Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS
Identification of volatiles and odor-active compounds of aromatic rice by OSME analysis and SPME/GC-MS
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DOI：
10.1016/j.foodres.2021.110206
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发表时间：
2021-02-19
影响因子：
8.1
通讯作者：
Bragagnolo, N.
中科院分区：
文献类型：
--
作者：
Dias, L. G.;Hacke, A.;Bragagnolo, N.
在烹饪过程中，香米具有令人愉悦的特色香气，这是增加销售价值和吸引消费者兴趣的相关因素。本文对香米的挥发性化合物（IAC 500）进行了研究，目的是确定产生香米香气和风味的挥发性化合物。通过训练有素的感官小组对IAC 500大米的香气进行描述，然后采用嗅觉法（OSME）和气相色谱-质谱法（GC-MS）对SPME提取的大米挥发性化合物进行鉴定。色谱出水共检测到80种挥发物，其中65种可识别，44种有一定气味，36种无气味。其中有15种化合物的气相色谱- fid和气相色谱-质谱法均未检出。本研究证实了化合物2-乙酰-1-吡咯啉是影响香米香气的挥发性化合物，因为它在色谱图中面积百分比非常低，气味强度很高。其他43种化合物的气味强度较低，但也对IAC 500水稻的整体香气有贡献。经过培训的专家小组提到的11种香味（煮熟的蔬菜/种子、玉米、玉米粉、绿色、粥、爆米花、新鲜烤蛋糕/面包、牛奶、焦糖、木薯粉和花）中，有8种与挥发性化合物有关。
During cooking, aromatic rice has a pleasant and characteristic aroma, a relevant factor to add sale value and attract consumer interest. This work studied the volatile compounds of aromatic rice (IAC 500) aiming at identifying those responsible for the aroma and flavor of the cooked rice. The description of the aromatic notes of the IAC 500 rice was carried out by a trained and selected sensory panel, followed by olfactometry (OSME) and identification by GC-MS of the rice volatile compounds extracted by SPME. A total of 80 volatiles was sensorially perceived and/or detected in the chromatographic effluent, of which 65 were identified, 44 presented some odor, and 36 were odorless. Among the odorous compounds, 15 were not detected by GC-FID or GC-MS. This study confirmed the compound 2-acetyl-1-pyrroline as the impacting volatile compound to the aroma of aromatic rice since it presented a very low percentage of area in the chromatogram and a high odor intensity. Other 43 compounds presented odor in lower intensities, but also contributed to the overall aroma of IAC 500 rice. From the 11 aromatic notes mentioned by the trained panel (cooked vegetable/seed, corn, hominy, green, porridge, popcorn, fresh baked cake/bread, milk, caramel, tapioca flour and flower), eight were related to the volatile compounds responsible for their aroma.