Premium
Analysis of volatiles in brown rice, germinated brown rice, and selenised germinated brown rice during storage at different vacuum levels
Author(s) -
Liu Kunlun,
Zhao Shuang,
Li Yang,
Chen Fusheng
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8718
Subject(s) - brown rice , germination , chemistry , food science , relative humidity , horticulture , botany , biology , thermodynamics , physics
Abstract BACKGROUND The quality of nutritionally enhanced foods can be determined by evaluating changes in the volatile compounds produced in these foods over time. In this work, selenium‐enriched germinated brown rice (Se‐GBR), germinated brown rice (GBR), and brown rice (BR) stored under 90% relative humidity, 38 °C, and various vacuum levels were investigated. The relative abundance and differences of volatile compounds in Se‐GBR, GBR, and BR over various storage periods were detected. The correlation of volatile compound abundance with vacuum level and storage time was analysed using principal component analysis (PCA). RESULTS Volatile compounds in the three samples were quantified at various storage periods (0, 90 and 150 days). Approximately 100 volatile compounds and eight species were identified and classified. Various proportions or types of volatile compounds were found in each sample at different sampling times. PCA results showed an isolation of volatile compounds in terms of sampling day and vacuum level at each storage period. CONCLUSION Changes in volatile compounds over time and vacuum levels can provide bases for assessing of the nutritional quality of Se‐GBR, GBR, and BR. © 2017 Society of Chemical Industry