Effect of hydrostatic high pressure pretreatment on flavor volatile profile of cooked rice |
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Institution: | 1. CIRAD/QualiSud, F–34398, Montpellier, France;2. Qualisud, Univ Montpellier, CIRAD, Montpellier SupAgro, Université d’Avignon, Université de La Réunion, Montpellier, France;3. CIRAD/QualiSud, Cotonou, Bénin;4. INRA, UMR 1324 Centre des Sciences du Gout et de l’Alimentation, Universite de Bourgogne, UMR Centre des Sciences du Gout et de l’Alimentation, Dijon, France;1. Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China;2. Instrumental Analysis Centre, Shanghai Jiao Tong University, 800 Dongchuan RD, Shanghai 200240, China |
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Abstract: | The impact of high hydrostatic-pressure (HHP) processing on the volatile profile of cooked Japonica rice (Wuchang) and Jasmine rice (Complete Wheel) was investigated by SPME–GC/MS. Presoaked samples were treated at 200, 400 and 600 MPa for 10 min and then cooked for volatile compound analysis. Seventy-seven compounds were identified in two cooked rice varieties: 20 aldehydes, 16 alcohols, 14 ketones, 9 arenes, 7 esters, 5 alkanes, 3 olefins and 3 hetero-cycle compounds. Results showed that both pressure level (P < 0.01) and rice variety (0.01 < P < 0.05) significantly impact the volatile compounds in rice and there is also an interaction between pressure and rice variety (P < 0.01). Overall, HPP decreased the amount of aldehydes more obviously in Complete Wheel rice than that in Wuchang variety. Both 200 and 400 MPa increased the levels of alcohols, ketones, esters and olefins, but reduced those of heterocycles, alkanes and arenes. Similar volatile change trends were found at 600 MPa except the concentration of each component was closer to that of control group. Based on the changes in the three key flavor compounds in rice (aldehydes, alcohols and ketones), the HPP process could be a suitable alternative to traditional pretreatment for improving flavor in cooked rice. |
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Keywords: | High hydrostatic pressure processing Volatile compounds SPME–GC/MS Cooked rice DVB/CAR/PDMS"} {"#name":"keyword" "$":{"id":"kwrd0035"} "$$":[{"#name":"text" "_":"divinylbenzene/carboxen/polydimethylsiloxane GC/MS"} {"#name":"keyword" "$":{"id":"kwrd0045"} "$$":[{"#name":"text" "_":"gas chromatography/mass spectrometry HHP"} {"#name":"keyword" "$":{"id":"kwrd0055"} "$$":[{"#name":"text" "_":"high hydrostatic-pressure SPME"} {"#name":"keyword" "$":{"id":"kwrd0065"} "$$":[{"#name":"text" "_":"solid phase microextraction |
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