Rice Aroma and Flavor: A Literature Review
Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and a...
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| Veröffentlicht in: | Cereal chemistry 2008-07, Vol.85 (4), p.445-454 |
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| creator | Champagne, E.T |
| description | Descriptive sensory analysis has identified over a dozen different aromas and flavors in rice. Instrumental analyses have found over 200 volatile compounds present in rice. However, after over 30 years of research, little is known about the relationships between the numerous volatile compounds and aroma/flavor. A number of oxidation products have been tagged as likely causing stale flavor. However, the amounts of oxidation products, singly or collectively, that need to be present for rice to have stale or rancid flavor have not been established. Only one compound, 2-acetyl-1-pyrroline (2-AP; popcorn aroma) has been confirmed to contribute a characteristic aroma. Furthermore, 2-AP is the only volatile compound in which the relationship between its concentration in rice and sensory intensity has been established. This article discusses the challenges of measuring aroma and flavor instrumentally and by human sensory panels and reviews research examining the effects of genetic, preharvest, and postharvest factors on volatile compound profiles and the aroma and flavor of cooked rice. |
| doi_str_mv | 10.1094/CCHEM-85-4-0445 |
| format | Article |
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| ispartof | Cereal chemistry, 2008-07, Vol.85 (4), p.445-454 |
| issn | 0009-0352 1943-3638 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Cereal and baking product industries cooked foods flavor food composition Food industries freshness Fundamental and applied biological sciences. Psychology literature reviews odors off flavors oxidation rice volatile compounds |
| title | Rice Aroma and Flavor: A Literature Review |
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