Effects of storage on volatile organic components and physiological properties of different storage-tolerant rice varieties
文献类型： 外文期刊
作者： Zhu, Dawei 1 ; Zheng, Xin 1 ; Dong, Huiyin 3 ; Liu, Xingquan 3 ; Hu, Xianqiao 1 ; Chen, Mingxue 1 ; Liu, Xin 2 ; Shao, Yafang 1 ;
作者机构： 1.China Natl Rice Res Inst, Minist Agr & Rural Affairs, Rice Prod Qual Supervis & Inspect Ctr, Hangzhou 310006, Peoples R China
2.Seed Management Stn Zhejiang Prov, Hangzhou 310006, Peoples R China
3.Zhejiang A&F Univ, Dept Food Sci, Hangzhou 311300, Zhejiang, Peoples R China
关键词： Rice; Storage; Volatile organic components; GC-IMS; Physiological properties
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 25 卷
页码：
收录情况： SCI
摘要： The effects of storage on rice flavor among different rice varieties have not been well studied. To address this gap, we analyzed volatile organic components (VOCs) identified by gas chromatography-ion mobility spectrometry (GC-IMS) and related physicochemical properties of different storage-tolerant rice varieties during storage. The results showed that VOCs of four rice varieties significantly changed after 6 months of storage; OPLS-DA analysis classified the four rice varieties into two groups. There were fewer (N81 and JH1) and more significant changes (N84 and ZJ96) after storage, and the hexanal and 2-pentylfuran were considered the key VOCs for flavor changes during storage. Lipoxygenase (LOX) activity first increased and then decreased, while antioxidant activities decreased during storage. Under these conditions, oleic and linoleic acids were hydrolyzed. These results provide a better understanding of rice flavor changes after storage between different storable rice varieties.
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