Analysis of rice characteristic volatiles and their influence on rice aroma
Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001205 |
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| author | Shuimei Li Hongyan Li Lin Lu Gaoneng Shao Zhenling Guo Yuntao He Yong Wang Xiaohui Yang Mingxue Chen Xianqiao Hu |
| author_facet | Shuimei Li Hongyan Li Lin Lu Gaoneng Shao Zhenling Guo Yuntao He Yong Wang Xiaohui Yang Mingxue Chen Xianqiao Hu |
| author_sort | Shuimei Li |
| collection | DOAJ |
| description | Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation. |
| format | Article |
| id | doaj-art-1cb35d183c7640a5b4b88c3c52445399 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-1cb35d183c7640a5b4b88c3c524453992024-12-13T11:02:59ZengElsevierCurrent Research in Food Science2665-92712024-01-019100794Analysis of rice characteristic volatiles and their influence on rice aromaShuimei Li0Hongyan Li1Lin Lu2Gaoneng Shao3Zhenling Guo4Yuntao He5Yong Wang6Xiaohui Yang7Mingxue Chen8Xianqiao Hu9Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaGuizhou Lianda Testing Technology Co., Ltd. Guiyang 550025, Guizhou, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaState Key Laboratory of Rice Biology, China National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, ChinaZhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, ChinaZhejiang SUPOR Electrical Appliances Manufacturing Co., Ltd. Hangzhou 310051, Zhejiang, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China; Corresponding author.Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, Zhejiang, China; Corresponding author.Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation.http://www.sciencedirect.com/science/article/pii/S2665927124001205RiceAromaGC-MSCharacteristic volatilesSensory analysis |
| spellingShingle | Shuimei Li Hongyan Li Lin Lu Gaoneng Shao Zhenling Guo Yuntao He Yong Wang Xiaohui Yang Mingxue Chen Xianqiao Hu Analysis of rice characteristic volatiles and their influence on rice aroma Current Research in Food Science Rice Aroma GC-MS Characteristic volatiles Sensory analysis |
| title | Analysis of rice characteristic volatiles and their influence on rice aroma |
| title_full | Analysis of rice characteristic volatiles and their influence on rice aroma |
| title_fullStr | Analysis of rice characteristic volatiles and their influence on rice aroma |
| title_full_unstemmed | Analysis of rice characteristic volatiles and their influence on rice aroma |
| title_short | Analysis of rice characteristic volatiles and their influence on rice aroma |
| title_sort | analysis of rice characteristic volatiles and their influence on rice aroma |
| topic | Rice Aroma GC-MS Characteristic volatiles Sensory analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001205 |
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