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Rice (N Y)

Title:		"Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor"
Author(s):		Zheng Z; Zhang C; Liu K; Liu Q;
Address:		"College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China. College of Mechanical Engineering, Yangzhou University, 196 West Huayang Road, Yangzhou, 225127, Jiangsu Province, People's Republic of China. zhangc@yzu.edu.cn. Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu, College of Agriculture, Yangzhou University, Yangzhou, 225009, People's Republic of China"
Journal Title:		Rice (N Y)
Year:		2022
Volume:		20221029
Issue:		1
Page Number:		53 -
DOI:		10.1186/s12284-022-00602-3
ISSN/ISBN:		1939-8425 (Print) 1939-8433 (Electronic) 1939-8425 (Linking)
Abstract:		"Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well"
Keywords:		Cooked rice Evaluation methods Processing properties analysis VOCs;
Notes:		"PubMed-not-MEDLINEZheng, Zichen Zhang, Chao Liu, Kewei Liu, Qiaoquan eng No. BK20211548/Outstanding Youth Foundation of Jiangsu Province of China/ No. 51872254/National Natural Science Foundation of China/ No. YZ2021153/Yangzhou City-Yangzhou University Cooperation Foundation/ Review 2022/10/31 Rice (N Y). 2022 Oct 29; 15(1):53. doi: 10.1186/s12284-022-00602-3"