Changes in the major aroma-active compounds and taste components of Jasmine rice during storage

Abstract

Despite the popularity of Jasmine rice, changes in the flavor of Jasmine rice in storage remain unclear. Herein, the major aroma-active compounds in Jasmine rice combined with odor activity values and detection frequencies analysis were discriminated. Furthermore, the major aroma-active compounds and taste components of rice stored were investigated. Results showed that seven components, namely, hexanal, octanal, nonanal, (E)-2-octenal, decanal, 1-heptanol, and 1-octanol were identified as major aroma-active compounds. Various volatiles in rice samples under different storage conditions increased at different rates, and high temperature promoted these changes. The main taste components of rice, such as soluble sugars and free amino acids, changed during storage. These changes may influence the sweet and umami tastes of stored rice. Electronic tongue was suited to classify Jasmine rice during storage and predict the values of umami and sweet amino acid, but was unsuited to predict the values of sucrose, glucose, fructose, and bitter amino acids.

Keywords: Aroma-active compound; Electronic tongue; Free amino acids; Jasmine rice; Partial least-squares regression; Soluble sugar.