Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Department of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea.
Food Res Int. 2021 Mar;141:110150. doi: 10.1016/j.foodres.2021.110150. Epub 2021 Jan 18.
In this study, we compared the volatile and sensory profiles of various black rice (Oryza sativa L.) cultivars varying in milling degree. In total, 51 volatiles were identified. 2-Acetyl-1-pyrroline (2-AP) was only detected in aromatic cultivars, and the amount varied depending on the cultivar. Additionally, a nonaromatic black rice cultivar (cv. Sinnongheukchal) contained high amounts of guaiacol. Descriptive analyses revealed significant differences in 13 sensory attributes between aromatic and nonaromatic black rice samples. After milling, the intensities of most volatile compound concentrations and sensory attributes decreased. However, the intensities of the "floral," "sweet aroma," and "sweet taste" sensory attributes increased, regardless of the cultivar. Partial least squares regression analysis showed that 2-AP correlated with the "popcorn" sensory attribute of aromatic black rice cultivars, whereas guaiacol was related to the "smoky" sensory attribute of cooked black rice. This information aids in the selection of black rice cultivars for various purposes in the food industry. For example, Heukhyangchal can be used as sources of food additives due to its smoky and popcorn-like aroma.
在这项研究中，我们比较了不同碾磨程度的各种黑米（Oryza sativa L.）品种的挥发性和感官特征。总共鉴定出 51 种挥发性物质。2-乙酰基-1-吡咯啉（2-AP）仅在芳香品种中检测到，其含量取决于品种。此外，一种非芳香黑米品种（cv. Sinnongheukchal）含有大量愈创木酚。描述性分析表明，芳香和非芳香黑米样品之间在 13 种感官属性上存在显著差异。碾磨后，大多数挥发性化合物浓度和感官属性的强度降低。然而，无论品种如何，“花香”、“甜味”和“甜味”感官属性的强度都增加了。偏最小二乘回归分析表明，2-AP 与芳香黑米品种的“爆米花”感官属性相关，而愈创木酚与蒸煮黑米的“烟熏”感官属性相关。这些信息有助于在食品工业中根据不同目的选择黑米品种。例如，Heukhyangchal 可以因其烟熏和爆米花般的香气而用作食品添加剂的来源。
