非连续米水接触制备方式对米饭挥发性风味物质的影响OA

Rice,a staple food in the Asia-Pacific region,derives its flavor quality primarily from volatile compounds that determine aroma characteristics.This study investigated the effects of noncontinuous rice-water contact(NRWC)processing on volatile flavor com-pounds and nutritional quality of cooked rice,comparing NRWC with traditional continuous rice-water contact(CRWC)preparation.Vola-tile profiles were systematically analyzed using gas chromatography-mass spectrometry(GC-MS)and electronic nose technology.The re-sults indicated that NRWC processing,through staged regulation of rice-water contact time(10 s to 230 s),significantly altered volatile compound distribution.Aldehydes constituted the predominant group(43.31%-54.00%),with nonanal content in NRWC4 cooked rice showing an85.54%increase compared to CRWC cooked rice.Heterocyclic compounds such as 2-pentylfuran accumulated with extended cooking duration.NRWC-processed rice exhibited both significantly lower moisture content(45.06%-59.30%)versus CRWC(60.29%)and higher protein retention,although total free amino acids(65.35-68.70 mg/100 g)were lower than those in CRWC cooked rice(84.93 mg/100 g).This study reveals the potential of NRWC processing in optimizing rice aroma profiles through precise temporal control of rice-water interactions that enhances aldehyde and heterocyclic compound formation.These findings provide theoretical support for developing novel rice processing equipment and flavor regulation strategies.