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Influence of temperature on storage characteristics of different rice varieties
Author(s) -
Zhao Qingyu,
Guo Hui,
Hou Dianzhi,
Laraib Yousaf,
Xue Yong,
Shen Qun
Publication year - 2021
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1002/cche.10435
Subject(s) - chemistry , octanal , aroma , food science , lipid oxidation , flavor , butyl acetate , hydrolysis , nonanal , hexanol , chromatography , organic chemistry , hexanal , alcohol , solvent , antioxidant
Background and objectives In order to study the influence of temperature on storage characteristics of different rice varieties, the physicochemical properties, microstructure morphology, and aroma were investigated at 300d of storage at 15℃, room temperature (20–25 ℃), and 37℃. Findings High temperature can promote the hydrolysis of fat, inhibit the catalase activity, and cause rough surface of rice endosperm during storage, resulting in increased fatty acids and lipid oxidation. The safe storage days of rice may be 300d, 180d, and 120d at 15℃, room temperature (20–25℃), and 37℃, respectively. It was found that the content of lipid oxidation products, especially octanal, 1‐octanol, cyclohexanone monomer, and cyclohexanone dimer, increased using headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS). In addition, the increase of sulfide, and the decrease of ethyl acetate and 1‐hexanol also promoted the deterioration of rice quality. Conclusions Different storage conditions, especially under high‐temperature storage, can accelerate the deterioration of rice quality. Significance and novelty High temperature can accelerate the rancidity of lipids of stored rice, and HS‐GC‐IMS is a useful tool to identify flavor changes in rice samples under different storage conditions.