Detection of Changes in Taste of japonica and indica Brown and Milled Rice (Oryza sativa L.) during Storage Using Physicochemical Analyses and a Taste Sensing System

Abstract

Changes in the taste of japonica, hybrid, and indica brown and milled rice, stored for 10 months at low (5 degrees C, 65-70% relative humidity) and room temperatures were observed by physicochemical analyses and a novel method using a taste sensing system. During storage, some properties increased or decreased while others were fairly constant. The main taste components of cooked rice such as sweetness (sucrose) and umami tastes (glutamic acid and aspartic acid) were reduced during storage, whereas glucose and fructose increased. The increase of fat acidity and consequent decrease of the pH value of the cooking solution may contribute to the off-taste of cooked stored rice. A taste sensing system with 10 lipid membrane sensors was also used to classify new and old rice samples using principal component analysis. Fresh and room temperature stored japonica and indica rice could be clearly distinguished; however, it was not possible to differentiate the samples stored at low temperature.

Quality Evaluation of Rice Crackers Based on Physicochemical Measurements

“…Each rice grain sample (10 g) for hand-made rice crackers was put into a pudding cup, water (16 g) was added, and the sample was soaked for 1 h at 25 C. Five of these pudding cups (5 cups) were transferred to an RC3 electric rice cooker (Toshiba, Tokyo, Japan) and cooked as described in our previous report. 24,29) The physical properties of the cooked rice grains were measured by the high-compression/ low-compression method with a My Boy Tensipresser (Taketomo Electric, Co., Tokyo, Japan) under the same conditions as those reported in our previous paper. 29) Measurement of the physical properties of the rice crackers.…”

“…We carried out a storage test of commercial rice crackers and examined their quality deterioration during storage. We have already reported novel methods to measure the fat acidity 23) and physical properties 24) of rice during storage and we used these methods for detecting the quality deterioration of rice crackers during storage.…”

Variation in free amino acid profile among some rice (Oryza sativa L.) cultivars

“…Although too small to be of major nutritional significance, FAAs contribute significantly to the overall acceptability of rice grains by serving as sensory active flavor agents in cooked rice. The concentrations of certain free amino acids (and soluble sugars) have been linked directly to the taste scores of rice (Tran et al 2004(Tran et al , 2005. This apparent relationship between the palatability of cooked rice and the FAA profile of rice grains has generated a growing interest in research on the physiological basis of FAA accumulation in rice grains.…”

Diseño y caracterización de sensores químicos en estado sólido. Aplicación de modelos teóricos para el estudio de interferencias.

“…• Aceite de olivas [60][61][62][63] • Arroz [64,65] • Pepinillos encurtidos [66] • Soja [33,67] Diagnóstico médico [68][69][70] • …”

“…• Zumo de frutas y bebidas [23,33,[36][37][38][39] • Leche [33,[40][41][42] • Agua mineral [24,33,[43][44][45][46] • Bebidas alcohólicas [22,33,[47][48][49][50][51][52] • Café [22,23,33] • Tomates [19,53] • Té e infusiones [33,[54][55][56] • Carne [57,58] • Manzanas [59] • Aceite de olivas [60][61][62][63] • Arroz [64,65] • Pepinillos encurtidos [66] • Soja [33,67] Diagnóstico médico [68][69][70] • Orina [71,72] Medio ambiente acuático (Metales pesados, contenido iónico, dureza, plantas de tratamiento de aguas, lavadoras) [73][74][75]…”