| Title: | Systematical construction of rice flavor types based on HS-SPME-GC-MS and sensory evaluation |
| Author(s): | Zhou Y; Gao S; Wei J; Chen X; Zhu S; Zhou X; |
| Address: | "School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China. Electronic address: zhouxlsit@163.com" |
| DOI: | 10.1016/j.foodchem.2023.135604 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Rice is one of the main staple foods of Chinese people and its quality requirements are also improving. Aroma is one of the evaluation factors of rice quality, rice with better aroma quality is often more accepted by consumers. A universal aroma descriptive lexicon was established and four flavor types were formed based on samples from 9 representative rice cultivation regions. The key variables affecting the sensory quality of Chinese rice flavor were screened. It was found that the hexanal and nonanal with the highest content had no effect on the flavor properties, which suggests that volatile organic compounds (VOCs) content is not necessarily related to the influence of flavor properties. According to the aroma analysis of different rice flavor types, it can provide guidance for other flavor research" |
| Keywords: | Humans Gas Chromatography-Mass Spectrometry *Oryza Taste Solid Phase Microextraction Odorants/analysis *Volatile Organic Compounds/analysis Hs-spme-gc-ms Key aroma components Pls Rice Sensory evaluation; |
| Notes: | "MedlineZhou, Yiming Gao, Shijie Wei, Jianan Chen, Xiangyu Zhu, Siyi Zhou, Xiaoli eng England 2023/02/12 Food Chem. 2023 Jul 1; 413:135604. doi: 10.1016/j.foodchem.2023.135604. Epub 2023 Feb 2" |
