Characterization of japonica rice aroma profiles during in vitro mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology
Author:
Asimi Sailimuhan12, Xin Ren12, Min Zhang12, Tuersuntuoheti Tuohetisayipu12, Sixuan Li12, Zhenhua Wang12, Shan Liang12, Ziyuan Wang12
Affiliation:
1. Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University , Beijing 100048 , China 2. Beijing Engineering and Technology Research Center of Food Additives , Beijing Technology and Business University , Beijing 100048 , China
Abstract
Abstract
By simulating the aroma changes during in vitro mastication, we can better understand the aroma changes during rice eating, which is helpful in studying people’s sensory preferences. To investigate the rice aroma released during the in vitro mastication, the present study analyzed rice bolus’s odor fingerprints in vitro mastication using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose analysis results showed significant differences in the flavor of japonica rice in vitro mastication. In addition, GC-IMS determined 30 volatile organic compounds (VOCs) during rice in vitro mastication. Among these compounds, the most important content was aldehydes, followed by ketones and alcohols. Although the concentration of various chemicals was relatively high in cooked rice, most compounds decreased after mastication. The concentration of propan-2-ol, ethanol, and methanol increased after mastication. Multivariate data analysis showed that isoamyl sovalerate, pentanal, hexanal, acetone, hexanal, and limonene were the main VOCs of japonica rice during in vitro mastication. GC-IMS and e-nose analyses are complementary and recommended for using the two techniques to achieve the VOCs’ rapid and comprehensive detection during in vitro mastication. Results from this study allowed us to understand rice flavor during oral processing.
Funder
National Key R&D Program of China Project of Beijing Technology and Business University Postgraduate Scientific Research Capacity Enhancement Fund 2021 Graduate innovation program of School of food and health 2021 General S&T project of Beijing Municipal Commission of Education Program of Talents Training Quality and First class Specialty (municipal level) in Food Science and Engineering Field
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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