ArticleCurrent research in food science2024
Analysis of rice characteristic volatiles and their influence on rice aroma.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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10 citing papers in PubMed.
- Characterizing Sensory Drivers of Acceptance, Purchase Intent, and Emotional Responses to Plant-Based Milk Alternatives in Chilled Sweetened Coffee Among Thai Consumers.Foods (Basel, Switzerland) · 2026Article
- Effect of Mechanical Polishing on Rice Flavor: Comparison and Exploration of Key Aroma Characteristics Components.Foods (Basel, Switzerland) · 2026Article
- Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features.ACS omega · 2026Article
- Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS.Journal of food science · 2026Review
- Impacts of high-temperature and humidity transportation on rice quality: an integrated analysis of microbial community succession and flavor compound alterations.Frontiers in nutrition · 2026Article
- Foliar-Selenium-Induced Modulation of Volatile Organic Compounds in Rice Grains: A Comparative Study of Sodium Selenite and Nano-Selenium.Foods (Basel, Switzerland) · 2025Article
- Comparative Evaluation of Puffing Effects on Physicochemical and Volatile Profiles of Brown and Refined Rice.Foods (Basel, Switzerland) · 2025Article
- Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation.Foods (Basel, Switzerland) · 2025Article
- Effects of Selenium Nanoparticle Application on Flavor Volatiles of Aromatic Rice.Foods (Basel, Switzerland) · 2025Article
- How to measure consumer's inconsistency in sensory testing?Current research in food science · 2025Article
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10 authors.
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Abstract
Rice aroma, one of the most important qualities of rice, was the comprehensive result of volatiles in rice and human sense. In this study, the main volatile compounds in rice were analyzed by using gas chromatography-mass spectrometry and gas chromatography-olfactometry, and their correlations with sensory score were investigated. A total of eighty-five volatiles were found in rice samples. By combining odor activity value and correlation analysis, nine volatiles were considered as potential characteristic volatiles in rice aroma, namely hexanal, 2-pentylfuran, octanal, 2-acetyl-1-pyrroline (2-AP), 1-octen-3-ol, trans-2-octenal, decanal, trans-2-nonenal and trans, trans-2,4-decadienal. It was found that the volatiles negatively correlated with sensory scores were positively correlated with hexanal. It indicated that hexanal might be a representative of the negative volatiles of rice aroma. The effects of the nine potential characteristic volatiles on rice aroma were investigated by using sensory analysis. The results showed that the odor intensity and preference level of 2-AP, hexanal, and 1-octen-3-ol were significantly affected by the content. Furthermore, the aroma of cooked rice was significantly different after adding 2-AP, hexanal or trans, trans-2,4-decadienal. Rice aroma was increased by adding 2-AP and deteriorated by adding hexanal or trans, trans-2,4-decadienal, indicating that 2-AP contributed positively to rice aroma while hexanal and trans, trans-2,4-decadienal contributed negatively to rice aroma. Hexanal, 2-AP, and trans, trans-2,4-decadienal were suggested to be the key characteristic volatiles for future aroma evaluation.
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