Progress 07/01/24 to 06/30/25
Outputs Target Audience:This project engages a diverse range of target audiences spanning research, education, policy, and agricultural stakeholders. While the central focus is on aromatic edible rice, the research also explores nonvolatile traits critical to rice's use in brewing and fermentation, creating new value-added opportunities for Arkansas-grown rice. 1. Academic and Government Research Communities: Our method development for rice aroma analysis--including volatile profiling using SPME-GC-MS and targeted MRM quantification has been fainlized and we will begin to share this with academic stakeholders. These stakeholders benefit from reproducible protocols for analyzing aroma-active volatiles in edible rice, helping to standardize approaches across institutions. The outcomes directly support scientific efforts to link biochemistry with consumer-relevant traits in breeding programs. 2. Breeding Programs and Rice Geneticists: Through chemical phenotyping and genome-wide association study (GWAS) preparation, this work offers new insights into how both volatile and nonvolatile traits vary across globally sourced rice cultivars. Breeders from USDA and commercial seed providers--who supplied germplasm--have been engaged throughout the project. Importantly, the inclusion of brewing-relevant traits such as gelatinization temperature, amylose content, and extract yield allows for the identification of dual-use cultivars that serve both traditional culinary markets and value-added applications like fermentation. 3. Brewing and Fermentation Industry Stakeholders: The project has reached a growing audience of brewers, maltsters, and beverage developers seeking domestic alternatives to barley and other starch sources. New protocols for rice malting, extract efficiency optimization, and enzyme characterization were presented at events including the Anheuser-Busch Discovery Day and the Arkansas Rice Industry Alliance. These events included technical brewers, rice growers, and processors interested in linking rice genetics to processing outcomes. Two peer-reviewed publications from this work have provided data-driven insights into rice's brewing potential: "Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice" (Aitkens et al., 2025) "Investigating the Incorporation of Milled Rice in Brewing Non-Alcoholic Beer to Enhance Sensory Quality" (Manuscript DOI: 10.1080/10942912.2025.2520907 Journal: LJFP - International Journal of Food Properties 4. Undergraduate, Graduate, and Postdoctoral Trainees: A core component of the project has been hands-on training and mentorship of future food and agricultural scientists. Three undergraduate students were trained in rice handling, malting, moisture management, and extract yield testing. Two graduate students led analytical method optimization and published their findings in peer-reviewed journals. A postdoctoral fellow helped develop sensory descriptor mapping and supervised large-scale sample processing and data quality control. These trainees gained advanced skills in cereal chemistry, metabolomics, and fermentation science, aligning with NIFA workforce development goals. 5. Agricultural Economic Development Stakeholders: Arkansas agricultural and policy leaders represent a key audience for this work. The project supports ongoing efforts to diversify markets for Arkansas rice, especially through premium value chains like craft brewing and functional beverages. Findings were featured in legislative discussions and aligned with the passage of a new Arkansas House bill incentivizing brewers to use local rice. Support from the Arkansas Research Alliance and the Anheuser-Busch Foundation has enabled follow-up studies targeting rice extract efficiency and cultivar development, illustrating strong regional interest in the commercialization potential of rice-based brewing ingredients. 6. Future Genomics and Crop Improvement Researchers: The project is assembling a multi-omic dataset--including volatile compound profiles, physicochemical parameters (e.g., amylose content, gelatinization temperature), and enzyme activity--for over 350 rice cultivars. This dataset will support genome-wide association studies and future collaborations with plant geneticists and bioinformatics teams. It is expected to inform both basic genetic research and applied breeding strategies aimed at improving flavor, processing quality, and market resilience. In summary, this research has engaged a wide spectrum of audiences, from students and scientists to brewers and policymakers, with practical tools and findings that promote innovation in rice breeding, expand market applications, and support economic development in the Arkansas region. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided direct training for six early-career researchers: Three undergraduate students received hands-on experience in sample handling, moisture control, small-scale malting, extract testing, and data management. Two graduate students led major research components in volatile analysis and rice malting quality, resulting in co-authorship on peer-reviewed publications. One postdoctoral fellow developed and validated targeted analytical workflows (MRM), mentored students, and coordinated integration of chemical and sensory data. Trainees gained expertise in cereal chemistry, aroma metabolomics, fermentation science, and multivariate analysis. They also presented research findings at stakeholder events and internal seminars, developing both technical and communication skills. How have the results been disseminated to communities of interest?Results have been shared with both scientific and applied stakeholder communities: Peer-reviewed publications: "Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice" (Aitkens et al., 2025) "Investigating the Incorporation of Milled Rice in Brewing Non-Alcoholic Beer to Enhance Sensory Quality" What do you plan to do during the next reporting period to accomplish the goals?Planned activities for the next reporting period include: Complete volatile compound quantification across the USDA panel using the expanded MRM method. Finish DNA extraction and submit all genotypes for sequencing, followed by GWAS analysis. Initiate trained descriptive sensory panels using the established aroma lexicon to evaluate a subset of high-priority cultivars. Complete physicochemical analysis of the remaining samples for amylose content, gelatinization temperature, and grain morphology. Integrate multivariate datasets (volatiles, nonvolatiles, sensory descriptors) to uncover correlations and candidate breeding targets. Engage stakeholders with targeted outreach, including reports for breeders, processors, and policymakers, highlighting dual-use rice opportunities (table + brewing). Continue manuscript development and presentations at national conferences, including AACC International and ACS, to enhance scientific dissemination and visibility. These efforts will bring the project closer to delivering predictive models and trait-based breeding strategies for premium-quality, flavor-forward U.S. rice cultivars.
Impacts What was accomplished under these goals?
Goal 1: Identify key volatile and nonvolatile compounds relevant to rice aroma and taste GC-MS-SPME protocols were optimized for volatile analysis, preserving aroma integrity while increasing throughput. A targeted MRM method is being expanded to quantify ~170 volatiles, including 30 newly selected compounds associated with key rice aroma traits. Amylose content and gelatinization temperature--two critical nonvolatile contributors to texture and mouthfeel--have been analyzed in 216 and 260 samples, respectively, using titration and differential scanning calorimetry (DSC). Goal 2: Characterize aroma and flavor using descriptive sensory analysis A curated database of aroma descriptors was assembled using Flavornet, Good Scents Company, ASBC, and published literature. This will guide sensory panels to evaluate aroma and flavor attributes across genetically distinct rice types. Goal 3: Establish ranges of these traits in U.S. and global varieties A genetically and geographically diverse panel of 358 rice genotypes was assembled through collaboration with the USDA. This collection includes: 126 genotypes received in 2024 232 genotypes to be grown and analyzed in 2025 The USDA collection focuses on cultivars from regions historically known for aromatic breeding (e.g., India, Pakistan, Thailand, Afghanistan, Japan) and those exhibiting extreme grain morphology (e.g., long, slender, or bold grains with color variation). Samples originate from 82 unique countries, including: 23 genotypes each from India and China 14 each from Japan and the United States 12 from Afghanistan Preliminary analysis of extract yield, grain size, and amylose levels has revealed high variability across this panel, informing potential breeding directions. Goal 4: Generate data for association mapping DNA extraction is in progress for all 358 genotypes, and sequencing will begin next period. Volatile and nonvolatile trait data are being prepared for genome-wide association study (GWAS) to identify markers linked to aroma, starch characteristics, and brewing-relevant traits. This project also supported two peer-reviewed publications linking rice composition to brewing applications, expanding the relevance of aromatic rice beyond table use into the value-added food and beverage sector.
Publications
- Type:
Peer Reviewed Journal Articles
Status:
Accepted
Year Published:
2025
Citation:
Schubert, C. et. al. Investigating the incorporation of milled rice in brewing non-alcoholic beer to enhance sensory quality. International Journal of Food Properties
- Type:
Peer Reviewed Journal Articles
Status:
Accepted
Year Published:
2025
Citation:
Aitkens, M. et. al. Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice. JASBC, 2025.
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