دورية أكاديمية
Characterization of Volatile Compounds in Different Colored Rices before and after Cooking by Headspace-Gas Chromatography-Ion Mobility Spectrometry
| العنوان: | Characterization of Volatile Compounds in Different Colored Rices before and after Cooking by Headspace-Gas Chromatography-Ion Mobility Spectrometry |
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| المؤلفون: | SUN Xingrong, BIAN Jingyang, LIU Linshuai, SHAO Kai, LIU Kai, LAI Yongcai, LI Jie, FENG Peng, CHE Ye, JIN Ling, GU Xin, WEI Lianhui |
| المصدر: | Shipin Kexue, Vol 44, Iss 10, Pp 332-340 (2023) |
| بيانات النشر: | China Food Publishing Company, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Food processing and manufacture |
| مصطلحات موضوعية: | rice, headspace-gas chromatography-ion mobility spectrometry, volatile profile, Food processing and manufacture, TP368-456 |
| الوصف: | The volatile components of three different colored rices were characterized by headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 64 peaks were detected, and 44 volatile compounds were identified. White rice liberated a high concentration of 2-mhyl-2-propenal, 3-methylbutanal, heptanal monomer and four unknown components after cooking. Red rice liberated a high concentration of heptanal (monomer and dimer), pentanal, 2-butylfuran, amyl aldehyde, furan, (E)-2-heptenal (monomer and dimer), octanal (monomer and dimer), (E)-2-octenal, n-nonanal (monomer and dimer), isopentyl alcohol, decanal, ethyl acetate, 2,3-butanedione, 2-pentylfuran, and 10 unknown compounds. Black rice released a high concentration of 2-pentanone, 2-hexenal, 3-butenenitrile, 3-methyl-1-pentanol, 1-octene-3-one, furfuryl alcohol, 2-methyl-ethyl butyrate, benzaldehyde, phenylacetaldehyde, propanedioic acid, dietyl ester, and two unknown components. After cooking, the number of aroma compounds in the three colored rices increased. In conclusion, headspace-gas chromatography-ion migration spectrometry can well characterize the aroma of different colored rices before and after cooking, making it easier for consumers to choose rice. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Chinese |
| تدمد: | 1002-6630 |
| Relation: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-041.pdf; https://doaj.org/toc/1002-6630 |
| DOI: | 10.7506/spkx1002-6630-20220524-296 |
| URL الوصول: | https://doaj.org/article/4c189a8f37dc4a3e8f74c6f307e45cde |
| رقم الأكسشن: | edsdoj.4c189a8f37dc4a3e8f74c6f307e45cde |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10026630 |
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| DOI: | 10.7506/spkx1002-6630-20220524-296 |