Insight into the dynamic variation and retention of major aroma volatile compounds during the milling of Suxiang japonica rice. (30th March 2023)

• Record Type: Journal Article
• Authors: Li, Zhihai; Sun, Xinyang; Xu, Tong; Dai, Wei; Yan, Qu; Li, Peng; Fang, Yong; Ding, Jian
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: Su100 rice -- Milling -- Volatile compounds -- OPLS-DA -- Aroma-active compounds; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134468
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Effect of milling process on volatile compounds in Su100 rice was investigated. Esters, aldehydes, benzene derivatives and alcohols were the dominant volatiles. OPLS-DA model was used to distinguish the different DOMs rice. 6% DOM is the optimum way to milled rice due to the retention of aroma compounds. Six characteristic aroma compounds were identified by OAVs and GC-O. Abstract: The work compared the aroma profiles of various rice cultivars, and investigated the impacts of milling process on the major volatile compounds and sensory profiles of Su100 rice. Results suggested that a total of 66 volatiles were identified in four rice cultivars, whereas 2-Acetyl-1-pyrroline (2-AP) was only detected in Su100 rice. With increasing the DOM, the contents of most volatile compounds and sensory attributes decreased. Electronic nose and gas chromatography-mass spectrometry (GC–MS) analysis revealed that esters, aldehydes, benzene derivatives and alcohols were dominant volatiles. 6% DOM rice had the greatest number of volatile compounds and best aroma properties. Orthogonal Partial Least Squares-Discriminant Analysis (OPLS-DA) model successfully distinguished the five rice samples varying in the DOM due to their aroma profiles. Moreover, 6 aroma-active compounds were identified by gas chromatography–olfactometry (GC-O) and odor activity values (OAVs). Outcomes from this research contributed to a better understanding of the dynamic variation and retention of aroma compounds in rice processing.