Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice
2015
Xu, Enbo | Long, Jie | Wu, Zhengzong | Li, Hongyan | Wang, Fang | Xu, Xueming | Jin, Zhengyu | Jiao, Aiquan
Enzymatic extrusion, instead of traditional steam cooking, to treat rice is an efficient and alternative pretreatment for Chinese rice wine fermentation. In order to determine the formation of volatiles in enzymatic extrusion‐processed rice wine (EE), and to confirm its characteristic flavor compounds, headspace solid‐phase micro‐extraction followed by GC–MS was used. A total of 66 volatile compounds were identified in EE. During fermentation, most volatiles generated from enzymatic extruded rice had the similar trends with those from steam‐cooked rice, but the differences in the concentration of volatiles indicated a changed balance of flavors release caused by enzymatic extrusion. Besides, the concentrations and sorts of volatiles in EEs fermented from different rice particle sizes, were not dramatically different. By principal component analysis, EE could be distinctly separated from other traditional Chinese rice wines according to its characteristic volatiles, namely, 2‐heptanol, 1‐octen‐3‐ol, ethyl 4‐hydroxybenzoate, methylpentyl 2‐propenoate, γ‐hexalactone, and 4‐vinylguaiacol.
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