Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
Abstract Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Fu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2022-10-01
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| Series: | Rice |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12284-022-00602-3 |
| _version_ | 1811257185125007360 |
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| author | Zichen Zheng Chao Zhang Kewei Liu Qiaoquan Liu |
| author_facet | Zichen Zheng Chao Zhang Kewei Liu Qiaoquan Liu |
| author_sort | Zichen Zheng |
| collection | DOAJ |
| description | Abstract Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well. Graphical abstract |
| first_indexed | 2024-04-12T17:52:27Z |
| format | Article |
| id | doaj.art-22c9844715ab4a5ca66f9de52811538c |
| institution | Directory Open Access Journal |
| issn | 1939-8425 1939-8433 |
| language | English |
| last_indexed | 2024-04-12T17:52:27Z |
| publishDate | 2022-10-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Rice |
| spelling | doaj.art-22c9844715ab4a5ca66f9de52811538c2022-12-22T03:22:27ZengSpringerOpenRice1939-84251939-84332022-10-0115112210.1186/s12284-022-00602-3Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice FlavorZichen Zheng0Chao Zhang1Kewei Liu2Qiaoquan Liu3College of Mechanical Engineering, Yangzhou UniversityCollege of Mechanical Engineering, Yangzhou UniversityCollege of Mechanical Engineering, Yangzhou UniversityKey Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, College of Agriculture, Yangzhou UniversityAbstract Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well. Graphical abstracthttps://doi.org/10.1186/s12284-022-00602-3Cooked riceVOCsEvaluation methodsProcessing properties analysis |
| spellingShingle | Zichen Zheng Chao Zhang Kewei Liu Qiaoquan Liu Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor Rice Cooked rice VOCs Evaluation methods Processing properties analysis |
| title | Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor |
| title_full | Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor |
| title_fullStr | Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor |
| title_full_unstemmed | Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor |
| title_short | Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor |
| title_sort | volatile organic compounds evaluation methods and processing properties for cooked rice flavor |
| topic | Cooked rice VOCs Evaluation methods Processing properties analysis |
| url | https://doi.org/10.1186/s12284-022-00602-3 |
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