Rice Aroma and Flavor: A Literature Review

Champagne, Elaine T.

doi:10.1094/cchem-85-4-0445

Cited by 188 publications

(144 citation statements)

References 76 publications

(187 reference statements)

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“…Each variety has a unique fragrance resulting from a number of volatile compounds which may vary from well-characterized popcorn-like aroma/2-AP-associated aroma although little is known about their relationships with aroma/ flavor [39]. 2-AP has been found as one of the odor-active compounds which give aroma to the black rice [4]; however, in the present study of Chakhao Poireiton and Chakhao Amubi, no 2-AP has been detected.…”

Section: Volatile Oil Components For Scent In Chakhaocontrasting

confidence: 68%

The Deep Purple Color and the Scent are Two Great Qualities of the Black Scented Rice (Chakhao) of Manipur

Asem¹,

Imotomba²,

Mazumder³

2017

Advances in International Rice Research

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Specialty rice varieties with unique properties such as unique color, flavor, aroma and nutraceutical qualities are increasingly in demand other than the traditional white rice varieties. Black rice has various nutraceutical properties with high anthocyanin content and the anthocyanin antioxidants are very important in preventing various diseases. Black scented rice of Manipur, which are commonly known as Chakhao, are deep purple colored and scented, and are very glutinous, as well. Two Chakhao cultivars, Chakhao Poireiton and Chakhao Amubi, were shown to have high anthocyanin and phenolics content and strong antioxidant activity. The main anthocyanins of Chakhao Poireiton are delphinidin 3-galactoside, delphinidin 3-arabinoside, cyanidin 3-galactoside and cyanidin 3-glucoside and that of Chakhao Amubi are delphinidin 3-galactoside, delphinidin 3-arabinoside and cyanidin 3-galactoside. By GC-MS analysis, a cross mixture of 26 volatile compounds from Chakhao Poireiton and 11 volatile compounds from Chakhao Amubi were found to be responsible for emanating the aroma. Among the complex mixture of volatile oil components, n-hexadecanoic acid and octadec-9-enoic acid were the most abundant in Chakhao Poireiton and 17-pentatriacontene, l3-octadecenal (Z) and hexadecenoic acid eicosyl ester in Chakhao Amubi.

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Section: Volatile Oil Components For Scent In Chakhaocontrasting

confidence: 68%

The Deep Purple Color and the Scent are Two Great Qualities of the Black Scented Rice (Chakhao) of Manipur

Asem¹,

Imotomba²,

Mazumder³

2017

Advances in International Rice Research

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“…Besides the storage temperature, the cooling rate also affects retrogradation. added to cooked rice, storage time and temperature are expected to lead to rancidity through 649 oxidative degradation of lipids (Champagne, 2008;Piggott et al, 1991). The addition of 15 % 650 (w/w) sunflower oil to quick cooking rice after drying changed the fatty acid concentration and 651 composition of aldehydes, ketones and alkenes compared to rice without added oil; and after a 652 storage time of 4 months at 37 °C a significant change in these compounds occured which was 653 expected to change the flavour (Semwal et al, 1996).…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Review of the effects of different processing technologies on cooked and convenience rice quality

Turner

Fitzgerald

et al. 2017

Trends in Food Science & Technology

131

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19Background 20Commercially available convenience rice such as retorted, quick cooking or frozen rice suffers 21 from sensory deficiencies compared to home cooked rice. The mechanisms causing deterioration in 22 texture and flavour during convenience rice processing are, in many cases, poorly understood. 23 Scope and Approach 24This review describes pre-cooking methods including washing and soaking, cooking methods 25 including cooking in excess water, by absorption and by high pressure, and post-cooking 26 technologies including cooling, freezing, retorting, canning, drying and storage, as well as the 27 influence of each process on physical properties and sensory attributes of cooked rice. 28 Key findings and conclusions 29Water diffusion and starch leaching, which occur in many processing steps, are important factors 30 affecting cooked rice quality. Soaking saves energy by reducing cooking time. Cooking by 31 absorption increases stickiness, but does not ensure uniform moisture distribution compared to 32 cooking in excess water, thus is not applicable for rice manufacturers. Leached amylose during 33 soaking and cooking affects hardness and stickiness of cooked rice significantly. Non-thermal 34 treatments such as high pressure soaking and cooking has potential to improve rice sensory 35 M A N U S C R I P T A C C E P T E D ACCEPTED MANUSCRIPTAbstract 2 properties compared to high temperature treatments, which change colour and flavour of 36 convenience rice. Drying and freezing results in a porous structure resulting in spongy texture after 37 rehydration and thawing, respectively. During storage, starch retrogradation deteriorates texture, but 38 can be retarded by high pressure processing or storage below the glass transition temperature. Much 39 is known about processing factors that affect freshly cooked rice, but more substantial knowledge of 40 how processing steps affect the structure property relationships and sensory properties of 41 convenience rice will assist manufacturers to specifically design products to meet the ever growing 42 consumer demands for convenience food. 43 44

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“…Cooked rice flavor has been extensively studied and more than 100 flavor volatiles have been identified (Champagne, 2008;Maraval and others, 2008;Tsugita, 1986). According to previous reports, glutinous rice (waxy rice; containing no starch amylose) has a distinctive aroma due to the high amount of volatiles such as unsaturated aldehydes (Grimm et al, 2002).…”

Section: Introductionmentioning

confidence: 99%