Volatile Organic Compounds as Key Indicators for Rice Freshness and Quality Assessment during Storage Using GC-IMS

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY
Linshu Jiao, Tianyi Han, Lixiao Song, Ran Wang, Xiangyang Yu, Xianjin Liu* and Baiyi Lu*, 
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引用次数: 0

Abstract

Rice storage is always accompanied by changes in nutrition and safety, making the evaluation of freshness and quality essential. This study investigated the changes in the quality properties and volatile organic compounds (VOCs) of five rice cultivars under different storage conditions, aiming to identify common VOC indicators that reflect rice freshness and quality. A total of 109 major volatiles were identified from the rice samples during the 6-month storage, and changes in the VOCs effectively differentiated their quality properties. Furthermore, partial least-squares regression models were constructed and evaluated to predict fat acidity, freshness value, and taste value based on the VOCs, with 5-methylfurfural, dimethyl disulfide, and acetoin identified as key compounds. The R2 of the freshness value and taste value models were 0.76 and 0.63, respectively, indicating the effectiveness of the models. This study provides VOC indicators reflecting rice quality and proposes new methods for rapid rice quality and freshness evaluation.

Abstract Image

挥发性有机化合物作为大米保鲜品质评价的关键指标
大米储存总是伴随着营养和安全的变化,因此对新鲜度和质量的评估至关重要。研究了5个水稻品种在不同储藏条件下品质特性和挥发性有机物(VOCs)的变化,旨在找出反映大米新鲜度和品质的常见VOC指标。在6个月的储藏过程中,共鉴定出109种主要挥发性物质,挥发性物质的变化可以有效区分大米的品质特征。此外,以5-甲基糠醛、二甲基二硫醚和乙酰糖为主要化合物,构建了基于挥发性有机化合物的脂肪酸度、新鲜度和口感预测的偏最小二乘回归模型。新鲜度和口感值模型的R2分别为0.76和0.63,表明模型的有效性。本研究提供了反映稻米品质的VOC指标,提出了快速评价稻米品质和新鲜度的新方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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CiteScore
3.30
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