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dc.contributor.authorPiebiep Goufoen_US
dc.contributor.authorSugunya Wongpornchaien_US
dc.contributor.authorXiangru Tangen_US
dc.date.accessioned2018-09-04T04:04:32Z-
dc.date.available2018-09-04T04:04:32Z-
dc.date.issued2011-04-01en_US
dc.identifier.issn17730155en_US
dc.identifier.issn17740746en_US
dc.identifier.other2-s2.0-78449237358en_US
dc.identifier.other10.1051/agro/2010011en_US
dc.identifier.urihttps://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=78449237358&origin=inwarden_US
dc.identifier.urihttp://cmuir.cmu.ac.th/jspui/handle/6653943832/49613-
dc.description.abstractAromatic rices (Oryza sativa L.) compared to the leading varieties are low-yielding, susceptible to lodging and prone to attack by a number of insect pests and diseases. Under these conditions, various agricultural chemicals such as fertilizers, pesticides and growth regulators have been used for their cultivation. Few investigations, however, have examined the influence of these chemicals on rice aroma and flavor. In this study, changes in rice aroma after treatment with gibberellic acid, paclobutrazol, 3-indole acetic acid, and a regulator mixture consisting of paclobutrazol, proline and zinc chloride were for the first time examined using two aromatic rice cultivars. Applications were carried out after 25% of panicles had emerged. We studied 12 odor-active compounds, extracted and identified using static headspace coupled with gas chromatography. At the concentrations tested, all treatments with growth regulators resulted in reduced aroma content that affected overall flavor. In a smelling evaluation, control samples were significantly higher in intensity than treated samples. The difference between the aromas of control and treated samples was largely related to 2-acetyl-1-pyrroline, the major rice aroma compound, and lipid oxidation volatiles. For instance, in the cultivar Guixiangzhan grown during the late season, gibberellic acid treatment decreased the content of 2-acetyl-1-pyrroline by 19%, 3-indole acetic acid by 9%, paclobutrazol by 22%, and the regulator mixture by 21% compared with the control. Similar trends were observed in the Peizaruanxiang cultivar, with decreases ranging from 10 to 24%. Our findings demonstrate that treatments with growth regulators inhibited the metabolic processes associated with the formation of volatile compounds. © INRA, EDP Sciences, 2010.en_US
dc.subjectAgricultural and Biological Sciencesen_US
dc.subjectEnvironmental Scienceen_US
dc.titleDecrease in rice aroma after application of growth regulatorsen_US
dc.typeJournalen_US
article.title.sourcetitleAgronomy for Sustainable Developmenten_US
article.volume31en_US
article.stream.affiliationsSouth China Agricultural Universityen_US
article.stream.affiliationsUniversite de Yaounde Ien_US
article.stream.affiliationsChiang Mai Universityen_US
Appears in Collections:CMUL: Journal Articles

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