Chemosensory and metabolite insights into roasted rice (Oryza sativa L.) bran oil: analyzing its flavor, bioactive potential, and sustainable utilization

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-07-29 DOI:10.1007/s10068-025-01942-8

Hyeonjin Park, Younglan Ban, Se Young Yu, Hee Sung Moon, Eui-Cheol Shin

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引用次数: 0

Abstract

This study analyzed the chemosensory and metabolite profiles of rice bran oil (RBO) using an E-tongue (electronic tongue), an E-nose (electronic nose), high-performance liquid chromatography (HPLC), and gas chromatography (GC). The results demonstrated that total phenolic content (TPC) and total flavonoid content (TFC) significantly increased with roasting, while γ-oryzanol showed a decreasing trend. The fatty acids identified in RBOs were palmitic acid (C16:0), oleic acid (C18:1), and linoleic acid (C18:2). Color analysis revealed a significant reduction in L*, a*, and b* values, with an increase in the browning index (BI) in roasted RBOs. E-tongue analysis indicated enhanced sourness, saltiness, sweetness, and bitterness in roasted RBOs. E-nose results showed increased ketones, pyrazines, alcohols, and furan derivatives upon roasting. Multivariate analysis confirmed a distinct separation between raw and roasted samples. This study contributes to reducing by-products and promoting sustainable agriculture, emphasizing the potential of RBO as a valuable resource.

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烤米（Oryza sativa L.）麸皮油的化学感官和代谢物研究：分析其风味、生物活性潜力和可持续利用

本研究采用电子舌、电子鼻、高效液相色谱和气相色谱分析了米糠油（RBO）的化学感觉和代谢谱。结果表明：随着焙烧的进行，总酚含量（TPC）和总黄酮含量（TFC）显著升高，γ-谷米醇含量呈下降趋势；rbo中鉴定的脂肪酸为棕榈酸（C16:0）、油酸（C18:1）和亚油酸（C18:2）。颜色分析显示，烤rbo的L*、a*和b*值显著降低，褐变指数（BI）增加。电子舌分析表明，烤rbo的酸味、咸味、甜味和苦味都有所增强。电子鼻结果显示，烘烤后酮类、吡嗪类、醇类和呋喃衍生物增加。多变量分析证实了原料和烘烤样品之间的明显区别。这项研究有助于减少副产品和促进可持续农业，强调了RBO作为一种宝贵资源的潜力。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.