Author:
Zheng Zichen,Zhang Chao,Liu Kewei,Liu Qiaoquan
Abstract
AbstractRice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference points, which is the most intuitive way for people to judge cooked rice. By integrating and analyzing the researches of cooked rice aroma identification in recent five years, this paper expounds the extraction and identification methods (sensory evaluation method, GC-MS, SPME, MOS sensors, electronic nose, etc.) of the flavor substances in cooked rice, as the processing methods and properties of cooked rice, and the volatile organic compounds of cooked rice under different conditions are summarized as well.
Graphical abstract
Funder
Outstanding Youth Foundation of Jiangsu Province of China
National Natural Science Foundation of China
Yangzhou City-Yangzhou University Cooperation Foundation
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Soil Science,Agronomy and Crop Science
Cited by
11 articles.
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