关键词: 籼稻, 粳稻, 米饭, 风味, 主成分分析

Abstract: Solid phase micro-extraction combined with gas chromatography-olfactometry-mass spectrometry (SPME-GC-O-MS) was used to analyze the flavor compounds of cooked rice from seven indica rice cultivars and four japonica rice cultivars. The results showed that cooked japonica rice was slightly richer in volatile flavor compounds than cooked indica rice. The key flavor compounds of cooked indica and japonica rice were significantly different. Specifically, 2-acetyl-1-pyrroline was not detectable in indica rice samples while 4-vinylphenol was only detectable in japonica rice. The content of vanillin in japonica rice was significantly higher than in indica rice. However, the contents of 1-octene-3-ol, pentanal and hexanal in indica rice were significantly higher than in japonica rice. Thus, through principal component analysis (PCA) of the flavor components of cooked rice, we distinguished between indica and japonica rice.

Key words: indica rice, japonica rice, cooked rice, flavor, principal component analysis