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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #155036
Title: A COMPARISION OF THE VOLATILE COMPOUNDS OBSERVED IN THE HEADSPACE OF COOKED AND UNCOOKED RICE.

Author
item Grimm, Casey
item Champagne, Elaine
item Miller, James
item OHTSUBO, KEN'ICHI - NATL. FOOD RES. INSTITUTE

Submitted to: United States-Japan Cooperative Program in Natural Resources
Publication Type: Proceedings
Publication Acceptance Date: 11/9/2003
Publication Date: 11/23/2003
Citation: Grimm, C.C., Champagne, E.T., Miller, J.A., Ohtsubo, K. 2003. A comparision of the volatile compounds observed in the headspace of cooked and uncooked rice. United States-Japan Cooperative Program in Natural Resources. 185-187

Interpretive Summary: This work endeavors to gain an understanding of the differences between the volatile profiles of raw and cooked rice, with a view to ultimately use the information gained by examining a raw rice sample, to predict the sensory qualities of the cooked rice. Raw rice samples are simpler to analyze, but may not give the necessary information needed to make a proper assessment. Concentrations of some compounds increased while others decreased upon cooking, depending on the origin of the volatile compound. This work will aid food processors and researchers specializing in rice products in predicting sensory quality, and ultimately, consumer acceptability.

Technical Abstract: This research focuses on identifying the differences in the volatile profiles of raw and cooked rice in a long, medium, waxy, and a scented variety. Volatile profiles for four types of rice; a long, medium, short, and a scented rice were compared prior to cooking and after cooking. Low boiling compounds decrease upon cooking while lipid oxidation compounds and aromatic concentrations increase. Key odorant compounds such as 2-acetyl-1-pyrroline and indole are observed to increase. Although the magnitude and direction of the changes in the volatile compounds varied considerably between the volatile profiles of the raw and cooked rice, relationships were generally consistent for the four different rice varieties.