Advanced SearchSearch Tips
Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose
Han, Hyun Jung; Dong, Hyemin; Noh, Bong Soo;
  PDF(new window)
The objective of this study was to analyze the volatile compounds in rice under various milling degrees using a mass spectrometry-based electronic nose and discriminant function analysis (DFA). Less volatile components were more frequently found in rice with a lower milling degree. Milling degree resulted in a shift of DF1 to the left side of the DFA plot. This indicated that the DF1 scores were correlated with the milling degree of rice. Brown rice was found to have more volatile components regardless of the milling degree. Thus, rice prepared at different milling degrees could be effectively discriminated with electronic nose analysis. Moreover, more volatile components were detected with an increase in storage time. A slight change in volatile components was found with an increase in the milling degree. The electronic nose could predict the milling degree and storage time of rice.
rice;milling degree;storage;electronic nose;
 Cited by
Ariyama K, Shinozaki M, Kawasaki A. Determination of the geographic origin of rice by chemometrics with strontium and lead isotope ratios and multielement concentrations. J. Agr. Food Chem. 60: 1628-1634 (2012) crossref(new window)

Lee JS, Won YJ, Cho JH, Lee JH, Park HM, Lee JH, Yoon MR, Kwak JE, Chun AR. Varietal difference of eating quality on different milling degree in japonica rice. Korean J. Crop Sci. 59: 47-53 (2014) crossref(new window)

Choe JS, Ahn HH, Nam HJ. Comparision of nutritional composition in korean rices. J. Korean Soc. Food Sci. Nutr. 31: 885-895 (2002) crossref(new window)

Choi YH. Kim SL, Jeong EG, Song J, Kim JT, Kim JH, Lee CG. Effects of low-temperature storage of brown rice on rice and cooked rice quality. Korean J. Crop Sci. 53: 179-186 (2008)

Choi YH, Choung JI, Cheong YK, Kim YD, Ha KY, Ko JK, Kim CK. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12: 310-316 (2005)

Tananuwong K, Malila Y. Changes in physicochemical properties of organic hulled rice during storage under different conditions. Food Chem. 125: 179-185 (2011) crossref(new window)

Lee HJ, Lee HJ, Byun SM, Kim HS. Studies on the lipid content and neutral lipid composition of brown rice and milled rice. Korean J. Food Sci. Technol. 20: 585-593 (1988)

Jelen HH, Obuchowska M, Zawirska-Wojtasiak R, Wasowicz E. Headspace solid-phase microextraction use for the characterization of volatile compounds in vegetable oils of different sensory quality. J. Agr. Food Chem. 48: 2360-2367 (2000) crossref(new window)

Yasumatsu K, Moritaka S, Wada S. Studies on cereal-stale flavor of store rice. Agric. Biol. Chem. 30: 483-489 (1966) crossref(new window)

Tanako K. Mechanism of lipid hydrolysis in rice bran. Cereal Food. World 38: 695-698 (1993)

Ohta H, Aibra S, Yamashita H, Sekiyama F, Morita Y. Post-harvest drying of fresh rice grain and its effects on deterioration of lipids during storage. Agric. Biol. Chem. 54: 1157-1164 (1990)

Frankel EN, Neff WE, Selke E, Brooks DD. Thermal and metalcatalyzed decomposition of methyl linolenate hydroperoxides. Lipids 22: 322–327 (1987) crossref(new window)

Han HM, Koh BK. Quality characteristics of long-term stored rice. J. Korean Soc. Food Sci. Nutr. 41: 1571-1576 (2012) crossref(new window)

So KH, Kim YS, Hong JS, Jeong JY, Cho JM. Studies on the change of components with long-term storage of paddy. Korean J. Food Nutr. 12: 409-414 (1999)

Zhou Z, Blanchard C, Helliwell S, Robards K. Fatty Acid Composition of Three Rice Varieties Following Storage. J. Cereal Sci. 37: 327-335 (2003) crossref(new window)

Lee JC, Kim YH. Comparison of volatile flavor components of korean aromatic rice and nonaromatic rice. J. Korean Soc. Food Sci. Nutr. 28: 299-304 (1999)

Song J, Son JR, Park NK, Cho HY, Chang KS. Classification of japonica varieties by volatile component patterns of milled and cooked rice using electronic nose. Korean J. Crop Sci. 50: 447-452 (2005)

Kim KH, Dong HM, Han HJ, Lee YH, Moon JY, Bang KH, Noh BS. Analysis of geographical origin of red ginseng extract using mass spectrometer-based electronic nose. Korean J. Food Sci. Technol. 45: 652-656 (2013) crossref(new window)

Han HJ. Discrimination of geographical origins of rice and analysis of volatile compounds from degree of milling of rice using the electronic nose. MS thesis, Seoul Women's University, Seoul, Korea (2016)

Tsugita T, Kurata T, Kato H. Volatile components after cooking rice milled to different degrees. Agric. Biol. Chem. 44: 835-840 (1980)

Yoon DH, Kim OW, Kim H. The quality of milled rice with reference to whiteness and packing conditions during storage. Korean J. Food Preserv. 14: 18-23 (2007)

Yasumatsu K, Moritaka S. Fatty acid compositions of rice lipid and their changes during storage. Agr. Biol. Chem. 28: 257-264 (1964) crossref(new window)

Bergman CJ, Delgado JT, Bryant R, Grimm C, Cadwallader KR, Webb BD. Rapid gas chromatographic technique for quantifying 2-acetyl-1-pyrroline and hexanal in rice (Oryza sativa, L.). Cereal Chem. 77: 454-458 (2000) crossref(new window)

Kim IH, Chun HS. Composition of fatty acid and phenolic acid in rice with the different milling fractions. J. Korean Soc. Sci. Nutr. 25: 721-726 (1996)