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<p>This study characterized the aroma compounds formed in roasted <i>wx ae</i> brown rice using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOF–MS). A wide range of volatiles was detected, with focused analysis of pyrazines—a key class of Maillard-derived aroma compounds. Over 100 pyrazines were identified in 180 °C-roasted samples, and 12 were unique to the <i>wx ae</i> genotype. Compared with conventional japonica cultivars, <i>wx ae</i> rice contains higher levels of resistant starch and, importantly, markedly elevated amounts of free sugars and amino acids, which together provide a richer matrix for Maillard reactions.Multivariate analysis confirmed genotype-dependent enrichment of branched and straight-chain alkylpyrazines. Several aroma-associated pyrazines with reported physiological relevance were also detected. These findings clarify the chemical basis of the enhanced roasted aroma in <i>wx ae</i> brown rice and support its potential as a functional food ingredient. Future studies should investigate other aroma-active compounds such as pyrroles and furanones that may also contribute to its unique flavor profile.</p>

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Comprehensive analysis of roasting-induced pyrazines in wx ae brown rice revealed by GC × GC-TOF–MS

  • 期刊论文

  • 发表日期：

    2026年4月15日

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  • Hatsuho Takemitsu,
  • Miyako Kotaniguchi,
  • Fumie Kabashima,
  • Shinichi Kitamura

摘要

This study characterized the aroma compounds formed in roasted wx ae brown rice using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC-TOF–MS). A wide range of volatiles was detected, with focused analysis of pyrazines—a key class of Maillard-derived aroma compounds. Over 100 pyrazines were identified in 180 °C-roasted samples, and 12 were unique to the wx ae genotype. Compared with conventional japonica cultivars, wx ae rice contains higher levels of resistant starch and, importantly, markedly elevated amounts of free sugars and amino acids, which together provide a richer matrix for Maillard reactions.Multivariate analysis confirmed genotype-dependent enrichment of branched and straight-chain alkylpyrazines. Several aroma-associated pyrazines with reported physiological relevance were also detected. These findings clarify the chemical basis of the enhanced roasted aroma in wx ae brown rice and support its potential as a functional food ingredient. Future studies should investigate other aroma-active compounds such as pyrroles and furanones that may also contribute to its unique flavor profile.