Cooking flavor and texture of rice stored under different conditions.

Abstract

Rice stored at 40°C and 80% relative humidity for 60 days, which was sensorially evaluated as old rice, showeda significant difference in cooking quality and texture of whencooked as compared with 4°C-stored rice. Free phenolic acids were detected in a larger amount in the 40°C-stored rice, and it is proposed that the increase of phenolic acids during storage may partly contribute to the cooking properties of old rice. GCanalyses of the volatiles of cooked rice showed that a larger amount of pentanal, hexanal, heptanal, alkenals, ketones, 2-pentylfuran, 4-vinylphenol, etc., and a smaller amount of 1-pentanol, 1-hexanol, etc. were found in 40°C-stored rice than in 4°C-stored rice. The relationship between changes in these volatile components and the flavor of cooked old rice is also discussed.

Composição química e alterações estruturais do arroz irrigado durante o armazenamento

“…Outras pesquisas indicam que a distribuição de compostos fenólicos muda durante o armazenamento de arroz, de maneira geral com aumento no conteúdo de ácidos fenólicos em maiores períodos e temperaturas de armazenamento, provavelmente como resultado da liberação enzimática ou não enzimática de ácidos fenólicos ligados, que também interferem nas características culinárias do arroz mais velho (TSUGITA; OHTA; KATO, 1983;ZHOU et al, 2004).…”

Comparative Studies on Volatile Components of Non-Fragrant and Fragrant Rices

“…The free phenolic acids were extracted according to the procedure of Tsugita et al(1983), with some modification (Fig 2).…”

Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry

“…For analytical purposes different procedures were applied to recover 2AP from rice such as steam distillation continuous extraction [1,[18][19][20], steam distillation under reduced pressure [6], solvent extraction [7,21], acid and basic phase solvent extraction [1,6,22], static headspace sampling [23], dynamic headspace [8], and SPME [24,25]. By comparison with other conventional procedures, SPME presents advantages due to its simplicity, rapidity and non-requirement for solvent.…”