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Food Res Int

Title:		Changes in the major aroma-active compounds and taste components of Jasmine rice during storage
Author(s):		Zhao Q; Xue Y; Shen Q;
Address:		"College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China. Electronic address: xueyong@cau.edu.cn. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China. Electronic address: shenqun@cau.edu.cn"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200311
Issue:
Page Number:		109160 -
DOI:		10.1016/j.foodres.2020.109160
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Despite the popularity of Jasmine rice, changes in the flavor of Jasmine rice in storage remain unclear. Herein, the major aroma-active compounds in Jasmine rice combined with odor activity values and detection frequencies analysis were discriminated. Furthermore, the major aroma-active compounds and taste components of rice stored were investigated. Results showed that seven components, namely, hexanal, octanal, nonanal, (E)-2-octenal, decanal, 1-heptanol, and 1-octanol were identified as major aroma-active compounds. Various volatiles in rice samples under different storage conditions increased at different rates, and high temperature promoted these changes. The main taste components of rice, such as soluble sugars and free amino acids, changed during storage. These changes may influence the sweet and umami tastes of stored rice. Electronic tongue was suited to classify Jasmine rice during storage and predict the values of umami and sweet amino acid, but was unsuited to predict the values of sucrose, glucose, fructose, and bitter amino acids"
Keywords:		*Jasminum Odorants *Oryza Taste *Volatile Organic Compounds Aroma-active compound Electronic tongue Free amino acids Jasmine rice Partial least-squares regression Soluble sugar;
Notes:		"MedlineZhao, Qingyu Xue, Yong Shen, Qun eng Research Support, Non-U.S. Gov't Canada 2020/05/30 Food Res Int. 2020 Jul; 133:109160. doi: 10.1016/j.foodres.2020.109160. Epub 2020 Mar 11"