{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T16:57:53Z","timestamp":1789837073705,"version":"4.0.1"},"reference-count":57,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2021,5,27]],"date-time":"2021-05-27T00:00:00Z","timestamp":1622073600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Research and Technology\/the National Research and Innovation Agency of Republic Indonesia","award":["1226\/LL3\/PG\/2021"],"award-info":[{"award-number":["1226\/LL3\/PG\/2021"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpari 30 and Cempo Ireng) that are well-known in Indonesia, as well as to measure total phenolic content (TPC) and antioxidant activity. Volatile compounds of fermented RB were analyzed using gas chromatography-mass spectrometry combined with headspace-solid phase microextraction. The optimum TPC and antioxidant activity were observed after 72 h fermentation of RB. The 55 volatile compounds were identified in fermented and non-fermented RB. They were classified into alcohols, aldehydes, acids, ketones, phenols, esters, benzene, terpenes, furans, lactone, pyridines, pyrazines, and thiazoles. Volatile compounds were significantly different among the varieties. The sensory analysis showed that the panelists could differentiate sensory profiles (color, taste, flavor, and texture) between the samples. Fermentation can enhance the acceptance of RB. These studies may provide opportunities to promote the production of fermented RB as a functional ingredient with enhanced bioactivity for health promotion.<\/jats:p>","DOI":"10.3390\/plants10061073","type":"journal-article","created":{"date-parts":[[2021,5,27]],"date-time":"2021-05-27T04:30:46Z","timestamp":1622089846000},"page":"1073","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2110-344X","authenticated-orcid":false,"family":"Ardiansyah","sequence":"first","affiliation":[{"name":"Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Annisa","family":"Nada","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nuraini Tiara Indah","family":"Rahmawati","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Annisa","family":"Oktriani","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wahyudi","family":"David","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rizki Maryam","family":"Astuti","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Universitas Bakrie, Jakarta 12920, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dody Dwi","family":"Handoko","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bram","family":"Kusbiantoro","sequence":"additional","affiliation":[{"name":"Laboratory of Flavor Analysis, Indonesian Center for Rice Research, Indonesian Agency for Agricultural Research and Development, Ministry of Agriculture, Subang, Jawa Barat 41256, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Slamet","family":"Budijanto","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4828-5274","authenticated-orcid":false,"given":"Hitoshi","family":"Shirakawa","sequence":"additional","affiliation":[{"name":"Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University, 468-1 Aramaki Aza Aoba, Aoba-ku, Sendai 980-8572, Japan"},{"name":"International Education and Research Center for Food Agricultural Immunology, Graduate School of Agricultural Science, Tohoku University, Sendai 980-8572, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"492","DOI":"10.1038\/s41477-020-0659-6","article-title":"Genomic history and ecology of the geographic spread of rice","volume":"5","author":"Gutaker","year":"2020","journal-title":"Nat. Plants"},{"key":"ref_2","unstructured":"Badan Pusat Statistik (BPS) (2021, January 20). Luas Panen dan Produksi Padi di Indonesia. Available online: https:\/\/www.bps.go.id\/pressrelease\/2020\/02\/04\/1752\/luas-panen-dan-produksi-padi-pada-tahun-2019-mengalami-penurunan-dibandingkan-tahun-2018-masing-masing-sebesar-6-15-dan-7-76-persen.html."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"1914","DOI":"10.1021\/jf052561l","article-title":"Rice bran fractions improve blood pressure, lipid profile, and glucose metabolism in stroke-prone spontaneously hypertensive rats","volume":"54","author":"Ardiansyah","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"8335","DOI":"10.1016\/j.biortech.2011.06.025","article-title":"Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation","volume":"102","author":"Oliveira","year":"2011","journal-title":"Biores. Tech."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1002\/ptr.907","article-title":"Rice bran oil and \u03b3-oryzanol in the treatment of hyperlipoproteinaemias and other conditions","volume":"15","author":"Cicero","year":"2001","journal-title":"Phytother. Res."},{"key":"ref_6","first-page":"233","article-title":"Anti-hyperglycemic and antioxidative activities of phenolic acid concentrates of rice bran and hydroxycinnamic acids in cell assays","volume":"23","author":"Jung","year":"2010","journal-title":"Korean J. Food Nutr."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"145","DOI":"10.1016\/S0308-8146(00)00223-5","article-title":"Natural antioxidants from residual sources","volume":"72","author":"Moure","year":"2001","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"531","DOI":"10.1590\/S0101-20612012005000071","article-title":"Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran","volume":"32","author":"Oliveira","year":"2012","journal-title":"Ci\u00eanc. Tecnol. Aliment. Camp."},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Shahidi, F., and Naczk, M. (2004). Phenolic in Food and Nutraceutical, CRC Press.","DOI":"10.1201\/9780203508732"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"371","DOI":"10.1016\/j.foodchem.2013.09.101","article-title":"Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae","volume":"146","author":"Schmidt","year":"2014","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1080\/19476330903450274","article-title":"Physico-chemical characterization of fermented rice bran biomass-Caracterizaci\u00f3n fisico-qu\u00edmica de la biomasa del salvado de arroz fermentado","volume":"8","author":"Oliveira","year":"2010","journal-title":"CyTA\u2013J. Food"},{"key":"ref_12","unstructured":"Watson, R.S., Preedy, V.R., and Zibadi, S. (2014). Fermented rice bran attenuates oxidative stress. Wheat and Rice in Disease Prevention and Health: Benefits, Risks and Mechanisms of Whole Grains in Health Promotion, Academic Press."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.bcab.2014.11.003","article-title":"Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus","volume":"4","author":"Razak","year":"2015","journal-title":"Biocat. Agric. Biotech."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1459","DOI":"10.1016\/j.lwt.2007.08.015","article-title":"Studies on the performance of a new bioreactor for improving antioxidant potential of rice","volume":"41","author":"Bhanja","year":"2008","journal-title":"LWT"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"844","DOI":"10.1108\/NFS-12-2018-0340","article-title":"Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats","volume":"49","author":"Ardiansyah","year":"2019","journal-title":"Nutr. Food Sci."},{"key":"ref_16","first-page":"489","article-title":"Profile of phenolic compounds, DPPH-scavenging and anti \u03b1-amylase activity of black rice bran fermented with Rhizopus oligosporus","volume":"42","author":"Noviasari","year":"2019","journal-title":"Pertanika J. Trop. Agric. Sci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"23","DOI":"10.12944\/CRNFSJ.6.1.03","article-title":"Antioxidative properties and cytotoxic activity against colon cancer cell WiDr of rhizopus oryzae and rhizopus oligosporus-fermented black rice bran extract","volume":"6","author":"Zulfafamy","year":"2018","journal-title":"Cur. Res. Nutr. Food Sci."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"453","DOI":"10.1080\/00021369.1968.10859081","article-title":"Analysis of volatile components in rice bran","volume":"32","author":"Mitsuda","year":"1968","journal-title":"Agric. Biol. Chem."},{"key":"ref_19","first-page":"643","article-title":"Volatile components in the steam distillate of rice bran: Identification of neutral and basic compounds","volume":"42","author":"Tsugita","year":"1978","journal-title":"Agric. Biol. Chem."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1039\/c2ay05671b","article-title":"Determination of flavor components of rice bran by GC-MS and chemometrics","volume":"4","author":"Zeng","year":"2012","journal-title":"Food Anal. Methods"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"155","DOI":"10.5650\/jos.58.155","article-title":"Characterization of volatile aroma compounds from red and black rice bran","volume":"58","author":"Sukhontara","year":"2009","journal-title":"J. Oleo Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"4479","DOI":"10.1002\/jsfa.8972","article-title":"Preparation, aroma characteristics and volatile compounds of flavorings from enzymatic hydrolyzed rice bran protein concentrate","volume":"98","author":"Arsa","year":"2018","journal-title":"J. Sci. Food Agric."},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Lee, S.M., Hwang, Y.R., Kim, M.S., Chung, M.S., and Kim, Y.S. (2019). Comparison of volatile and nonvolatile compounds in rice fermented by different lactic acid bacteria. Molecules, 24.","DOI":"10.3390\/molecules24061183"},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1363","DOI":"10.1007\/s10068-015-0175-z","article-title":"Headspace gas chromatography (HS-GC) analysis of imperative flavor compounds in lactobacilli-fermented barley and malt substrates","volume":"24","author":"Pandiella","year":"2015","journal-title":"Food Sci. Biotechnol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"C2915","DOI":"10.1111\/1750-3841.13547","article-title":"Volatile compounds produced by Lactobacillus paracasei during oat fermentation","volume":"81","author":"Lee","year":"2016","journal-title":"J. Food Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"164","DOI":"10.1016\/j.foodqual.2012.08.017","article-title":"A Summary of projective mapping observations-the effect of replicates and shape, and individual performance measurements","volume":"28","author":"Hopfer","year":"2013","journal-title":"Food Qual. Prefer."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1081\/FBT-120016667","article-title":"Solid-state production of phenolic antioxidants from Cranberry pomace by R. oligosporus","volume":"16","author":"Vattem","year":"2002","journal-title":"Food Biotechnol."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"346","DOI":"10.1016\/j.foodchem.2014.03.112","article-title":"Effect of fermentation on the antioxidant activity in plant-based foods","volume":"160","author":"Hur","year":"2014","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"H2383","DOI":"10.1111\/1750-3841.12658","article-title":"Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran","volume":"79","author":"Webber","year":"2014","journal-title":"J. Food Sci."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"e13054","DOI":"10.1111\/jfpp.13054","article-title":"Toluene and benzyl alcohol formation in fruit juice containing benzoates","volume":"41","author":"Bocharova","year":"2016","journal-title":"J. Food Process. Pres."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Tang, H., Ma, J.K., Chen, L., Jiang, L.W., Xie, J., Li, P., and He, J. (2018). GC-MS characterization of volatile flavor compounds in stinky tofu brine by optimization of headspace solid-phase microextraction condition. Molecules, 23.","DOI":"10.3390\/molecules23123155"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"821","DOI":"10.1002\/hbm.20548","article-title":"Pattern of cerebral activation during olfactory and trigeminal stimulations","volume":"30","author":"Lombion","year":"2009","journal-title":"Hum. Brain Mapp."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"489","DOI":"10.1002\/pca.1224","article-title":"Volatile compounds with characteristic odour in moso-bamboo stems (Phyllostachys pubescens Mazel ex Houz. De ehaie)","volume":"21","author":"Takahashi","year":"2010","journal-title":"Phytochem. Anal."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1023\/A:1006127516791","article-title":"Biogenic volatile organic compounds (VOC): An overview on emission, physiologyand ecology","volume":"33","author":"Kesselmeier","year":"1999","journal-title":"J. Atmos. Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.proeng.2012.04.234","article-title":"Analysis of volatile components from Dictyophora rubrovolota Zang, ji et liou","volume":"37","author":"Hang","year":"2012","journal-title":"Procedia Eng."},{"key":"ref_36","doi-asserted-by":"crossref","unstructured":"Thammarat, P., Kulsing, C., Wongravee, K., Leepipatpiboon, N., and Nhujak, T. (2018). Identification of volatile compounds and selection of discriminant markers for elephant dung coffee using static headspace gas chromatography\u2013mass spectrometry and chemometrics. Molecules, 23.","DOI":"10.20944\/preprints201807.0313.v1"},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1016\/j.foodchem.2010.06.061","article-title":"Volatile profiles of aromatic and non-aromatic rice cultivars using SPME\/GC\u2013MS","volume":"124","author":"Briant","year":"2011","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"1880","DOI":"10.1002\/cbdv.200490144","article-title":"14-Methylpentadecanone-15-Lactone (Muscolide): A new macrocyclic lactone from the oil of Angelica archangelica L.","volume":"12","author":"Lopes","year":"2004","journal-title":"Chem. Biodivers."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.chroma.2012.01.002","article-title":"Characterization of the volatile profile of Brazilian Merlot wines through comprehensive two dimensional gas chromatography time-of-flight mass spectrometric detection","volume":"1226","author":"Welke","year":"2012","journal-title":"J. Chromatogr. A"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1002\/1615-9314(20020201)25:3<147::AID-JSSC147>3.0.CO;2-G","article-title":"Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp","volume":"25","author":"Osorio","year":"2002","journal-title":"J. Sep. Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"1653","DOI":"10.1021\/jf0350820","article-title":"Gas chromatography\u2212olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines","volume":"52","author":"Escudero","year":"2004","journal-title":"J. Agric. Food Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"68","DOI":"10.3136\/fstr.6.68","article-title":"Volatile components of the essential oils in the pulp of four yellow yangoes (Mangifera indica L.) in Thailand","volume":"6","author":"Tamura","year":"2000","journal-title":"Food Sci. Technol. Res."},{"key":"ref_43","unstructured":"(2021, February 04). The Good Scents Company. Available online: http:\/\/www.thegoodscentscompany.com\/."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"19097","DOI":"10.3390\/molecules191119097","article-title":"Aroma-active compounds in jinhua ham produced with different fermentation periods","volume":"19","author":"Liu","year":"2014","journal-title":"Molecules"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"951","DOI":"10.1016\/j.lwt.2007.07.007","article-title":"Practical retention index models of OV-101, DB-1, DB-5, and DB-Wax for flavor and fragrance compounds","volume":"41","author":"Goodner","year":"2008","journal-title":"LWT"},{"key":"ref_46","first-page":"204","article-title":"Intra-laboratory validation of microplate methods for total phenolic content and antioxidant activity on polyphenolic extracts, and comparison with conventional spectrophotometric methods","volume":"95","author":"Arroqui","year":"2014","journal-title":"J. Sci. Food Agric."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"1418","DOI":"10.1021\/jf062203y","article-title":"Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes","volume":"55","author":"Pernin","year":"2007","journal-title":"J. Agric. Food Chem."},{"key":"ref_48","unstructured":"(2021, January 03). Flavornet. Available online: http:\/\/flavornet.org\/flavornet.html."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/j.jfda.2013.12.005","article-title":"Effect of roasting on the volatile constituents of Trichosanthes kirilowii seeds","volume":"22","author":"Wu","year":"2014","journal-title":"J. Food Drug Anal."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1016\/j.foodchem.2014.06.101","article-title":"Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography","volume":"167","author":"Paravisini","year":"2015","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"569","DOI":"10.1002\/jsfa.845","article-title":"Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint)","volume":"81","author":"Kim","year":"2001","journal-title":"J. Sci. Food Agric."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"267","DOI":"10.1016\/j.foodqual.2012.02.012","article-title":"Rapid descriptive sensory methods-comparison of free multiple sorting, partial napping, napping, flash profiling and coventional profiling","volume":"26","author":"Delholm","year":"2012","journal-title":"Food Qual. Prefer."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"235","DOI":"10.1021\/jf072360c","article-title":"Characterization of volatile aroma compunds in cooked black rice","volume":"56","author":"Yang","year":"2008","journal-title":"J. Agric. Food Chem."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"4784","DOI":"10.1021\/jf804005w","article-title":"Gas chromatography-mass spectrometry (GC-MS) characterization of volatile compounds in quality vinegars with protected european geographical indication","volume":"57","author":"Chinnici","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_55","unstructured":"Shetty, K., Paliyath, G., Pometto, A., and Levin, R.E. (2006). Food Biotechnology, CRC Taylor & Francis. [2nd ed.]."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"347","DOI":"10.1016\/j.foodchem.2018.07.037","article-title":"Investigation on the formations of volatile compounds, fatty acids, and \u0263-lactones in white and brown rice during fermentation","volume":"269","author":"Lee","year":"2018","journal-title":"Food Chem."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Greenhoff, K., and MacFie, H. (1994). Preference mapping in practice. Measurement of Food Preferences, Springer.","DOI":"10.1007\/978-1-4615-2171-6_6"}],"container-title":["Plants"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2223-7747\/10\/6\/1073\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:08:44Z","timestamp":1760162924000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2223-7747\/10\/6\/1073"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,5,27]]},"references-count":57,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2021,6]]}},"alternative-id":["plants10061073"],"URL":"https:\/\/doi.org\/10.3390\/plants10061073","relation":{},"ISSN":["2223-7747"],"issn-type":[{"value":"2223-7747","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,5,27]]}}}