Table 1 The flavors produced by main cooked rice components
From: Volatile Organic Compounds, Evaluation Methods and Processing Properties for Cooked Rice Flavor
Rice components | Mainly produced substances | Common compounds | Literature |
|---|---|---|---|
Protein | Aldehydes and ketones, furans, pyrrole and sulfurous compound | 2-phenyl ethanol, phenylacetic acid, 6-methyl-5-heptene-2-ketone, 1-pyrroline, 2-methyl-3-furanthiol and dimethyl sulfide | Yoon et al. (2012), Amagliani et al. (2017), Oliveira et al. (2022), Zhang et al. (2021), Monsoor and Proctor (2004), Bryant and McClung (2011), Yang et al. (2008), Grimm et al. (2011) and Jezussek et al. (2002) |
Lipids | Aldehydes, ketones, furans, alcohols, acids and hydrocarbons | Hexanal, valeraldehyde, (E)-2-octenal, (E, E)-2, 4-decdienal, 3-pentene-2-ketone, 2-pentylfuran, amyl alcohol, oleic acid, linoleic acid and heptadecane | |
Starch | Aldehydes and ketones, furans and pyrrole | Nonanal, butanedione, furfural, 2-acetyl-1-pyrroline | |
Maillard-derived volatiles | Pyrazines, Strecker aldehydes, etc | 2-methoxy-3,5-dimethylpyrazine, 2-isobutyl-3-methoxypyrazine, benzeneacetaldehyde, 3-methylbutanal, 2-methylbutanal, etc |