Effect of Germination on Flavor Volatiles of Cooked Brown Rice

Wu, Fengfeng; Yang, Na; Chen, Haiying; Jin, Zhengyu; Xu, Xueming

doi:10.1094/cchem-04-11-0057

Cited by 35 publications

(30 citation statements)

References 31 publications

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“…Indeed, substantially more reactions between free amino groups and reducing sugars occur during baking of dough made with flour from sprouted wheat than with regular flour (Lasekan, Lasekan, & Idowu, ; Tian et al., ; van Boekel, ). Furthermore, longer sprouting times increase the level of undesirable flavors and odors due to increased lipase and lipoxygenase action leading to aldehydes, free phenolic compounds, heterocyclic substances, and dimethyl sulfide (Dong et al., ; Heiniö, Oksman‐Caldentey, Latva‐Kala, Lehtinen, & Poutanen, ; Wu, Yang, Chen, Jin, & Xu, ). When present in too high concentrations, these compounds impart rancid, fatty, cabbage‐like, and beany flavors to products (Wu et al., ).…”

Section: Techno‐functional Implications Of Sprouting Grainsmentioning

confidence: 99%

“…Furthermore, longer sprouting times increase the level of undesirable flavors and odors due to increased lipase and lipoxygenase action leading to aldehydes, free phenolic compounds, heterocyclic substances, and dimethyl sulfide (Dong et al, 2013;Heiniö, Oksman-Caldentey, Latva-Kala, Lehtinen, & Poutanen, 2001;Wu, Yang, Chen, Jin, & Xu, 2011). When present in too high concentrations, these compounds impart rancid, fatty, cabbage-like, and beany flavors to products (Wu et al, 2011).…”

Section: Techno-functional Implications Of Sprouting Grainsmentioning

confidence: 99%

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Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

197

177

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Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

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Section: Techno‐functional Implications Of Sprouting Grainsmentioning

confidence: 99%

Section: Techno-functional Implications Of Sprouting Grainsmentioning

confidence: 99%

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

197

177

View full text Add to dashboard Cite

show abstract

“…Germination of BR was carried out by the method of our previous paper (Wu et al 2011). Five levels of germination time (zero, one, two, three, and four days) were investigated, and WR of the same rice cultivar served as a control.…”

Section: Preparation Of Gbrmentioning

confidence: 99%

“…GBR is produced by soaking brown rice (BR) grain in water until it germinates. The decomposition of the high-molecular-weight polymers during germination leads to the generation of biofunctional substances and the improvement of organoleptic qualities owing to softening of texture and an increase in the amount of flavor components (Ohtsubo et al 2005;Wu et al 2011). Recently, much attention has been paid to the study of nutritional properties of GBR seeds and their health benefits.…”

mentioning

confidence: 99%

Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice

Chen

Yang

et al. 2013

Cereal Chem

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Cereal Chem. 90(6):601-607The present work was designed to obtain information on the effect of germinated brown rice (GBR) that has undergone different germination times (zero, one, two, three, and four days) on antioxidant activities and immune functions in aged mice. White rice (WR) was also investigated as a comparison. Chemical analysis of rice samples showed that the amounts of most nutritional and bioactive components increased significantly after two days of germination and were much higher in GBR and brown rice (BR) than in WR. Animal feeding experiments showed that dietary GBR and BR performed much better than WR in enhancing antioxidant activities and improving immune function in aged mice, and dietary GBR from three to four days of germination overall exhibited a better effect than GBR from zero to two days of germination.

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“…The compounds responsible for flavor travel to the nose during consumption and stimulate the olfactory receptors in the nasal cavity (Linforth and Taylor 1993). The volatile compounds that produce the characteristic aroma of cereal depend on the cereal variety (Jezussek et al 2002;Widjaja et al 1996aWidjaja et al , 1996bCramer et al 2005;Yang et al 2008aYang et al , 2008bBryant and McClung 2011), preharvest conditions (Park et al 2001;Champagne et al 2004), storage conditions (Widjaja et al 1996a(Widjaja et al , 1996bMazza et al 1999;Wongpornchai et al 2004;Laohakunjit and Kerdchoechuen 2007), and processing (Janeš et al 2010;Liu and Yang 2011;Wu et al 2011). Studies have shown that aldehydes, alcohols, ketones, benzene derivatives, hydrocarbons, and acids are the volatile compounds of foxtail millet.…”

mentioning

confidence: 99%

Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italica Beauv.) from China

Liu

Zhang

et al. 2016

Cereal Chem

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Cereal Chem. 94(2):170-176The volatile components from 13 commercially valuable foxtail millets from China were investigated by means of gas chromatography-mass spectrometry combined with simultaneous distillation extraction. A total of 52 volatile compounds were identified in all of the samples: 19 aldehydes, 5 alcohols, 10 ketones, 9 hydrocarbons, 6 benzene derivatives, and 3 others. Here, 23 common constituents were found in all samples. Aldehydes were the predominant volatile components in various cultivars. The importance of each volatile was assessed on the basis of odor thresholds and odor activity values (OAVs). Here, 35 volatile compounds were described using aroma character, and 24 volatile compounds were found to be odor-active compounds. Another 11 common constituents were found in all samples. The components with the highest OAVs in most cultivars were (E)-2-nonenal and (E,E)-2,4-decadienal. Most of the other aldehydes also had high OAVs. Some of the ketones, alcohols, benzene derivatives, and other compounds were found to contain an odor-active compound in several cultivars of foxtail millet. Principal component analysis was employed to evaluate the differences among cultivars. The results demonstrated that the volatile profile based on the OAVs of aroma compounds enabled good differentiation of most cultivars.

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Effect of Germination on Flavor Volatiles of Cooked Brown Rice

Cited by 35 publications

References 31 publications

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Germinated Brown Rice Enhances Antioxidant Activities and Immune Functions in Aged Mice

Volatile Profiles of 13 Foxtail Millet Commercial Cultivars (Setaria italica Beauv.) from China

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