Mizhen nutritional rice taste quality , flavor substances , and main active ingredients

Authors

DENG Zhongli, School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410000 , China ;National Engineering Research Center of Rice and Byproduct Deep Processing , Changsha , Hunan 410000 , China
FAN Guangjun, School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410000 , China ;National Engineering Research Center of Rice and Byproduct Deep Processing , Changsha , Hunan 410000 , China
YUAN Ruibo, School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410000 , China ;National Engineering Research Center of Rice and Byproduct Deep Processing , Changsha , Hunan 410000 , China
ZENG Guangsheng, School of Materials Science and Engineering , Hunan Institute of Technology , Hengyang , Hunan 421002 , China
XU Youzhi, School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410000 , China ;National Engineering Research Center of Rice and Byproduct Deep Processing , Changsha , Hunan 410000 , ChinaFollow
LIN Qinlu, School of Food Science and Engineering , Central South University of Forestry and Technology , Changsha , Hunan 410000 , China ;National Engineering Research Center of Rice and Byproduct Deep Processing , Changsha , Hunan 410000 , China

Corresponding Author(s)

徐友志（1972—），男，中南林业科技大学副教授，博士。E-mail：t20121499@csuft.edu.cn

Abstract

［Objective］ To comprehensively evaluate the taste quality and nutritional value of Mizhen nutritional rice by comparing its basic nutritional components,flavor compounds,and key active ingredients with those of brown rice and refined white rice.［Methods］ A series of instruments,including taste meters and texture analyzers,were utilized to evaluate the taste quality of the three types of rice.The HS -SPME -GC-MS method was employed to analyze volatile flavor compounds,and principal component analysis (PCA ) was utilized to identify key volatile components.The content of the main active ingredients was determined using high -performance liquid chromatography and ultraviolet spectrophotometry.［Results］ Mizhen nutritional rice retains the aleurone layer,with significantly higher protein,fat,dietary fiber,and ash content compared to refined white rice (P<0.05).Its yellow rice content is significantly lower than that of brown rice (P<0.05).The taste quality of Mizhen nutritional rice is similar to that of refined white rice,superior to brown rice,and exhibits moderate hardness and elasticity,along with higher viscosity,stickiness,and chewiness.A total of 57 volatile flavor compounds were detected in Mizhen nutritional rice,significantly more than those found in refined white rice,with key flavor substances such as hexanal,octanal,and trans -2-octenal being prominent.The main active components in Mizhen nutritional rice,including γ-oryzanol,tocopherol,polyphenols,and γ-aminobutyric acid,were significantly higher than those in refined white rice (P<0.05).［Conclusion］ Mizhen nutritional rice demonstrates higher overall quality and nutritional value.

Publication Date

4-3-2025

First Page

145

Last Page

151

DOI

10.13652/j.spjx.1003.5788.2024.80689

Recommended Citation

Zhongli, DENG; Guangjun, FAN; Ruibo, YUAN; Guangsheng, ZENG; Youzhi, XU; and Qinlu, LIN (2025) "Mizhen nutritional rice taste quality , flavor substances , and main active ingredients," Food and Machinery: Vol. 41: Iss. 2, Article 18.
DOI: 10.13652/j.spjx.1003.5788.2024.80689
Available at: https://www.ifoodmm.cn/journal/vol41/iss2/18

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