Background: Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste of fragrant rice play an essential role in its sensory properties. However, there has been a lack of studies on flavor changes in fragrant rice during storage.
Results: Hexanal, nonanal, benzaldehyde, hexadecanoic acid, and methyl ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that, at high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration in rice quality. Marker compounds of flavor deterioration, methyl palmitate, 2-methyl-propanoic acid, and 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component analysis. In addition to threonine and proline, the other 14 amino acids contributed to the taste of fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, whereas glucose and fructose had a little sweet taste contribution during storage. The electronic nose (e-nose) and the electronic tongue (e-tongue) could distinguish samples with different storage conditions.
Conclusion: Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the deterioration in the quality of fragrant rice during storage. © 2020 Society of Chemical Industry.
Keywords: e-nose; e-tongue; fragrant rice; gas chromatography-olfactometry (GC-O); taste active value (TAV).
© 2020 Society of Chemical Industry.