Changes in flavor of fragrant rice during storage under different conditions.

Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste substance of fragrant rice plays an essential role in sensory properties. However, studies on flavor changes of fragrant rice during storage are clearly insufficient.Hexanal, nonanal, benzaldehyde, and hexadecanoic acid, methyl ester, were identified as aroma-active compounds in fresh fragrant rice. After storage, more than 100 volatile compounds can be identified. The results indicated that at high-temperature storage, the volatile compounds such as aldehydes, ketones, and furans increased, which led to a deterioration of rice quality. Marker compounds of flavor deterioration, Methyl palmitate and 2-methyl-propanoic acid, 3-hydroxy-2,2,4-trimethylpentyl ester, were determined by principal component analysis (PCA). In addition to threonine and proline, the other 14 amino acids had a taste contribution to fragrant rice during storage. Sucrose is the only main contributor to the sweetness of Daohuaxiang 2, while glucose and fructose had a little sweet taste contribution during storage. Besides this, electronic nose (E-nose) and electronic tongue (E-tongue) could distinguish samples with different storage conditions.Different storage conditions can cause flavor differences in fragrant rice. Especially under high-temperature storage, volatile compounds such as aldehydes, ketones, and furans increase, which is an important reason for the quality deterioration of fragrant rice during storage. This article is protected by copyright. All rights reserved.