Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties
The effects of storage on rice flavor among different rice varieties have not been well studied. To address this gap, we analyzed volatile organic components (VOCs) identified by gas chromatography-ion mobility spectrometry (GC-IMS) and related physicochemical properties of different storage-toleran...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010228 |
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| author | Dawei Zhu Xin Zheng Huiyin Dong Xingquan Liu Xianqiao Hu Mingxue Chen Xin Liu Yafang Shao |
| author_facet | Dawei Zhu Xin Zheng Huiyin Dong Xingquan Liu Xianqiao Hu Mingxue Chen Xin Liu Yafang Shao |
| author_sort | Dawei Zhu |
| collection | DOAJ |
| description | The effects of storage on rice flavor among different rice varieties have not been well studied. To address this gap, we analyzed volatile organic components (VOCs) identified by gas chromatography-ion mobility spectrometry (GC-IMS) and related physicochemical properties of different storage-tolerant rice varieties during storage. The results showed that VOCs of four rice varieties significantly changed after 6 months of storage; OPLS-DA analysis classified the four rice varieties into two groups. There were fewer (N81 and JH1) and more significant changes (N84 and ZJ96) after storage, and the hexanal and 2-pentylfuran were considered the key VOCs for flavor changes during storage. Lipoxygenase (LOX) activity first increased and then decreased, while antioxidant activities decreased during storage. Under these conditions, oleic and linoleic acids were hydrolyzed. These results provide a better understanding of rice flavor changes after storage between different storable rice varieties. |
| format | Article |
| id | doaj-art-f21784996f6e492083a6d26a226d97ff |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-f21784996f6e492083a6d26a226d97ff2025-02-12T05:32:09ZengElsevierFood Chemistry: X2590-15752025-01-0125102134Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varietiesDawei Zhu0Xin Zheng1Huiyin Dong2Xingquan Liu3Xianqiao Hu4Mingxue Chen5Xin Liu6Yafang Shao7Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, ChinaDepartment of Food Science, Zhejiang A & F University, Hangzhou, Zhejiang 311300, ChinaDepartment of Food Science, Zhejiang A & F University, Hangzhou, Zhejiang 311300, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, ChinaRice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, ChinaSeed Management Station of Zhejiang Province, Hangzhou 310006, China; Corresponding authors.Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, China; Corresponding authors.The effects of storage on rice flavor among different rice varieties have not been well studied. To address this gap, we analyzed volatile organic components (VOCs) identified by gas chromatography-ion mobility spectrometry (GC-IMS) and related physicochemical properties of different storage-tolerant rice varieties during storage. The results showed that VOCs of four rice varieties significantly changed after 6 months of storage; OPLS-DA analysis classified the four rice varieties into two groups. There were fewer (N81 and JH1) and more significant changes (N84 and ZJ96) after storage, and the hexanal and 2-pentylfuran were considered the key VOCs for flavor changes during storage. Lipoxygenase (LOX) activity first increased and then decreased, while antioxidant activities decreased during storage. Under these conditions, oleic and linoleic acids were hydrolyzed. These results provide a better understanding of rice flavor changes after storage between different storable rice varieties.http://www.sciencedirect.com/science/article/pii/S2590157524010228RiceStorageVolatile organic componentsGC-IMSPhysiological properties |
| spellingShingle | Dawei Zhu Xin Zheng Huiyin Dong Xingquan Liu Xianqiao Hu Mingxue Chen Xin Liu Yafang Shao Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties Food Chemistry: X Rice Storage Volatile organic components GC-IMS Physiological properties |
| title | Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties |
| title_full | Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties |
| title_fullStr | Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties |
| title_full_unstemmed | Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties |
| title_short | Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties |
| title_sort | effects of storage on volatile organic components and physiological properties of different storage tolerant rice varieties |
| topic | Rice Storage Volatile organic components GC-IMS Physiological properties |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010228 |
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