Volatile compounds, affecting factors and evaluation methods for rice aroma: A review

Publication date: Available online 10 January 2020Source: Trends in Food Science &TechnologyAuthor(s): Xianqiao Hu, Lin Lu, Zhenling Guo, Zhiwei ZhuAbstractBackgroundRice aroma was a comprehensive result of numerous volatiles and human sense. More than 300 volatiles were reported in rice. Rice aroma was widely researched by using sensory evaluation, gas chromatography (GC) method, and electronic nose (E-nose). Genetic factor was the main cause for rice aroma. However, the same rice variety might result in different aroma quality due to different planting, processing and storage.Scope and aproachThe main purpose of this review is to elaborate the main volatiles contributing rice aroma, methods used for rice aroma evaluation and factors affecting rice aroma. Most volatiles with odor descriptions, odor thresholds and retention indices were summarized. Sensory evaluation, GC method, and E-nose were elaborated with respect to rice aroma analysis. The effects of gene, planting, processing and storage on rice sample were pointed out.Key findings and conclusions2-Acetyl-1-pyrroline (2-AP), aldehydes, heterocyclics, alcohols play important roles in rice aroma quality. GC-O-MS which combines the advantages of sensory descriptive analysis and GC-MS, can not only realize detailed sensory analysis of odor quality but also realize quantitative and qualitative detection of volatiles, playing an important role in exploring key aroma-active compounds. Besides of traditional electronic sen...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research

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