Cooking Flavor and Texture of Rice Stored under Different Conditions

Tsugita, Takashi; Ohta, Takeo; Kato, Harubumi

doi:10.1080/00021369.1983.10865684

Cited by 23 publications

(17 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In conclusion, all identified compounds were present in both samples of aromatic rice, and only two, hexanal and 2-acetyl-1pyrroline, showed significant quantitative differences. Although the same pathways could be proposed for their formation in both rice samples, the higher hexanal content in commercial Basmati rice probably could be ascribed to longer storage time (Tsugita et al 1983), while the higher 2-acetyl-1-pyrroline content in B5-3 was more likely due to differences in genotype, environment, and pedoclimatic conditions. Further investigations on other aromatic lines of Basmati rice grown in the same geographic location and pedoclimatic conditions could help explain the differences reported in this study.…”

Section: Resultsmentioning

confidence: 85%

“…Hexanal originates from oxidation of rice lipids and increases with prolonged storage times. Hexanal in combination with other compounds (pentanal, alkenals, ketones) is reported as a causal component of the off-flavor of old cooked rice (Tsugita et al 1983). Its higher content in Basmati possibly could be ascribed to a longer storage time compared with B5-3, which was analyzed just after rice harvest.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3

Tava

Bocchi²

1999

Cereal Chem

View full text Add to dashboard Cite

Selected lines of aromatic rice from American cv. A301 were cultivated in Italy, and the agronomic traits and chemical properties related to their aroma were studied. The most characteristic compound responsible for aromatic rice, 2‐acetyl‐1‐pyrroline, was quantified in all lines. Line B5‐3, characterized by high 2‐acetyl‐1‐pyrroline content, was investigated in greater detail for its volatile components and was compared with a commercial Basmati rice. Volatiles were collected by steam‐distillation. Several classes of compounds were identified and quantified in both samples, including hydrocarbons, aldehydes, alcohols, ketones, heterocyclic, terpenes, disulfides, and phenols. Hexanal was the most abundant compound in both samples, followed by pentanal, 2‐acetyl‐1‐pyrroline, hexanol, benzaldehyde, oct‐1‐en‐3‐ol, 4‐vinylguaiacol, indole, and trans‐2‐ nonenal. 2‐Acetyl‐1‐pyrroline was present at 570 and 2,350 ppb in Basmati and B5‐3, respectively.

show abstract

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3

Tava

Bocchi²

1999

Cereal Chem

View full text Add to dashboard Cite

show abstract

“…1970 ). Barber (1972) has reported an increase in viscosity of rice on storage whereas Tusugita et al . (1983 ) have not observed any change in viscosity owing to storage of rice.…”

Section: Discussionmentioning

confidence: 99%

“…Cooking time, water uptake and swelling index were measured by standard procedures ( Tusugita et al ., 1983 ). For cooking time measurement, 100 g rice was added to 400 mL distilled water and the mixture was cooked by the open‐vessel method.…”

Section: Methodsmentioning

confidence: 99%

Disinfestation of Basmati rice by the use of γ‐radiation

Rao

Gholap

Adhikari

et al. 2000

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The effect of low‐dose γ‐radiation on prepacked Basmati rice was studied in order to achieve disinfestation. Basmati rice procured from the local market was repacked in 1 kg pouches made from high‐density polyethylene (HDP) and biaxially oriented polypropylene : low‐density polyethylene (BOPP/LDP) laminate and irradiated at doses from 0.25 to 1.0 kGy. Within 1 month of storage at room temperature, non‐irradiated (control) Basmati rice developed heavy infestation. No infestation was observed in any of the irradiated samples even at 0.25 kGy and the rice could be stored for 6 months in a clean state. Irradiation (at 0.25 kGy) did not alter the moisture content of the rice. Likewise, no significant change was noted in the functional properties of irradiated rice, such as the swelling index, water absorption and in total volatile components responsible for the flavour of Basmati rice. During organoleptic evaluation, no significant difference was found between the acceptability of irradiated (0.25 kGy) and control rice. These results are significant in view of the high export potential of Basmati rice and the transit losses which are at present owing to infestation.

show abstract

“…In dilute concentration, the aliphatic aldehydes have a green, grasslike aroma, a quality that might be considered desirable. The carbonyl compounds have been reported to play a major role in the aroma of raw and cooked rice, including scented cultivars (Tsugita et al 1983;Maga 1984;Semwal et al 1996). Of the identified aldehydes, n-nonanal was the predominant one at all of the cooking stages; however, n-pentanal was only identified at cooking stage I, probably because of its high volatility.…”

Section: Flavor Volatile Compoundsmentioning

confidence: 99%

Direct Extraction of Volatiles of Rice During Cooking Using Solid‐Phase Microextraction

et al. 2007

View full text Add to dashboard Cite

Cereal Chem. 84(5):423-427An apparatus that allows extraction and enrichment of flavor volatiles of rice during cooking using solid-phase microextraction (SPME) was designed and tested in the Japanese rice cultivar Akitakomachi. Because it is a solvent-free technique, no solvent contaminants were extracted during sampling. This technique enables one to place the fiber of SPME in the effluent of the flavor volatiles of the rice during cooking and it can also be used for simultaneous extraction of those volatiles in the course of the cooking process. Therefore, variations in the composition and amount of volatile compounds of rice during cooking can be determined. The overall flavor volatiles of rice during cooking have been analyzed by using this SPME method. Compounds that have been previously highlighted as flavor volatile markers, such as volatiles from oxidative degradation of lipids, products from thermal decomposition, and fatty acids existing in rice, were extracted directly by SPME in conjunction with this apparatus.

show abstract

Cooking Flavor and Texture of Rice Stored under Different Conditions

Cited by 23 publications

References 6 publications

Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3

Aroma of Cooked Rice (Oryza sativa): Comparison Between Commercial Basmati and Italian Line B5‐3

Disinfestation of Basmati rice by the use of γ‐radiation

Direct Extraction of Volatiles of Rice During Cooking Using Solid‐Phase Microextraction

Contact Info

Product

Resources

About