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Food Chem

Title:		Interactions between rice amylose and aroma compounds and their effect on rice fragrance release
Author(s):		Ma R; Tian Y; Zhang H; Cai C; Chen L; Jin Z;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Hangzhou Tea Research Institute, China Coop., Hangzhou 310016, PR China. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China. Electronic address: fpcenter@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2019
Volume:		20190320
Issue:
Page Number:		603 - 608
DOI:		10.1016/j.foodchem.2019.03.102
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Starch in cooked rice affects the volatilization of aroma compounds, due to their interactions. In particular, the linear fraction of starch from various plant sources, i.e. amylose, can form complexes with a wide variety of ligands. In the present work, the capacity of amylose for embedding and controlling the release of five aroma compounds (hexanal, 1-octen-3-ol, gamma-decalactone, 2-acetyl-1-pyrroline, 2,3-butanedione), corresponding to the different types of typical aromas in cooked rice, were tested to determine whether they formed complexes with amylose. The results obtained from x-ray diffraction and differential scanning calorimetry showed that the interactions occurred between amylose and aromas, and four of the aromas (except for 2,3-butanedione) could form complexes with V-type crystal. The release behavior of aromas from complexes was further evaluated using gas chromatography, indicating that amylose has effects on aroma release. These findings suggested that interactions between rice amylose and aromas occurred, thus affecting the release of aromas from the amylose matrix"
Keywords:		"Amylose/*chemistry Calorimetry, Differential Scanning Chromatography, Gas Lactones/chemistry Odorants/*analysis Oryza/*chemistry Pyrroles/chemistry Starch/chemistry Vapor Pressure Volatile Organic Compounds/analysis/chemistry Volatilization X-Ray Diffract;"
Notes:		"MedlineMa, Rongrong Tian, Yaoqi Zhang, Haihua Cai, Canxin Chen, Long Jin, Zhengyu eng England 2019/04/09 Food Chem. 2019 Aug 15; 289:603-608. doi: 10.1016/j.foodchem.2019.03.102. Epub 2019 Mar 20"