The Effects of Genotype × Environment on Physicochemical and Sensory Properties and Differences of Volatile Organic Compounds of Three Rice Types ( Oryza sativa L.)

• Published in: Foods 2023-08, Vol.12 (16), p.3108
• Main Authors: Yu, Jing, Zhu, Dawei, Zheng, Xin, Shao, Liangliang, Fang, Changyun, Yan, Qing, Zhang, Linping, Qin, Yebo, Shao, Yafang
• Format: Article
• Language: English
• Subjects: Amylose; Analysis; Consumers; flavor fingerprint; Food science; genotype; Genotype & phenotype; Genotypes; Mantel test; Moisture content; Nutrient content; Organic compounds; Palatability; Parameters; pasting viscosity; Plant breeding; planting environment; Potassium; Principal components analysis; Proteins; Rice; Sensory evaluation; Sensory properties; Texture; Viscosity; VOCs; Volatile organic compounds
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12163108

Understanding the effects of genotype, environment and their interactions on rice quality is of great importance for rice breeding and cultivation. In this study, six rice varieties with two , two and two types of rice were selected and planted at ten locations in Zhejiang Province to investigate the genotype (G) × environment (E) on physicochemical and sensory properties and the differences of volatile organic compounds (VOCs) among the three types of rice. Analysis of variances showed that apparent amylose content (AC), total protein content (PC), alkali spreading value (ASV), RVA profiles, and appearance (ACR), palatability (PCR), and sensory evaluation value (SEV) of cooked rice and texture of cooled cooked rice (TCCR) were mainly affected by genotypic variation, whereas the smell of cooked rice (SCR) was mainly affected by environment ( < 0.05). The G × E effect was significant for most parameters. The weather in the middle and late periods of filling had important effects on the formation of rice quality, especially on setback (SB) and pasting temperature (PT) ( < 0.01). They were negatively correlated with the texture of cooked rice (TCR) and SEV ( < 0.05). Peak viscosity (PV) and breakdown (BD) were positively related to the sensory evaluation parameters ( < 0.01) and could be used to predict cooked rice quality. A total of 59 VOCs were detected, and and had 9, 6 and 19 characteristic compounds, respectively. The principal component analysis showed that the physicochemical and sensory properties and VOCs of rice were more stable than those of and rice at ten locations in Zhejiang Province. It is helpful for rice breeders to understand how the environment affects the physicochemical, sensory properties and VOCs of the three rice types, and it is also important for food enterprises to provide rice products with stable quality.