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By simulating the aroma changes during  in vitro  mastication, we can better understand the aroma changes during rice eating, which is helpful in studying people’s sensory preferences. To investigate the rice aroma released during the  in vitro  mastication, the present study analyzed rice bolus’s odor fingerprints  in vitro  mastication using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose analysis results showed significant differences in the flavor of japonica rice  in vitro  mastication. In addition, GC-IMS determined 30 volatile organic compounds (VOCs) during rice  in vitro  mastication. Among these compounds, the most important content was aldehydes, followed by ketones and alcohols. Although the concentration of various chemicals was relatively high in cooked rice, most compounds decreased after mastication. The concentration of propan-2-ol, ethanol, and methanol increased after mastication. Multivariate data analysis showed that isoamyl sovalerate, pentanal, hexanal, acetone, hexanal, and limonene were the main VOCs of japonica rice during  in vitro  mastication. GC-IMS and e-nose analyses are complementary and recommended for using the two techniques to achieve the VOCs’ rapid and comprehensive detection during  in vitro  mastication. Results from this study allowed us to understand rice flavor during oral processing.

international journal of food engineering

Characterization of japonica rice aroma profiles during  in vitro  mastication by gas chromatography-ion mobility spectrometry (GC-IMS) and electronic nose technology