食品与发酵工业2026，Vol.52Issue(9)：266-272,7.DOI:10.13995/j.cnki.11-1802/ts.043297
非连续米水接触制备方式对米饭挥发性风味物质的影响
Effect of noncontinuous rice-water contact preparation methods on volatile flavor compounds in cooked rice
摘要
Abstract
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.关键词
非连续米水接触制备方式/米饭/挥发性风味物质/气相色谱-质谱联用/电子鼻Key words
noncontinuous rice-water contact processing/cooked rice/volatile flavor compounds/gas chromatography-mass spectrometry/electronic nose引用本文复制引用
王明月,田忠良,任传英,黄金荣,李永富..非连续米水接触制备方式对米饭挥发性风味物质的影响[J].食品与发酵工业,2026,52(9):266-272,7.基金项目
"十四五"国家重点研发子课题(2023YFD2100803) （2023YFD2100803）
电饭甑做饭新技术的淀粉糊化与消化调控作用效果研究项目(221207) （221207）
