Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking

文献类型： 外文期刊

第一作者： Hu, Xianqiao

作者： Hu, Xianqiao;Fang, Changyun;Lu, Lin;Hu, Zhanqiang;Zhang, Weixing;Chen, Mingxue

作者机构： China Natl Rice Res Inst, Minist Agr & Rural Affairs, Rice Prod Qual Supervis & Inspection Ctr, Hangzhou 310006, Peoples R China

关键词： glutinous rice; water washing; presoaking; hydrothermal cooking; volatile profile; fatty acids; soluble sugars; flavor

期刊名称：FOODS （ 2022影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 8 期

页码：

收录情况： SCI

摘要： Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides increased. The changes in fatty acids and soluble sugars caused by the presoaking process were similar to those in the water-washing process. However, different changes were observed for volatiles, especially aldehydes and ketone. After hydrothermal cooking, furans, aldehydes, alcohols, and esters increased while hydrocarbons and aromatics decreased. Moreover, all fatty acids increased; among these, oleic acids and linoleic acid increased most. Unlike with washing and presoaking, all soluble sugars except fructose increased after hydrothermal cooking. Principal component analysis showed that cooked rice possessed a volatile profile that was quite different from that of uncooked rice, while washed rice and presoaked rice possessed similar volatile profiles. These results indicated that hydrothermal cooking is the pivotal process for rice flavor formation.

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