Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice
Taking indica rice as the research object, solid phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactory-mass spectrometry (GC-O-MS) were applied to identify and characterize the aroma compounds in cooked rice. The key aroma components o...
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| 格式: | Article |
| 語言: | 英语 |
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Zhejiang University Press
2024-06-01
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| 叢編: | 浙江大学学报. 农业与生命科学版 |
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| 在線閱讀: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.01.181 |
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| _version_ | 1839607929832996864 |
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| author | GUAN Lina YE Guodong ZHANG Min LI Sixuan |
| author_facet | GUAN Lina YE Guodong ZHANG Min LI Sixuan |
| author_sort | GUAN Lina |
| collection | DOAJ |
| description | Taking indica rice as the research object, solid phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactory-mass spectrometry (GC-O-MS) were applied to identify and characterize the aroma compounds in cooked rice. The key aroma components of cooked rice were further identified through quantitative analysis, odor activity value (OAV), and aroma recombination and omission experiments. The results showed that a total of 49 aroma compounds were identified, among which 2-methylbutanal, hexanal, 2-pentylfuran, nonanal, 1-octen-3-ol, (E)-2-nonenal, (E)-2-decenal, acetoin, 2(5H)-furanone, and 2-acetyl-1-pyrroline were screened out as the key aroma compounds. Seven sensory characteristics of cooked rice were evaluated using sensory quantitative descriptive analysis, namely cooked grain, nutty, grassy, caramel, sweet, fruity, and floral aromas. Partial least squares regression (PLSR) analysis showed that 2-methylbutanal, 2-pentylfuran, and 2(5H)-furanone were related to the formation of nutty and sweet sensory attributes; hexanal, (E)-2-nonenal, (E)-2-decenal, 2-methoxy-4-vinylphenol and indole were related to grassy and floral aromas; nonanal and decanal were related to fruity aroma; and 2-acetyl-1-pyrroline was significantly correlated with caramel aroma. Cooked grain aroma, an important sensory attribute of cooked rice, had a significantly positive correlation with various aroma compounds. This study provides a scientific basis for the regulation of cooked rice flavor and the construction of a sensory quality evaluation system. |
| format | Article |
| id | doaj-art-e6dd2fa5222c4091af210c140c2f03cd |
| institution | Matheson Library |
| issn | 1008-9209 2097-5155 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Zhejiang University Press |
| record_format | Article |
| series | 浙江大学学报. 农业与生命科学版 |
| spelling | doaj-art-e6dd2fa5222c4091af210c140c2f03cd2025-08-01T03:50:51ZengZhejiang University Press浙江大学学报. 农业与生命科学版1008-92092097-51552024-06-0150431442,45410.3785/j.issn.1008-9209.2024.01.18110089209Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica riceGUAN LinaYE GuodongZHANG MinLI SixuanTaking indica rice as the research object, solid phase micro-extraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactory-mass spectrometry (GC-O-MS) were applied to identify and characterize the aroma compounds in cooked rice. The key aroma components of cooked rice were further identified through quantitative analysis, odor activity value (OAV), and aroma recombination and omission experiments. The results showed that a total of 49 aroma compounds were identified, among which 2-methylbutanal, hexanal, 2-pentylfuran, nonanal, 1-octen-3-ol, (E)-2-nonenal, (E)-2-decenal, acetoin, 2(5H)-furanone, and 2-acetyl-1-pyrroline were screened out as the key aroma compounds. Seven sensory characteristics of cooked rice were evaluated using sensory quantitative descriptive analysis, namely cooked grain, nutty, grassy, caramel, sweet, fruity, and floral aromas. Partial least squares regression (PLSR) analysis showed that 2-methylbutanal, 2-pentylfuran, and 2(5H)-furanone were related to the formation of nutty and sweet sensory attributes; hexanal, (E)-2-nonenal, (E)-2-decenal, 2-methoxy-4-vinylphenol and indole were related to grassy and floral aromas; nonanal and decanal were related to fruity aroma; and 2-acetyl-1-pyrroline was significantly correlated with caramel aroma. Cooked grain aroma, an important sensory attribute of cooked rice, had a significantly positive correlation with various aroma compounds. This study provides a scientific basis for the regulation of cooked rice flavor and the construction of a sensory quality evaluation system.https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.01.181cooked ricegas chromatography-olfactory-mass spectrometryaroma compoundsaroma recombination and omission experimentssensory properties |
| spellingShingle | GUAN Lina YE Guodong ZHANG Min LI Sixuan Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice 浙江大学学报. 农业与生命科学版 cooked rice gas chromatography-olfactory-mass spectrometry aroma compounds aroma recombination and omission experiments sensory properties |
| title | Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice |
| title_full | Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice |
| title_fullStr | Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice |
| title_full_unstemmed | Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice |
| title_short | Identification of key aroma compounds and formation of sensory properties in<italic/>cooked indica rice |
| title_sort | identification of key aroma compounds and formation of sensory properties in italic cooked indica rice |
| topic | cooked rice gas chromatography-olfactory-mass spectrometry aroma compounds aroma recombination and omission experiments sensory properties |
| url | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2024.01.181 |
| work_keys_str_mv | AT guanlina identificationofkeyaromacompoundsandformationofsensorypropertiesinitaliccookedindicarice AT yeguodong identificationofkeyaromacompoundsandformationofsensorypropertiesinitaliccookedindicarice AT zhangmin identificationofkeyaromacompoundsandformationofsensorypropertiesinitaliccookedindicarice AT lisixuan identificationofkeyaromacompoundsandformationofsensorypropertiesinitaliccookedindicarice |