Zhao Qingyu, Xue Yong, Shen Qun
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China.
Food Res Int. 2020 Jul;133:109160. doi: 10.1016/j.foodres.2020.109160. Epub 2020 Mar 11.
Despite the popularity of Jasmine rice, changes in the flavor of Jasmine rice in storage remain unclear. Herein, the major aroma-active compounds in Jasmine rice combined with odor activity values and detection frequencies analysis were discriminated. Furthermore, the major aroma-active compounds and taste components of rice stored were investigated. Results showed that seven components, namely, hexanal, octanal, nonanal, (E)-2-octenal, decanal, 1-heptanol, and 1-octanol were identified as major aroma-active compounds. Various volatiles in rice samples under different storage conditions increased at different rates, and high temperature promoted these changes. The main taste components of rice, such as soluble sugars and free amino acids, changed during storage. These changes may influence the sweet and umami tastes of stored rice. Electronic tongue was suited to classify Jasmine rice during storage and predict the values of umami and sweet amino acid, but was unsuited to predict the values of sucrose, glucose, fructose, and bitter amino acids.
尽管香米很受欢迎，但香米在储存过程中的风味变化仍不明确。在此，结合气味活性值和检测频率分析，鉴别了香米中的主要香气活性成分。此外，还研究了储存大米的主要香气活性成分和风味成分。结果表明，己醛、辛醛、壬醛、（E）-2-辛烯醛、癸醛、1-庚醇和1-辛醇这七种成分被鉴定为主要香气活性成分。不同储存条件下大米样品中的各种挥发性物质以不同速率增加，高温促进了这些变化。大米的主要风味成分，如可溶性糖和游离氨基酸，在储存过程中发生了变化。这些变化可能会影响储存大米的甜味和鲜味。电子舌适用于对储存过程中的香米进行分类，并预测鲜味和甜味氨基酸的值，但不适用于预测蔗糖、葡萄糖、果糖和苦味氨基酸的值。
