FOOD SCIENCE

• Component Analysis • Previous Articles     Next Articles

Analysis of the Key Flavor Compounds in Cooked Rice

MIAO Jing1, SU Huimin2, ,3,*   

  1. 1. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,
    Beijing Technology and Business University, Beijing 100048, China; 2. Beijing Key Laboratory of Flavor Chemistry,
    Beijing Technology and Business University, Beijing 100048, China; 3. Beijing Advanced Innovation Center for
    Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
  • Online:2016-01-25 Published:2016-01-15
  • Contact: ZHANG Min

RichHTML

4

PDF (PC)

548

Abstract:

The key flavor compounds of cooked rice were extracted by either solid phase microextraction (SPME) or
simultaneous distillation extraction (SDE) and determined by gas chromatography-mass spectrometric (GC-MS) analysis
using aroma extract dilution analysis (AEDA) based on odor activity value (OAV). As a result, 40 flavor compounds were
identified from cooked rice, including 13 aldehydes, 7 alcohols, 3 ketones , 4 esters, 4 phenols, pyridines, thiazoles, indoles
and furans. Aldehydes were the most abundant flavor compounds quantified in cooked rice. 2-Acetyl-1-pyrroline was the
most important flavor compound in cooked rice. Taken together, the two extraction techniques revealed that 2-acetyl-1-
pyrroline, vanillin, 1-octen-3-ol, nonanal, 4-vinylphenol, 4-vinyl guaiacol, hexanal, octanal, heptanal and pentanal played
key roles in the overall flavor profile of cooked rice.

Key words: rice, solid phase microextraction, simultaneous distillation extraction, key flavor compounds, flavor

CLC Number: