Research Progress on Flavor Substances of Rice and Its Derivatives
As the main grain product in China， the flavor and quality of rice have attracted much attention.Different varieties or different producing areas may give rice unique flavor. The current methods of extracting rice flavor compounds (SAFE， SDE， SPME， P&T， SFE， etc.) were compared. The mechanism of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2021-01-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210106?st=article_issue |
| _version_ | 1827931911015628800 |
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| author | LIANG Yi ZHUANG Hai-ning FENG Tao YAO Ling-yun |
| author_facet | LIANG Yi ZHUANG Hai-ning FENG Tao YAO Ling-yun |
| author_sort | LIANG Yi |
| collection | DOAJ |
| description | As the main grain product in China， the flavor and quality of rice have attracted much attention.Different varieties or different producing areas may give rice unique flavor. The current methods of extracting rice flavor compounds (SAFE， SDE， SPME， P&T， SFE， etc.) were compared. The mechanism of producing rice flavor substances was discussed. Different rice varieties， growth environment， storage conditions， amylose content， cooking method， soaking time and so on would affect rice flavor， but the relationship between volatile matter and aroma is still not clear. However， 2-AP is generally considered to be a marker to distinguish aromatic rice from non aromatic rice. At the same time， the flavor compounds，processing methods， production mechanism and other thing of some rice derived foods were also listed. It provides a certain reference and theoretical basis for the recovery and application of rice flavor substances. |
| first_indexed | 2024-03-13T07:00:41Z |
| format | Article |
| id | doaj.art-f73bc87ea4514052ae1c06f25ecfe851 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:00:41Z |
| publishDate | 2021-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-f73bc87ea4514052ae1c06f25ecfe8512023-06-07T02:15:08ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-01-01291414910.16210/j.cnki.1007-7561.2021.01.005Research Progress on Flavor Substances of Rice and Its DerivativesLIANG Yi0ZHUANG Hai-ning1FENG Tao2YAO Ling-yun3School of Perfume and Aroma Technology， Shanghai Institute of Technology， Shanghai 201418， ChinaSchool of Perfume and Aroma Technology， Shanghai Institute of Technology， Shanghai 201418， ChinaSchool of Perfume and Aroma Technology， Shanghai Institute of Technology， Shanghai 201418， ChinaSchool of Perfume and Aroma Technology， Shanghai Institute of Technology， Shanghai 201418， ChinaAs the main grain product in China， the flavor and quality of rice have attracted much attention.Different varieties or different producing areas may give rice unique flavor. The current methods of extracting rice flavor compounds (SAFE， SDE， SPME， P&T， SFE， etc.) were compared. The mechanism of producing rice flavor substances was discussed. Different rice varieties， growth environment， storage conditions， amylose content， cooking method， soaking time and so on would affect rice flavor， but the relationship between volatile matter and aroma is still not clear. However， 2-AP is generally considered to be a marker to distinguish aromatic rice from non aromatic rice. At the same time， the flavor compounds，processing methods， production mechanism and other thing of some rice derived foods were also listed. It provides a certain reference and theoretical basis for the recovery and application of rice flavor substances.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210106?st=article_issuericeflavoraromavolatile matterextraction technologyrice derived foods |
| spellingShingle | LIANG Yi ZHUANG Hai-ning FENG Tao YAO Ling-yun Research Progress on Flavor Substances of Rice and Its Derivatives Liang you shipin ke-ji rice flavor aroma volatile matter extraction technology rice derived foods |
| title | Research Progress on Flavor Substances of Rice and Its Derivatives |
| title_full | Research Progress on Flavor Substances of Rice and Its Derivatives |
| title_fullStr | Research Progress on Flavor Substances of Rice and Its Derivatives |
| title_full_unstemmed | Research Progress on Flavor Substances of Rice and Its Derivatives |
| title_short | Research Progress on Flavor Substances of Rice and Its Derivatives |
| title_sort | research progress on flavor substances of rice and its derivatives |
| topic | rice flavor aroma volatile matter extraction technology rice derived foods |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210106?st=article_issue |
| work_keys_str_mv | AT liangyi researchprogressonflavorsubstancesofriceanditsderivatives AT zhuanghaining researchprogressonflavorsubstancesofriceanditsderivatives AT fengtao researchprogressonflavorsubstancesofriceanditsderivatives AT yaolingyun researchprogressonflavorsubstancesofriceanditsderivatives |