Formation and release of cooked rice aroma

Guan, Lina; Zhang, Min

doi:10.1016/j.jcs.2022.103523

Cited by 32 publications

(33 citation statements)

References 46 publications

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“…During rice soaking, water diffuses into rice kernels due to the moisture gradient between the surface and the center of rice kernels. Meanwhile, sugars, volatiles, non-starch bound lipids and fatty acids leach from the rice grain [ 4 ]. Starch degradation, lipid oxidation, and decomposition of volatile precursors, i.e., hydroperoxides, are considerably promoted by enhancing the activity of the endogenous enzyme [ 4 ].…”

Section: Resultsmentioning

confidence: 99%

“…To date, nearly 500 volatiles have been reported in various rice samples, including aldehydes, furans, alcohols, esters, ketones, hydrocarbons, hetercocyclics, etc. [ 4 ]. Soluble sugars, such as sucrose and glucose, are considered the main compounds affecting the sweet taste of rice [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

“…During cooking, the aroma formation of cooked rice is closely related to complex chemical reactions, including the Maillard reaction, lipid oxidation, and thermal degradation reactions, etc. [ 4 ]. The pre-cooking stage includes washing and soaking rice.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Fang

Lü

et al. 2023

Foods

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Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides increased. The changes in fatty acids and soluble sugars caused by the presoaking process were similar to those in the water-washing process. However, different changes were observed for volatiles, especially aldehydes and ketone. After hydrothermal cooking, furans, aldehydes, alcohols, and esters increased while hydrocarbons and aromatics decreased. Moreover, all fatty acids increased; among these, oleic acids and linoleic acid increased most. Unlike with washing and presoaking, all soluble sugars except fructose increased after hydrothermal cooking. Principal component analysis showed that cooked rice possessed a volatile profile that was quite different from that of uncooked rice, while washed rice and presoaked rice possessed similar volatile profiles. These results indicated that hydrothermal cooking is the pivotal process for rice flavor formation.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Fang

Lü

et al. 2023

Foods

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“…And the qualitative analysis was performed based on the category percentages, as shown in Figure 2c. Aldehydes were the largest group of volatile compounds in all samples, which were mainly formed by the oxidation of various fatty acids (Lina & Min, 2022). In this study, the relative higher content of aldehydes was up to 26.9% in Liaoning samples, compared to 20.4% and 21.6% in Jilin and Heilongjiang samples, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…The formation of ketones in cooked rice can generate a pleasant aroma. In particular, 2‐pentadecanone with a fruity and sweet aroma was present in relatively higher concentration in Heilongjiang samples (Lina & Min, 2022). The concentration of farnesyl acetone in Jilin samples was the highest when compared with Heilongjiang and Liaoning samples.…”

Section: Resultsmentioning

confidence: 99%

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Ren

Zhang

et al. 2022

Cereal Chem

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Background and Objectives The eating quality of fresh instant rice differ significantly owing to its geographical origins. However, the method of geographical discrimination is still lacking. In this study, the determination of flavor profiles and multivariate statistical analysis have been applied for discriminating the geographical origins of 18 fresh instant rice from three provinces in Northeast China. Findings The principal component analysis (PCA) of electronic nose (E‐nose) data could rapidly distinguish the samples from three different provinces. The solid phase microextraction‐gas chromatograph‐mass spectrometer (SPME‐GC‐MS) results of samples from different provinces were clearly distinguished in PCA and hierarchical cluster analysis (HCA). The orthogonal partial least squares discriminant analysis (OPLS‐DA) model showed good discriminating ability (R2 = 0.894, Q2 = 0.845, and accuracy = 1.0). Nonanal, 2,4‐di‐tert‐butylphenol, 2,3‐dihydro‐benzofuran, 2‐pentylfuran, indole, pentadecane, 2‐pentadecanone, trans‐farnesol, isopropyl palmitate, and farnesyl acetone were identified as 10 marker compounds. Moreover, their good discrimination was verified in an additional nine samples. Conclusions The strategy of applying flavor profiles for discriminating the geographical origin of fresh instant rice has been proven to be an efficient and non‐destructive method. Significance and Novelty Our study is helpful to control the quality of fresh instant rice and provides a methodological reference for the geographical discrimination of foods.

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Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS

Wang,

Zhang,

Yang

et al. 2023

Cereal Chem

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Background and ObjectivesVolatile components are mainly distributed in the rice bran layer, thus rice with different milling levels exhibit different volatile profiles, which affects the aroma of rice and cooked rice. Seven diverse rice varieties were investigated to explore the effect of milling degree on volatile profiles of cooked rice, odor activity value (OAV) was applied to identify key aroma compounds, and partial least squares discriminant analysis (PLS‐DA) was applied to determine important marker compounds that may affect aroma.FindingsThe volatile profiles of cooked rice with different milling times were different according to the result of electronic nose. A total of 82 volatiles were identified by headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS). The number and total content of volatile compounds in most samples decreased with increasing milling time. The number of key aroma compounds (OAV＞1) in most samples also showed a decreasing trend with increasing milling time. PLS‐DA model successfully discriminated the differential volatile compounds in cooked rice samples with different milling times. Tridecane, 6‐methyl‐5‐heptene‐2‐one, nonanal, decanal, 2‐butyl‐2‐octenal, pentadecanal, 2,4‐decadienal, anethole, geranylacetone, 1‐dodecanol, 2‐pentadecanone, 2‐methoxy‐4‐vinylphenol, and indole were identified as 13 marker aroma‐active compounds.ConclusionsThe effect of milling degree on the volatile profiles of cooked rice was closely related to the rice varieties. Longer milling time was not favor of the aroma of cooked rice. Milling degree mainly affected the nutty, citrus, fruity, waxy, herbal, fatty, celery, smoky, and floral aromas of cooked rice.Significance and NoveltyThe study provided important information for understanding the impacts of milling degree on volatile compounds and aroma properties of cooked rice. This is of great significance for advocating moderate processing of rice and regulating the aroma quality of cooked rice.This article is protected by copyright. All rights reserved.

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Formation and release of cooked rice aroma

Cited by 32 publications

References 46 publications

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles

Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS

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