Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis
The storage positions in the granary has a great influence on the quality of stored grain. In the present study, the changes of volatile flavor compounds (VFCs) in paddy rice stored at middle cold core layer and top layer of the granary during 18 months of storage were analyzed by gas chromatography...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-09-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120073 |
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| author | Chen YAN Yunbin ZHANG Qijie XU Xuxia ZHOU Yuting DING Wenjie WANG |
| author_facet | Chen YAN Yunbin ZHANG Qijie XU Xuxia ZHOU Yuting DING Wenjie WANG |
| author_sort | Chen YAN |
| collection | DOAJ |
| description | The storage positions in the granary has a great influence on the quality of stored grain. In the present study, the changes of volatile flavor compounds (VFCs) in paddy rice stored at middle cold core layer and top layer of the granary during 18 months of storage were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS), and the effect of storage location on the VFCs of paddy rice in high and big one-store granary were discussed. The results showed that the VFCs in paddy rice changed continuously with the storage time and the longer the time, the greater the change, especially for paddy rice stored at top layer. Compared with that stored at middle cold core layer, the contents of aldehydes and esters in paddy rice stored at top layer for 12 and 18 months were much higher, while that of the alcohols was relatively low, and the largest difference between middle cold core layer and top layer was found in paddy rice stored for 12 months by the principal component analysis (PCA). Among them, the contents of aldehydes and esters including valeraldehyde, nonanal, ethyl acetate, propyl acetate, butyl acetate and isooctanol at the top layer were significantly higher than that at the middle cold layer; while the contents of alcohol and ketone including trans 2-hexene alcohol, 2-pentylfuran, 1-octene-3-ol, heptanol, 1-propanol, 1-hexanol, 1-pentanol, isobutanol and 2-heptanone was higher in paddy rice stored at middle cold core layer. These results indicated that the storage location in the granary has great impact on the flavor characteristics of paddy rice, especially for that stored at top layer which was more affected by the ambient temperature. |
| first_indexed | 2024-03-12T13:35:37Z |
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| language | zho |
| last_indexed | 2024-03-12T13:35:37Z |
| publishDate | 2023-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
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| series | Shipin gongye ke-ji |
| spelling | doaj.art-9617b7c953bb454c8090dc45fd0432f62023-08-24T05:51:58ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-09-01441737538210.13386/j.issn1002-0306.20221200732022120073-17Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) AnalysisChen YAN0Yunbin ZHANG1Qijie XU2Xuxia ZHOU3Yuting DING4Wenjie WANG5College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaCollege of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, ChinaThe storage positions in the granary has a great influence on the quality of stored grain. In the present study, the changes of volatile flavor compounds (VFCs) in paddy rice stored at middle cold core layer and top layer of the granary during 18 months of storage were analyzed by gas chromatography-ion mobility spectroscopy (GC-IMS), and the effect of storage location on the VFCs of paddy rice in high and big one-store granary were discussed. The results showed that the VFCs in paddy rice changed continuously with the storage time and the longer the time, the greater the change, especially for paddy rice stored at top layer. Compared with that stored at middle cold core layer, the contents of aldehydes and esters in paddy rice stored at top layer for 12 and 18 months were much higher, while that of the alcohols was relatively low, and the largest difference between middle cold core layer and top layer was found in paddy rice stored for 12 months by the principal component analysis (PCA). Among them, the contents of aldehydes and esters including valeraldehyde, nonanal, ethyl acetate, propyl acetate, butyl acetate and isooctanol at the top layer were significantly higher than that at the middle cold layer; while the contents of alcohol and ketone including trans 2-hexene alcohol, 2-pentylfuran, 1-octene-3-ol, heptanol, 1-propanol, 1-hexanol, 1-pentanol, isobutanol and 2-heptanone was higher in paddy rice stored at middle cold core layer. These results indicated that the storage location in the granary has great impact on the flavor characteristics of paddy rice, especially for that stored at top layer which was more affected by the ambient temperature.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120073gas chromatography-ion mobility spectrometry (gc-ims)storage positionsstorage timesvolatile flavor components (vfcs)principal component analysis (pca) |
| spellingShingle | Chen YAN Yunbin ZHANG Qijie XU Xuxia ZHOU Yuting DING Wenjie WANG Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis Shipin gongye ke-ji gas chromatography-ion mobility spectrometry (gc-ims) storage positions storage times volatile flavor components (vfcs) principal component analysis (pca) |
| title | Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis |
| title_full | Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis |
| title_fullStr | Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis |
| title_full_unstemmed | Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis |
| title_short | Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis |
| title_sort | effect of storage positions on the volatile flavor compounds vfcs of paddy rice through gas chromatography ion mobility spectroscopy gc ims analysis |
| topic | gas chromatography-ion mobility spectrometry (gc-ims) storage positions storage times volatile flavor components (vfcs) principal component analysis (pca) |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120073 |
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