Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

Park, Bock-Hee; Kim, Sung-Doo; Jeon, Eun-Raye; Cho, Hee-Sook

doi:10.7318/kjfc/2012.27.4.374

Journal of the Korean Society of Food Culture

2012

DOI: 10.7318/kjfc/2012.27.4.374

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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

Bock-Hee Park¹,

Sung-Doo Kim²,

Eun-Raye Jeon³

et al.

Abstract: We investigated the quality characteristics and volatile flavor components in yenipsambab prepared with various concentrations of lotus leaf powder. Hunter's color L and a values of yenipsambab decreased with increasing content of lotus leaf powder, whereas b value increased. Moreover, addition of lotus leaf powder resulted in increased hardness, adhesiveness, chewiness, and brittleness compared to control. Major volatile compounds of yenipsambab were ethyl benzene, 1,3-dimethylbenzene, 1,2-dimethylbenzene, an… Show more

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Cited by 6 publications

References 14 publications

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Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis

Guan,

Mi,

Zhang

et al. 2023

Flavour & Fragrance J

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The aroma of cooked rice is a key factor in the evaluation of taste quality for rice grading, which greatly affects consumer acceptance. Combining the results of instrumental analysis and sensory evaluation to comprehensively analyse the aroma of cooked rice is a new strategy. The aroma characteristics of fifteen cooked rice varieties were analysed by gas chromatography–mass spectrometry (GC–MS) and descriptive sensory analysis. Based on the aroma descriptors obtained by gas chromatography‐olfactometry (GC‐O) analysis and the odour activity value (OAV) of aroma compounds, the aroma profiles of cooked rice were preliminarily explained by bipartite network and aroma fingerprint. The Pearson correlation coefficients between the OAV results of aroma compounds and sensory data were calculated to construct the aroma association network. The results showed that the aroma attributes of cooked rice were significantly correlated with certain aroma compounds identified by GC–MS, such as aldehydes and heterocycles. The aroma attributes of cooked grain, popcorn, grassy, nutty, and fruity could be well explained by the results of GC–MS analysis. The purpose of the study is to better understand the relationship between aroma characteristics and chemical composition, as well as to provide a theoretical basis for evaluating and predicting the aroma of cooked rice using GC–MS analysis.

show abstract

Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis

Guan,

Mi,

Zhang

et al. 2023

Flavour & Fragrance J

View full text Add to dashboard Cite

show abstract

Formation and release of cooked rice aroma

Guan

Zhang

2022

Journal of Cereal Science

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Effects of pretreatments and storage temperatureon the quality of lotus leaves

Choi¹,

Kong²,

Yeo³

et al. 2016

Korean Journal of Food Preservation

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This study aimed to investigate the effects of pretreatments blanching, roasting, drying, and storage temperatures (25℃, 4℃ and -10℃) on their quality of lotus leaves. As a result, the lotus leaves retained a good appearance when stored at 25℃ for 5 days, 4℃ for 30 days, and -10℃ for 90 days, regardless of the pretreatment used. At the same storage temperatures, pH, soluble solids, total acid content, polyphenols, and microorganisms were significantly different among the pretreatments (p<0.05). Soluble solids, pH, and total acid contents were not significantly different for the same pretreatments at different storage temperatures. However, the polyphenol, oxalic acid, and tartaric acid contents of lotus leaves were significantly different after drying and blanching treatments. In particular, it was shown that polyphenol content of the lotus leaf was affected by both pretreatment and storage temperature. In conclusion, the lotus leaves appeared in good condition until 5 days at 25℃, 30 days at 4℃, and 90 days at -10℃, regardless of the pretreatment while influenced by storage temperature.

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Quality Characteristics and Volatile Flavor Components of Cooked Rice, Yenipsambab, with Lotus Leaf Powder

Cited by 6 publications

References 14 publications

Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis

Construction of aroma association network of cooked rice based on gas chromatography–mass spectrometry (GC–MS) and sensory analysis

Formation and release of cooked rice aroma

Effects of pretreatments and storage temperatureon the quality of lotus leaves

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