Fat Acidity and Flavor Pattern Analysis of Brown Rice and Milled Rice according to Storage Period
2011
Sung, J.H., Korea Food Research Institute, Sungnam, Republic of Korea | Kim, H., Korea Food Research Institute, Sungnam, Republic of Korea | Choi, H.D., Korea Food Research Institute, Sungnam, Republic of Korea | Kim, Y.S., Korea Food Research Institute, Sungnam, Republic of Korea
This study was conducted to compare the quality of the brown rice (BR) and milled rice (MR) during storage. To assess quality, BR and MR were analysed by their fat acidity and flavor pattern using a SMart Nose∨_. BR was stored for 30 days at 30℃, and analysed after 5, 15, 20, and 30 days of storage. MR produced in 2005, 2009, and 2010 were also tested. The fat acidity of both rice groups was increased with extended storage and the fat acidity of BR was more rapidly increased than that of MR in general. The flavor patterns from the SMart Nose∨_ results were analyzed by the principal component analysis (PCA). The major groups of atomic mass unit (amu) for good discrimination contribution were from 41 to 85 amus. The PCA1 and PCA2 of BR were 95.64% and 2.78%, respectively when the samples were categorized by storage period. The PCA1 and PCA2 of MR were 81.18% and 13.85%, respectively when the samples were compared by production year. Both rice groups could be practically differentiated into flavor patterns by volatile properties for storage period. With regard to the correlation between fat acidity and flavor pattern, we could find that increasing storage period increased fat acidity value and changed flavor pattern from SMart Nose∨_. Accordingly, SMart Nose∨_ could be successfully used for easy screening and quality evaluation of stored rice.
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