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Food Res Int

Title:		Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China
Author(s):		Zhao Q; Xi J; Xu D; Jin Y; Wu F; Tong Q; Xu X;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: xmxu@jiangnan.edu.cn"
Journal Title:		Food Res Int
Year:		2022
Volume:		20220228
Issue:
Page Number:		111078 -
DOI:		10.1016/j.foodres.2022.111078
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of this study was to scientifically investigate the impact of optimal-water boiling cooking on the volatile profile of 26 japonica rice varieties. A modified direct solvent extraction combined with gas chromatography-mass spectrometry was applied to analyze the volatiles in raw and cooked samples. 2-Acetyl-1-pyrroline (2AP) was only detected in aromatic varieties and decreased after cooking (-81.94% - -43.97%). Great losses of esters and long-chain ketones were exhibited after cooking. Cooking accelerated lipid oxidation and degradation of phenolic acids, thus volatiles originate from lipid oxidation and several benzenoid compounds showed increase trends in majority of the samples. Increases of 3 saturated aldehydes including hexanal (48.01% - 306.02%), octanal and nonanal (67.03% - 544.15%) could be observed in all samples. Acetophenone, 2-methoxy-4-vinylphenol (11.95% - 297.61%) and vanillin (14.29% - 319.25%) were also enhanced upon cooking. Correlations existed in volatiles with common precursors or involved in same pathways. According to multivariate and univariate statistical analysis, 18 volatiles most greatly influenced by cooking were selected. This study will facilitate the aroma improvement of cooked rice in the future"
Keywords:		Cooking Lipids/analysis *Oryza/chemistry *Volatile Organic Compounds/analysis Water Opls-da Pca Rice Volatile;
Notes:		"MedlineZhao, Qiyan Xi, Jinzhong Xu, Dan Jin, Yamei Wu, Fengfeng Tong, Qunyi Xu, Xueming eng Canada 2022/04/12 Food Res Int. 2022 May; 155:111078. doi: 10.1016/j.foodres.2022.111078. Epub 2022 Feb 28"