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Food Chem

Title:		"Investigation on the formations of volatile compounds, fatty acids, and gamma-lactones in white and brown rice during fermentation"
Author(s):		Lee SM; Lim HJ; Chang JW; Hurh BS; Kim YS;
Address:		"Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Sempio Foods Company R&D Center, Cheongju 363-954, South Korea. Department of Food Science and Engineering, Ewha Womans University, Seoul 120-750, South Korea. Electronic address: yskim10@ewha.ac.kr"
Journal Title:		Food Chem
Year:		2018
Volume:		20180705
Issue:
Page Number:		347 - 354
DOI:		10.1016/j.foodchem.2018.07.037
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Volatile compounds, including gamma-lactones, in brown and white rice fermented by Lactobacillus paracasei, were compared using gas chromatography-mass spectrometry (GC-MS) with stir-bar sorptive extraction (SBSE). The contents of most esters, alcohols, lactones and some aldehydes were higher in brown rice samples containing higher amount of free fatty acids after fermentation. In particular, the contents of gamma-lactones increased more in fermented brown rice containing high amounts of fatty acids than in fermented white rice, suggesting that gamma-decalactone and gamma-nonalactone were formed from oleic acid and linoleic acid during rice fermentation. In addition, the contents of gamma-decalactone in fermented brown rice samples with added 4-hydroxydecanoic acid and ricinoleic acid were determined. The content of gamma-decalactone in fermented brown rice samples with added 4-hydroxydecanoic acid was considerably higher than that in the control after fermentation, indicating that 4-hydroxydecanoic acid could be an effective intermediate for the formation of gamma-decalactone in rice during fermentation"
Keywords:		Aldehydes Fatty Acids/*analysis Fermentation Gas Chromatography-Mass Spectrometry/*methods Lactones/*analysis Oryza/*chemistry Volatile Organic Compounds/*analysis Brown rice Fatty acids Volatiles White rice gamma-Lactones;
Notes:		"MedlineLee, Sang Mi Lim, Hyeon Ji Chang, Ji Won Hurh, Byung-Serk Kim, Young-Suk eng England 2018/08/14 Food Chem. 2018 Dec 15; 269:347-354. doi: 10.1016/j.foodchem.2018.07.037. Epub 2018 Jul 5"