Changes in Organic acids, Free Sugars, and Volatile Flavor Compounds in Fig (Ficus carica L.) by Maturation Stage

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and 300℃ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than 300℃ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature (300℃) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were 250℃ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

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Changes in Organic acids, Free Sugars, and Volatile Flavor Compounds in Fig (Ficus carica L.) by Maturation Stage

Cited by 3 publications

References 31 publications

Bioactive Compounds of Fig (Ficus carica)

Bioactive Compounds of Fig (Ficus carica)

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Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea

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