic foods; the extraction of nutraceuticals; and the development of various low-cost food processing machineries. He has organized many sponsored short-term courses and completed sponsored research projects and consultancies. He has published various research papers in peer-reviewed international and national journals and proceedings and many technical bulletins and monographs as well. Other publications include books and book chapters along with many patents. He has attended, chaired, and presented various papers at international and national conferences and delivered many invited lectures in various summer/winter schools. Dr. Srivastav has received several best poster paper awards for his presentations. He is a member of various professional bodies, including the International Society for Technology in Education (ISTE), the Association of Food Scientists and Technologists (India), the Indian Dairy Association (IDA), the Association of Microbiologists of India (AMI), and the American Society of Agricultural and Biological Engineers and the Institute of Food Technologists (USA).

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