ESTABLISHMENT OF IMPROVED METRICS USING GC-MS/MS AND NONVOLATILE TECHNIQUES FOR FUTURE DEVELOPMENT OF NOVEL AND SUPERIOR US AROMATIC RICE

The main goal of this project is to generate a better and more comprehensive understanding of rice flavor so that domestic rice varieties remain competitive with imported aromatic varieties such as Thai Jasmine.To achieve this goal there are four main;Develop an understanding of the key volatiles important for different aromas in rice using GC-MS/MS and the nonvolatile starch characteristics using titration and differential scanning calorimetry impacting taste and mouthfeelCharacterize the different aromas/ flavors of rice using descriptive sensory analysisEstablish ranges for these key volatiles in important US varieties as well as across a wide diversity of rice samples using collections such as the USDA world populationGenerate preliminary data to identify the genes underlying the production of various flavor compounds by association mapping with chromosomal location markers