Evaluation of flavor properties in rice bran by solid-state fermentation with yeast

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102516

Yuehui Wang , Huixin Liang , Zhongyuan Hu , Lei Chen , Lijie Zhu , Kun Zhuang , Wenping Ding , Qian Shen

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引用次数: 0

Abstract

Rice bran (RB) as an available agricultural by-product is currently underutilized due to its susceptibility to oxidation and rancidity. This study investigated the evaluation of flavor properties in RB by solid-state fermentation with yeast (Saccharomyces cerevisiae). The volatile compounds (VOCs) in fermented RB were detected by chromatography-ion mobility spectrometry (GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC–MS). A total of 76 volatile compounds (VOCs) including 10 aldehydes, 6 ketones, 9 alcohols, 20 esters, 10 hydrocarbons, 10 acids, and 11 compounds from other classes were identified. The odor intensity of RB fermentation by yeast was enhanced, especially for sulfides, hydrocarbons, and aromatic compounds. The fermented rice bran (FRB) exhibited a more diverse aroma profile, characterized by wine-like, fruity, and sweet odors, which significantly improved the overall sensory qualities of RB. This study provided the fermentation method for rice processing to promote the deep processing of by-products for more food resources.

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酵母固态发酵米糠风味特性的评价

米糠作为一种可用的农业副产品，由于其易氧化和酸败，目前未得到充分利用。本文研究了酵母固态发酵RB的风味特性。采用色谱-离子迁移谱法（GC-IMS）和顶空固相微萃取-气相色谱-质谱法（HS-SPME-GC-MS）检测发酵RB中的挥发性化合物（VOCs）。共鉴定出76种挥发性化合物（VOCs），包括10种醛类、6种酮类、9种醇类、20种酯类、10种碳氢化合物、10种酸类和11种其他类化合物。酵母发酵RB的气味强度增强，尤其是硫化物、碳氢化合物和芳香族化合物。发酵米糠（FRB）表现出更多样化的香气特征，具有葡萄酒味、果味和甜味，显著提高了RB的整体感官品质。本研究为大米加工提供了发酵方法，促进了副产品的深加工，获得了更多的食物资源。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.