Lu Lin, Hu Zhanqiang, Fang Changyun, Hu Xianqiao
China National Rice Research Institute, Hangzhou 310006, China.
Foods. 2023 May 29;12(11):2185. doi: 10.3390/foods12112185.
Fragrant rice has various flavor types, mainly the popcorn flavor, corn flavor and lotus root flavor. Chinese fragrant rice from China and Thai fragrant rice from Thailand were analyzed. GC-MS was used to determine the volatile compounds of fragrant rice. It was found that there were 28 identical volatile compounds between Chinese and Thai fragrant rice. The key compounds of different flavor types of fragrant rice were obtained by comparing the common volatile compounds. The key compounds of the popcorn flavor were 2-butyl-2-octenal, 4-methylbenzaldehyde, ethyl 4-(ethyloxy)-2-oxobut-3-enoate and methoxy-phenyl-oxime. The key compounds of the corn flavor were 2,2',5,5'-tetramethyl-1,1'-biphenyl, 1-hexadecanol, 5-ethylcyclopent-1-enecarboxaldehyde and cis-muurola-4(14), 5-diene. By using a combination of GC-MS and GC-O, the flavor spectrogram of fragrant rice was constructed, and the characteristic flavor compounds of each flavor type were identified. It was found that the characteristic flavor compounds of the popcorn flavor were 2-butyl-2-octenal, 2-pentadecanone, 2-acetyl-1-pyrroline, 4-methylbenzaldehyde, 6,10,14-trimethyl-2-pentadecanone, phenol and methoxy-phenyl-oxime. The characteristic flavor compounds of the corn flavor were 1-octen-3-ol, 2-acetyl-1-pyrroline, 3-methylbutyl 2-ethylhexanoate, methylcarbamate, phenol, nonanal and cis-muurola-4(14), 5-diene. The characteristic flavor compounds of the lotus root flavor were 2-acetyl-1-pyrroline, 10-undecenal, 1-nonanol, 1-undecanol, phytol and 6,10,14-trimethyl-2-pentadecanone. The resistant starch content of lotus root flavor rice was relatively high (0.8%). The correlation between flavor volatiles and functional components was analyzed. It was found that the fat acidity of fragrant rice was highly correlated (R = 0.86) with the characteristic flavor compounds, such as 1-octen-3-ol, 2-butyl-2-octenal and 3-methylbutyl-2-ethylhexanoate. The characteristic flavor compounds had an interactive contribution to the production of the different flavor types of fragrant rice.
香米有多种风味类型，主要是爆米花味、玉米味和莲藕味。对来自中国的中国香米和来自泰国的泰国香米进行了分析。采用气相色谱-质谱联用（GC-MS）法测定香米中的挥发性化合物。结果发现，中国香米和泰国香米之间有28种相同的挥发性化合物。通过比较常见的挥发性化合物，获得了不同风味类型香米的关键化合物。爆米花味的关键化合物为2-丁基-2-辛烯醛、4-甲基苯甲醛、4-(乙氧基)-2-氧代丁酸乙酯和甲氧基苯肟。玉米味的关键化合物为2,2',5,5'-四甲基-1,1'-联苯、1-十六醇、5-乙基环戊-1-烯甲醛和顺式-4(14),5-二甲基环烯醚萜。采用GC-MS和GC-O联用的方法构建了香米的风味图谱，鉴定了各风味类型的特征风味化合物。结果发现，爆米花味的特征风味化合物为2-丁基-2-辛烯醛、2-十五烷酮、2-乙酰基-1-吡咯啉、4-甲基苯甲醛、6,10,14-三甲基-2-十五烷酮、苯酚和甲氧基苯肟。玉米味的特征风味化合物为1-辛烯-3-醇、2-乙酰基-1-吡咯啉、3-甲基丁基2-乙基己酸酯、氨基甲酸甲酯、苯酚、壬醛和顺式-4(14),5-二甲基环烯醚萜。莲藕味的特征风味化合物为2-乙酰基-1-吡咯啉、10-十一碳烯醛、1-壬醇、1-十一醇、叶绿醇和6,10,14-三甲基-2-十五烷酮。莲藕味大米的抗性淀粉含量相对较高（0.8%）。分析了风味挥发物与功能成分之间的相关性。结果发现，香米的脂肪酸度与1-辛烯-3-醇、2-丁基-2-辛烯醛和3-甲基丁基-2-乙基己酸酯等特征风味化合物高度相关（R = 0.86）。特征风味化合物对不同风味类型香米的产生具有交互作用。
