Research Progress in Analysis Technology of Volatile Flavor Compounds in Brown Rice and Its Changes During Processing [糙米挥发性风味物质分析技术及其在加工中变化研究进展]

作者：Chen Y.; Zhang Y.; Deng Y.; Wei Z.; Tang X.; Liu G.

来源：中国粮油学报, 2020, 35(8): 160-169.

• Analytical techniques
• Brown rice
• Volatile flavor compounds

Brown rice is rich in nutrients and dietary fiber. It also has the health care effects of preventing cardiovascular and cerebrovascular diseases, reducing blood sugar and blood fat. As a whole grain food with broad development prospects, the edible quality and market acceptance of brown rice are closely related to its special volatile flavor. Brown rice has only light aroma, so at present, it is mainly processed to enhance the flavor. This paper reviewed the research progress of extraction, separation, identification and flavor evaluation of brown rice volatile flavor compounds, and introduced the influence of germination, high pressure, extrusion expansion and roast on the changes of volatile flavor compounds in brown rice, in order to provide reference for the accurate analysis and evaluation of volatile flavor compounds in brown rice, and for the research of brown rice whole grain foods in flavor regulation.

• 单位
  华中农业大学