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Volume 11
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10.3390/foods11223738
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Article

Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study

by
Zihan Wang
1,2,†,
Jun Wang
3,†,
Xu Chen
4,
Enpeng Li
1,5,
Songnan Li
1,5,6,* and
Cheng Li
2,6,*
1
Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
2
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
3
School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
4
Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
5
Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
6
Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2022, 11(22), 3738; https://doi.org/10.3390/foods11223738
Submission received: 24 August 2022 / Revised: 8 November 2022 / Accepted: 15 November 2022 / Published: 21 November 2022
(This article belongs to the Special Issue Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function, and Utilization of Rice)
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Abstract

Texture and aroma are two important attributes for the eating quality of cooked rice, but their mutual relations are not clear. Cooked rice with a desirable texture might suffer from a deteriorated aroma property. To better understand the relations between texture and aroma, six different rice varieties with desirable eating qualities have been selected, with their texture and aroma profile characterized by a texture analyzer and gas chromatography-ion mobility spectrometry, respectively. A large variance of textural attributes and a total number of 39 major volatile organic components were observed for these cooked rice varieties. Pearson correlation showed that the hardness of cooked rice was positively correlated with the content of E-2-hexenal, 2-hexanol-monomer, 1-propanol, and E-2-pentenal, while stickiness was positively correlated with 5-methyl-2-furanmethanol and dimethyl trisulfide. Possible underneath mechanisms were discussed for these relations. These results could help the rice industry to develop rice products with both desirable texture and aroma property.
Keywords: hardness; stickiness; GC-IMS; rice volatiles; Pearson correlation hardness; stickiness; GC-IMS; rice volatiles; Pearson correlation

Share and Cite

MDPI and ACS Style

Wang, Z.; Wang, J.; Chen, X.; Li, E.; Li, S.; Li, C. Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study. Foods 2022, 11, 3738. https://doi.org/10.3390/foods11223738

AMA Style

Wang Z, Wang J, Chen X, Li E, Li S, Li C. Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study. Foods. 2022; 11(22):3738. https://doi.org/10.3390/foods11223738

Chicago/Turabian Style

Wang, Zihan, Jun Wang, Xu Chen, Enpeng Li, Songnan Li, and Cheng Li. 2022. "Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study" Foods 11, no. 22: 3738. https://doi.org/10.3390/foods11223738

APA Style

Wang, Z., Wang, J., Chen, X., Li, E., Li, S., & Li, C. (2022). Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study. Foods, 11(22), 3738. https://doi.org/10.3390/foods11223738

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