Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose

전자코를 이용한 도정 및 저장에 따른 쌀의 휘발성분 패턴 판별

  • Han, Hyun Jung (Department of Food Science and Technology, Seoul Women's University) ;
  • Dong, Hyemin (Department of Food Science and Technology, Seoul Women's University) ;
  • Noh, Bong Soo (Department of Food Science and Technology, Seoul Women's University)
  • 한현정 (서울여자대학교 식품공학과) ;
  • 동혜민 (서울여자대학교 식품공학과) ;
  • 노봉수 (서울여자대학교 식품공학과)
  • Received : 2016.02.12
  • Accepted : 2016.03.29
  • Published : 2016.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

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.

쌀의 도정도에 따른 휘발성분의 변화를 알아보기 위하여 전자 코 분석을 시행하여 보았다. 그 결과 도정도가 증가할수록 대조구인 공기와 DF1의 거리가 가까워져 적은 휘발성분을 갖는 것으로 나타났다. 이는 도정도를 전자코로 판별할 수 있다고 보여진다. 또한 도정도에 따른 쌀의 저장기간이 늘어날수록 휘발 성분이 증가하는 것을 보여주었다. 이는 쌀을 저장 하였을 경우 지방의 산패가 일어나게 되고 이는 곧 이취로 이어지게 되기 때문에 저장기간이 길어질수록 휘발 성분이 많아지는 것으로 여겨진다.

Keywords

References

  1. 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) https://doi.org/10.1021/jf204296p
  2. 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) https://doi.org/10.7740/kjcs.2014.59.1.047
  3. Choe JS, Ahn HH, Nam HJ. Comparision of nutritional composition in korean rices. J. Korean Soc. Food Sci. Nutr. 31: 885-895 (2002) https://doi.org/10.3746/jkfn.2002.31.5.885
  4. 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)
  5. 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)
  6. Tananuwong K, Malila Y. Changes in physicochemical properties of organic hulled rice during storage under different conditions. Food Chem. 125: 179-185 (2011) https://doi.org/10.1016/j.foodchem.2010.08.057
  7. 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)
  8. 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) https://doi.org/10.1021/jf991095v
  9. Yasumatsu K, Moritaka S, Wada S. Studies on cereal-stale flavor of store rice. Agric. Biol. Chem. 30: 483-489 (1966) https://doi.org/10.1271/bbb1961.30.483
  10. Tanako K. Mechanism of lipid hydrolysis in rice bran. Cereal Food. World 38: 695-698 (1993)
  11. 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)
  12. Frankel EN, Neff WE, Selke E, Brooks DD. Thermal and metalcatalyzed decomposition of methyl linolenate hydroperoxides. Lipids 22: 322–327 (1987) https://doi.org/10.1007/BF02534000
  13. Han HM, Koh BK. Quality characteristics of long-term stored rice. J. Korean Soc. Food Sci. Nutr. 41: 1571-1576 (2012) https://doi.org/10.3746/jkfn.2012.41.11.1571
  14. 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)
  15. Zhou Z, Blanchard C, Helliwell S, Robards K. Fatty Acid Composition of Three Rice Varieties Following Storage. J. Cereal Sci. 37: 327-335 (2003) https://doi.org/10.1006/jcrs.2002.0502
  16. 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)
  17. 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)
  18. 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) https://doi.org/10.9721/KJFST.2013.45.5.652
  19. 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)
  20. Tsugita T, Kurata T, Kato H. Volatile components after cooking rice milled to different degrees. Agric. Biol. Chem. 44: 835-840 (1980)
  21. 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)
  22. Yasumatsu K, Moritaka S. Fatty acid compositions of rice lipid and their changes during storage. Agr. Biol. Chem. 28: 257-264 (1964) https://doi.org/10.1080/00021369.1964.10858241
  23. 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) https://doi.org/10.1094/CCHEM.2000.77.4.454
  24. 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)