ArticleFoods (Basel, Switzerland)2023
Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Post-Cooking Quality Deterioration of Wheat (Foods (Basel, Switzerland) · 2026Article
- Metabolomics-based analysis of key nutritional quality, volatile profiling and key odor-active compounds in representative foxtail millet varieties from Shanxi Province.Food chemistry: X · 2026Article
- Metabolomics Analysis Unveils the Underlying Mechanism of Low-Temperature Combined with Nitrogen Modified Atmosphere in Delaying Quality Deterioration of Rice.Foods (Basel, Switzerland) · 2026Article
- Varietal differences and process adaptability for precision processing ofFood chemistry: X · 2026Article
- Effect of Mechanical Polishing on Rice Flavor: Comparison and Exploration of Key Aroma Characteristics Components.Foods (Basel, Switzerland) · 2026Article
- Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS.Foods (Basel, Switzerland) · 2026Article
- Rice Quality: A Multidimensional Evaluation Integrating Ecology, Management and Genetic Regulation.Foods (Basel, Switzerland) · 2026Review
- Integrated volatilomics and metabolomics reveal the dynamic landscape and key transformation phases of flavor compounds in indica rice during hydrothermal cooking.Food chemistry: X · 2026Article
- Impact of of steaming on lipid profile of 10 sweetpotato varieties: LC-ESI-MS/MS comparative analysis.Food chemistry: X · 2025Article
- Chemometric Approach for Discriminating the Volatile Profile of Cooked Glutinous and Normal-Amylose Rice Cultivars from Representative Japanese Production Areas Using GC × GC-TOFMS.Foods (Basel, Switzerland) · 2025Article
- OsBZR4 regulates temperature-dependent embryogenesis in rice.Nature communications · 2025Article
- Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran.Microorganisms · 2025Article
- Presence and Impact of Aldol Condensation Products as Off-Notes in Plant-Based Protein Sources.Journal of agricultural and food chemistry · 2025Article
- Evaluating modified atmosphere with variable CO₂-O₂ concentrations forFood chemistry: X · 2025Article
- Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties.Food chemistry: X · 2025Article
- Analysis of Volatile Compounds' Changes in Rice Grain at Different Ripening Stages via HS-SPME-GC-MS.Foods (Basel, Switzerland) · 2024Article
- Molecular Basis of Lipid Metabolism inPlants (Basel, Switzerland) · 2024Review
- Nitrogen Storage in Rice: Analysis of Physical Quality by Respiration, Weight, and Storage According to Nitrogen Ratio.Foods (Basel, Switzerland) · 2024Article
- Influence of Gradient Milling on Cooking and Sensory Attributes of Chinese Black Rice: Insights into Volatile Flavor Compounds.Foods (Basel, Switzerland) · 2024Article
- Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Foods (Basel, Switzerland) · 2024Article
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Abstract
Cooking is an important process before rice is consumed and constitutes the key process for rice flavor formation. In this paper, dynamic changes in aroma- and sweetness-related compounds were tracked during the entire cooking process (including washing with water, presoaking, and hydrothermal cooking). The volatiles, fatty acids, and soluble sugars in raw rice, washed rice, presoaked rice, and cooked rice were compared. After being washed with water, the total volatiles decreased while aldehydes and unsaturated fatty acids increased. Meanwhile, oligosaccharides decreased and monosaccharides increased. The changes in fatty acids and soluble sugars caused by the presoaking process were similar to those in the water-washing process. However, different changes were observed for volatiles, especially aldehydes and ketone. After hydrothermal cooking, furans, aldehydes, alcohols, and esters increased while hydrocarbons and aromatics decreased. Moreover, all fatty acids increased; among these, oleic acids and linoleic acid increased most. Unlike with washing and presoaking, all soluble sugars except fructose increased after hydrothermal cooking. Principal component analysis showed that cooked rice possessed a volatile profile that was quite different from that of uncooked rice, while washed rice and presoaked rice possessed similar volatile profiles. These results indicated that hydrothermal cooking is the pivotal process for rice flavor formation.
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