Impact of presoaking on flavor of cooked rice
Impact of presoaking on flavor of cooked rice
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DOI：
10.1094/cchem-85-5-0706
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发表时间：
2008-09-01
期刊：
影响因子：
2.4
通讯作者：
Daigle, K.
中科院分区：
文献类型：
--
作者：
Champagne, E. T.;Bett-Garber, K. L.;Daigle, K.
日本、韩国的传统做法是将大米在水中浸泡30分钟或更长时间。和其他亚洲国家。浸泡后，米粒会水化，产生裂缝，水分被吸收。浸泡使蒸煮均匀，缩短蒸煮时间。煮熟的果仁通常不太硬。本研究旨在确定预浸对煮熟大米风味的影响，以及风味差异是否与可能影响香气化合物保留的质地变化有关。11个短粒、中粒和长粒精米样品，分别代表有香味和无香味的大米以及广泛的直链淀粉含量，被提交给描述性感官小组。对于所有大米样品，预浸泡30分钟后，不良的下水道/动物味显著增加，甜味显著降低。对于单个水稻样本，2个印度香米样本和1个美国长粒米样本进行预浸泡后，观察到明显更高的下水道/动物强度。预先浸泡后，其中一种香米和茉莉花米、美国中粒米和一种美国长粒米的甜味明显较低。在一个预先浸泡过的巴斯马蒂香油样品中，类似水的金属含量也明显较高。预浸泡还导致所有大米样品的总负风味属性显著增加，总正风味属性显著降低。通过TPA硬度和嚼劲来衡量，预浸泡对口感的影响并不能解释所观察到的负面风味属性的增加。预浸后游离含硫氨基酸的增加可能导致其分解产物的增加，从而增加了下水道/动物风味。甜味和总积极风味属性的下降可能是由于下水道/动物和总消极风味属性的增加造成的掩盖。
Soaking rice in water for 30 min or longer before cooking is traditionally practiced in Japan, Korea. and other Asian Countries. When soaked, the rice grains hydrate, develop cracks, and water is absorbed. Soaking facilitates Uniform cooking and shortens cooking time. The cooked kernel is Usually less firm. The present study was undertaken to determine the effects of presoaking on the flavor of cooked rice and whether flavor differences are associated with textural changes that could influence retention of aroma compounds. Eleven samples of short, medium, and long grain milled rice representing scented and nonscented rice and a wide range of amylose contents were presented to a descriptive sensory panel. For the set of all rice samples, undesirable sewer/animal flavor significantly increased and sweet taste significantly decreased with presoaking for 30 min. For individual rice samples, significantly higher sewer/animal intensity was observed with presoaking for the 2 Basmati rice samples and one of the U.S. long grain rice samples. When presoaked, sweet taste was significantly lower in one of the Basmati and Jasmine rice samples, the U.S. medium grain rice, and one U.S. long grain rice. Water-like metallic was also significantly higher in one presoaked Basmati sample. Presoaking also resulted in significant increases in summed negative flavor attributes and significant decreases in summed positive flavor attributes for the set of all rice samples. The effects of presoaking on texture, as measured by TPA hardness and chewiness, did not explain the observed increases in negative flavor attributes. An increase in free sulfur-containing free amino acids with presoaking could have resulted in an increase of their breakdown products, thereby contributing to the increase in sewer/animal flavor. The decreases in sweet taste and summed positive flavor attributes were likely the result of masking caused by the increases in sewer/animal and summed negative flavor attributes.