Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Abstract

Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.

Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor

“…With the prolonged of storage time, 2-AP in cooked rice will be oxidized, and the concentration will decrease accordingly (Bryant and McClung 2011 ). Therefore, Drying and low-temperature storage of harvested rice can effectively increase the content of 2-AP in cooked rice, and improve the taste quality of cooked rice (Liu et al 2021 ). Some researchers illustrated that 2-AP was produced by the Maillard reaction after rice is cooked with rising temperature, as the physicochemical reactions between amino acids and carbohydrates or their degradation products in cooked rice will generate 2-AP (Hofmann and Schieberle 1998 ; Bösl et al 2021 ).…”

“…Rice is a kind of crucial and staple food which feeds more than 4 billion people (Bian et al 2020 ; Park et al 2019 ). By steaming or boiling, rice can be made into cooked rice which is a daily staple for most Asians (Liu et al 2021 ). As a complex carbohydrate rich in protein, sugar, calcium, vitamins, and contains all kinds of amino acids necessary for human beings, the edible and cooking quality of cooked rice has always been the most crucial factor sought by consumers (Timsorn et al 2017 ).…”

Pest Management in the Postharvest Agricultural Supply Chain Under Climate Change

“…In recent years, the food industry has been reporting increasing problems with off-odor grain (Liu et al, 2021). Much of this may be attributable to the increased prevalence of stored grain pathogens (Van Winkle et al, 2022).…”

Two-Dimensional SERS Sensor Array for Identifying and Visualizing the Gas Spatial Distributions of Two Distinct Odor Sources

“…The detection and visualization of volatile organic compounds (VOCs) have significant applications in various fields [1], including environmental monitoring [2], biotechnology [3], food safety [4,5], adulteration detection [6,7], and healthcare [8,9]. Furthermore, the spatial distribution of the VOCs' gases can provide significant information about the odor source.…”