Volatile constituents of herbicide glufosinate-tolerant and non-transgenic rice by solvent-assisted flavor evaporation and gas chromatography-mass spectrometry

The volatile components in leaves and roots of two glufosinate-tolerant rice varieties, Iksan483 and Milyang204, and conventional rice were extracted by solvent-assisted flavor evaporation prior to gas chromatography-mass spectrometry analysis. Five volatiles were identified in rice leaves as common constituents, whereas eight volatiles were identified in rice roots. These compounds include metabolites of different chemical groups such as acids, aldehydes, ketones, alcohols, phenols, and terpenes. In rice leaves, major volatile compounds were trans-2-hexenal (0.62-16.45 μg/g) and 3-methyl butanoic acid (0.43-1.36 μg/g). Benzyl alcohol (1.31-5.37 μg/g), hexanal (0.41-1.32 μg/g), and nonanal (0.33-1.14 μg/g) were detected as the major volatiles in rice roots. Statistically significant differences were not observed in contents of all volatiles isolated from varieties, according to results of the one-way analysis of variance at the 0.05 level, suggesting that the volatile composition of transgenic rice fall within the range of non-transgenic counterparts.