ArticleFoods (Basel, Switzerland)2022
Mutual Relations between Texture and Aroma of Cooked Rice-A Pilot Study.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features.ACS omega · 2026Article
- The Impact of Sensory Perceptions and Country-of-Origin Practices on Consumer Preferences for Rice: A Comparative Study of China and Thailand.Foods (Basel, Switzerland) · 2025Article
- Volatile Substances, Quality and Non-Targeted Metabolomics Analysis of Commercially Available Selenium-Enriched Rice.Molecules (Basel, Switzerland) · 2024Article
- Cooked Rice Textural Properties and Starch Physicochemical Properties from New Hybrid Rice and Their Parents.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process.Foods (Basel, Switzerland) · 2023Article
- Comparison of the volatile organic compounds inFrontiers in plant science · 2023Article
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Authors and funding
6 authors.
Funding
Abstract
Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property.
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