Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method

Zeng, Zhi; Zhang, Han; Zhang, Tao; Tamogami, Shigeru; Chen, Jie Yu

doi:10.1016/j.jfca.2008.11.020

Cited by 77 publications

(39 citation statements)

References 35 publications

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“…In addition, we detected other components (longifolene, 2-methoxyphenol, γ-octalactone and γ-nonalactone) which have previously only been reported from black rice bran (Sukhonthara et al, 2009), scented Indica rice (Jezussek et al, 2002;Maraval et al, 2008) and brown rice (Jezussek et al, 2002). Furthermore, we found 15 compounds by GC-MS that were previously reported as odorous components in rice, including brown rice and scented rice (Maraval et al, 2008;Yang et al, 2008;Zeng et al, 2012;Zeng et al, 2009), although they could not be detected by GC-O in this study. These latter odorous compounds include alcohols and shortchain fatty acids such as 1-pentanol, 1-hexanol, pentanoic acid and hexanoic acid.…”

Section: Resultscontrasting

confidence: 49%

Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

Takemitsu

Amako

Sako³

et al. 2016

FSTR

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Milled common Japonica rice was cooked using a newly developed superheated steam rice cooking machine and the volatile odor compounds of the steamed rice and of the steam generated during cooking were analyzed. At least 22 odorous compounds were found in the steam by GC-olfactometry, of which 13 were identified by GC-MS. Hexanaland (E,E)-2,4-decadienal, which are known odor compounds characteristic of cooked rice, were identified, and four compounds, including longifolene and 2-methoxyphenol, were newly identified in Japonica rice. The amounts of hexanal and (E,E)-2,4-decadienal in steamed rice, extracted with methyl tert-butyl ether, were essentially the same as in ordinary cooked rice. On the other hand, headspace analysis showed that the levels of odor compounds in steamed rice were less than 10% that of ordinary cooked rice. Only small amounts of odorants appear to be released from the surfaces of steamed rice grains.

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Section: Resultscontrasting

confidence: 49%

Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

Takemitsu

Amako

Sako³

et al. 2016

FSTR

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“…1‐Pentanol, heptanal, octanal, nonanal and ( E )‐2‐nonenal were classified mostly as intermediate (score of 3), strong (score of 4), or very strong (score of 5) in odor intensity. 2‐Pentylfuran, a significant volatile in each cultivar had been previously reported as an odor‐active compound in aromatic, non‐aromatic and black rice with a ‘floral’, ‘fruity’, ‘nutty’ and ‘beany’ aroma. 2,6‐Dimethylpyridine, present in O. glaberrima (G1), displayed a ‘nutty’ or ‘roasted’ aroma.…”

Section: Resultsmentioning

confidence: 98%

Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids

et al. 2013

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“…Triglycerides are hydrolyzed into free fatty acids, and polyunsaturated fatty acids are broken down into hydroperoxides from free radical chain reactions. 1-Octen-3-ol and (E)-2-octen-1-ol were mostly detected in basidiomycetes and fungi such as mushrooms (Cho et al 2006;Pinho et al 2008) and were also found in cereals such as rice (Zeng et al 2009). Odor thresholds of aldehydes and ketones are often much lower than alcohols.…”

Section: Resultsmentioning

confidence: 99%

“…Some C8 and C10 volatiles tended to be the enzymatic and decomposition products of linoleic and linolenic acid (n-6 polyunsaturated fatty acid) (Tressl et al 1982). 1-Octen-3-ol and (E)-2-octen-1-ol were mostly detected in basidiomycetes and fungi such as mushrooms (Cho et al 2006;Pinho et al 2008) and were also found in cereals such as rice (Zeng et al 2009). 1-Octen-3-ol, also known as mushroom alcohol, came from linoleic acid hydroperoxides.…”

Section: Resultsmentioning

confidence: 99%

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

et al. 2014

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Cereal Chem. 91(3):262-269Foxtail millet is a cereal crop that contains high levels of unsaturated fatty acids, so that processed food such as instant millet powder is susceptible to lipid oxidation, which gradually leads to deteriorated flavor and quality. In this work, volatiles of millet powder samples with or without storage at room temperature for 12 months were extracted and analyzed by gas chromatography-olfactometry/mass spectrometry. In fresh steamed millet powder, hexanal, 2-pentylfuran, and 3-octen-2-one might be dominant odorants, whereas in deteriorated steamed millet powder, volatiles such as 1-octen-3-ol, (E)-2-octen-1-ol, (E)-2-octenal, 3-nonen-2-one, (E)-2-nonenal, decanal, 2-undecanone, and 2-methylnaphthalene emerged or increased over time, among which 1-octen-3-ol and (E)-2nonenal were highly responsible for its rancid flavor. We also compared millet powder prepared with two different processing methods, steaming and extrusion. Compared with steaming, extrusion was a cooking method of millet that helped slow the generation of oxidized flavor to some extent. When 0.04 g/kg (w/w millet) of ascorbyl palmitate was added as an antioxidant before drying, the production of unpleasant odorants was significantly inhibited, so that the quality of final products was improved. Analysis of odorants can be an alternative method for evaluating the storage stability of processed food.* The e-Xtra logo stands for "electronic extra" and indicates that Figures 1 and 2 appear in color online.

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Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography–mass spectrometry with modified headspace solid-phase microextraction method

Cited by 77 publications

References 35 publications

Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

Analysis of Volatile Odor Components of Superheated Steam-cooked Rice with a Less Stale Flavor

Aroma chemistry of African Oryza glaberrima and Oryza sativa rice and their interspecific hybrids

Aroma Stability of Millet Powder During Storage and Effects of Cooking Methods and Antioxidant Treatment

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