Flavor Substances in Rice: Formation and Change

doi:10.11924/j.issn.1000-6850.casb2022-0166

Abstract

Abstract:

In order to study the formation and changes of flavor substances in rice, this study summarized the composition of the main flavor substances in rice, analyzed the effects of growth factors and genetic factors on the formation of flavor substances and changes of volatile matter content during storage, and discussed the way about rice releasing aroma. The whole process from source, accumulation and release of flavor substances in rice was expounded. In the process of flavor formation, the conditions under which some volatile compounds produced were unclear, and the research on the genetic factors of rice was not comprehensive. At present, the research on the aroma substance 2-acetyl-1-pyrroline (2-AP) is extensive, but the study on genetic factors of other substances is incomprehensive.

Key words: rice, flavor substances, aroma, storage changes, genetic factors, 2-acetyl-1-pyrroline

CLC Number:

TS213.3

HAN Lixin, REN Hongbo, MENG Li. Flavor Substances in Rice: Formation and Change[J]. Chinese Agricultural Science Bulletin, 2022, 38(30): 126-134.

Figures/Tables 3

References 56

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样品	方法	化合物种类	特殊化合物	主要化合物	文献
泰国大米	固相微萃取(SPME)-GC-MS	91种	正己醇、1-辛烯-3-醇、苯酚和1-辛烯-3-醇	烷烃、酮类和醛类	[2]
五常大米	SPME-GC-MS	68种	2-氨基-3,5-二氮-4H-咪唑-4-酮、香草醛和3-甲基苯酚	烷烃、酮类和醛类	[2]
粳稻	SPME-GC-MS	94种	2-环己酮和2-癸酮	醛类、酮类和醇类	[4]
籼稻	SPME-GC-MS	149种	壬醇、癸醇和2-乙基-1-己醇	醛类、酮类和醇类	[4]
大米	SPME-GC-MS	93种	2-乙酰基-1-吡咯啉	烷烃、醇类和醛类	[9]
大米	顶空固相微萃取 (HS-SPME)-GC-MS	159种	2-乙酰基-1-吡咯啉	烷烃、萜烯和酯类	[16]
印度大米	HS-SPME-GC-MS	172种	2-乙酰基-1-吡咯啉、2-戊基呋喃	烷烃、酯类	[16]
越南大米	HS-SPME-GC-MS	146种	吲哚	烷烃、酯类	[16]
大粒溪香	SPME-GC-MS	52种		烷烃、醛类和酯类	[22]
大粒香	SPME-GC-MS	39种		烷烃、醛类和酯类	[22]
帅优63	SPME-GC-MS	37种		烷烃、醛类和酯类	[22]
金麻粘	SPME-GC-MS	28种		烷烃、醛类和酯类	[22]
米饭	GC-MS	40种	2-乙酰基-1-吡咯啉(2-AP)	醛类物质	[31]
圣稻米饭	SPME-GC-MS	29种		酮类和醛类	[51]
籼粳杂交稻米	气相离子迁移谱(GC-IMS)	49种	苯甲醛和乙酸丁酯	醛及酯类物质	[52]
香稻	SPME-GC-MS	80种	2-乙酰基-1-吡咯啉	醛类、烷烃和羧酸	[53]
五常香米	HS-SPME-GC-MS	83种	3,5-二甲基己醇、十一醛、丙烯酸-2-乙基己酯、和正壬醇	烷烃、酯类和醛类	[54]
五常非香米	HS-SPME-GC-MS	73种		烷烃、醛类	[54]

样品	方法	化合物种类	特殊化合物	主要化合物	文献
泰国大米	固相微萃取(SPME)-GC-MS	91种	正己醇、1-辛烯-3-醇、苯酚和1-辛烯-3-醇	烷烃、酮类和醛类	[2]
五常大米	SPME-GC-MS	68种	2-氨基-3,5-二氮-4H-咪唑-4-酮、香草醛和3-甲基苯酚	烷烃、酮类和醛类	[2]
粳稻	SPME-GC-MS	94种	2-环己酮和2-癸酮	醛类、酮类和醇类	[4]
籼稻	SPME-GC-MS	149种	壬醇、癸醇和2-乙基-1-己醇	醛类、酮类和醇类	[4]
大米	SPME-GC-MS	93种	2-乙酰基-1-吡咯啉	烷烃、醇类和醛类	[9]
大米	顶空固相微萃取 (HS-SPME)-GC-MS	159种	2-乙酰基-1-吡咯啉	烷烃、萜烯和酯类	[16]
印度大米	HS-SPME-GC-MS	172种	2-乙酰基-1-吡咯啉、2-戊基呋喃	烷烃、酯类	[16]
越南大米	HS-SPME-GC-MS	146种	吲哚	烷烃、酯类	[16]
大粒溪香	SPME-GC-MS	52种		烷烃、醛类和酯类	[22]
大粒香	SPME-GC-MS	39种		烷烃、醛类和酯类	[22]
帅优63	SPME-GC-MS	37种		烷烃、醛类和酯类	[22]
金麻粘	SPME-GC-MS	28种		烷烃、醛类和酯类	[22]
米饭	GC-MS	40种	2-乙酰基-1-吡咯啉(2-AP)	醛类物质	[31]
圣稻米饭	SPME-GC-MS	29种		酮类和醛类	[51]
籼粳杂交稻米	气相离子迁移谱(GC-IMS)	49种	苯甲醛和乙酸丁酯	醛及酯类物质	[52]
香稻	SPME-GC-MS	80种	2-乙酰基-1-吡咯啉	醛类、烷烃和羧酸	[53]
五常香米	HS-SPME-GC-MS	83种	3,5-二甲基己醇、十一醛、丙烯酸-2-乙基己酯、和正壬醇	烷烃、酯类和醛类	[54]
五常非香米	HS-SPME-GC-MS	73种		烷烃、醛类	[54]

种类	挥发性化合物	化学式	气味描述	文献
烷烃	3-甲基十一烷	C₁₂H₂₆	熟蔬菜味、花香	[53]
	5-甲基十三烷	C₁₄H₃₀	熟蔬菜味、花香、爆米花味	[53]
	十四烷	C₁₄H₃₀	花香	[53]
	十五烷	C₁₅H₃₂	青草味	[53]
醇类	醇类		原生、浓郁香味	[56]
	1-辛烯-3-醇	C₈H₁₆O	蘑菇香	[13]
	1-戊醇	C₅H₁₂O	水果味	[31],[56]
	1-己醇	C₆H₁₄O	苹果香	[53],[56]
	1-庚醇	C₇H₁₆O	甜香、坚果味	[31]
	1-壬醇	C₉H₂₀O	玫瑰花蜡和果香	[4],[20]
	1-癸醇	C₁₀H₂₂O	甜香、花香和果香	[4],[20]
	2-甲基-1-丁醇	C₅H₁₂O	花香味	[31]
	2-乙基-1-己醇	C₈H₁₈O	嫩叶清香	[4],[20]
	苯甲醇	C₇H₈O	甜味	[16]
醛类	3-甲基丁醛	C₅H₁₀O	麦芽味	[31]
	己醛	C₆H₁₂O	清香果香	[21]
	戊醛	C₅H₁₀O	木香,水果香	[31]
	辛醛	C₈H₁₆O	柑橘香	[56]
	庚醛	C₇H₁₄O	水果香	[31]
	壬醛	C₉H₁₈O	玫瑰、柑橘香	[20]
	癸醛	C₁₀H₂₀O	甜香、柑橘香花香	[56]
	苯甲醛	C₇H₆O	苦杏仁、樱桃香	[56]
	苯乙醛	C₈H₈O	熟蔬菜	[53]
	糠醛	C₅H₄O₂	苦杏仁味	[31]
	反-2-辛烯醛	C₈H₁₄O	坚果香	[20]
	反-2-壬烯醛	C₉H₁₆O	脂肪、牛油、豆类、黄瓜和木质类香	[9]
	顺-2-庚烯醛	C₇H₁₂O	奶香	[20]
	(反,反)-2,4-癸二烯醛	C₁₀H₁₆O	脂肪和蜡状气味	[9]
	香草醛	C₈H₈O₃	香草味	[31]
	异香草醛	C₈H₈O₃	爆米花味	[53]
酮类	酮类		花香和果香	[55]
	6-甲基-5-庚烯-2-酮	C₈H₁₄O	柠檬香	[56]
	香叶基丙酮	C₁₃H₂₂O	花香	[20]
	3-辛烯-2-酮	C₈H₁₄O	橘味,草药香	[20]
	3-壬烯-2-酮	C₉H₁₆O	草药和花香	[17]
	2-丁酮	C₄H₈O	辛辣气味	[9]
	2-庚酮	C₇H₁₄O	梨香	[4],[52]
	2-癸酮	C₁₀H₂₀O	桃子香	[4],[52]
	2-辛酮	C₈H₁₆O	牛奶、乳酪、蘑菇香	[4],[20]
	3-辛酮	C₈H₁₆O	草药和花香	[17]
	2-十一酮	C₁₁H₂₂O	熟蔬菜	[53]
	2,3-丁二酮	C₄H₆O₂	清香味	[31]
	莰酮	C₁₀H₁₆O	青草味	[53]
种类	挥发性化合物	化学式	气味描述	文献
酯类	甲酸己酯	C₇H₁₄O₂	清香	[4],[20]
	乙酸甲酯	C₃H₆O₂	清香、甜香味	[31]
	乙酸乙酯	C₄H₈O₂	果香	[52]
	乙酸丁酯	C₆H₁₂O₂	果香	[52]
	丙酸丁酯	C₇H₁₄O₂	果香	[52]
酸类	酸类		腐臭味、汗味、药味及塑料味	[56]
	己酸	C₆H₁₂O₂	酸味	[56]
	庚酸	C₇H₁₄O₂	酸味	[56]
	辛酸	C₈H₁₆O₂	酸味	[56]
吡嗪	吡嗪类		焙烤和坚果味	[56]
	2,3-二甲基吡嗪	C₆H₈N₂	坚果烘烤香	[20]
	2,5-二甲基吡嗪	C₆H₈N₂	坚果烘烤香	[20]
	2-乙基-6-甲基吡嗪	C₇H₁₀N₂	坚果烘烤香	[20]
	3-乙基-2,5-二甲基吡嗪	C₈H₁₂N₂	坚果烘烤香	[20]
	2-甲基吡嗪	C₅H₆N₂	烧烤味	[31]
其他	吲哚	C₈H₇N	焦油香	[4]
	2-甲氧基苯酚	C₇H₈O₂	烟熏味	[31]
	4-甲基-2-甲氧基苯酚	C₈H₁₀O₂	甜味	[31]
	4-乙烯基苯酚	C₈H₈O	药香味	[31]
	4-乙烯基愈创木酚	C₉H₁₀O₂	坚果、辛辣和丁香状气味	[19]
	2-戊基呋喃	C₉H₁₄O	果香味和青草味	[4],[9]
	2-乙酰-1-吡咯啉	C₆H₉NO	爆米花香	[4],[56]
	2,4-二叔丁基苯酚	C₁₄H₂₂O	木香	[4]
	2-正丁基呋喃	C₈H₁₂O	坚果烘烤香	[20]

种类	挥发性化合物	化学式	气味描述	文献
烷烃	3-甲基十一烷	C₁₂H₂₆	熟蔬菜味、花香	[53]
	5-甲基十三烷	C₁₄H₃₀	熟蔬菜味、花香、爆米花味	[53]
	十四烷	C₁₄H₃₀	花香	[53]
	十五烷	C₁₅H₃₂	青草味	[53]
醇类	醇类		原生、浓郁香味	[56]
	1-辛烯-3-醇	C₈H₁₆O	蘑菇香	[13]
	1-戊醇	C₅H₁₂O	水果味	[31],[56]
	1-己醇	C₆H₁₄O	苹果香	[53],[56]
	1-庚醇	C₇H₁₆O	甜香、坚果味	[31]
	1-壬醇	C₉H₂₀O	玫瑰花蜡和果香	[4],[20]
	1-癸醇	C₁₀H₂₂O	甜香、花香和果香	[4],[20]
	2-甲基-1-丁醇	C₅H₁₂O	花香味	[31]
	2-乙基-1-己醇	C₈H₁₈O	嫩叶清香	[4],[20]
	苯甲醇	C₇H₈O	甜味	[16]
醛类	3-甲基丁醛	C₅H₁₀O	麦芽味	[31]
	己醛	C₆H₁₂O	清香果香	[21]
	戊醛	C₅H₁₀O	木香,水果香	[31]
	辛醛	C₈H₁₆O	柑橘香	[56]
	庚醛	C₇H₁₄O	水果香	[31]
	壬醛	C₉H₁₈O	玫瑰、柑橘香	[20]
	癸醛	C₁₀H₂₀O	甜香、柑橘香花香	[56]
	苯甲醛	C₇H₆O	苦杏仁、樱桃香	[56]
	苯乙醛	C₈H₈O	熟蔬菜	[53]
	糠醛	C₅H₄O₂	苦杏仁味	[31]
	反-2-辛烯醛	C₈H₁₄O	坚果香	[20]
	反-2-壬烯醛	C₉H₁₆O	脂肪、牛油、豆类、黄瓜和木质类香	[9]
	顺-2-庚烯醛	C₇H₁₂O	奶香	[20]
	(反,反)-2,4-癸二烯醛	C₁₀H₁₆O	脂肪和蜡状气味	[9]
	香草醛	C₈H₈O₃	香草味	[31]
	异香草醛	C₈H₈O₃	爆米花味	[53]
酮类	酮类		花香和果香	[55]
	6-甲基-5-庚烯-2-酮	C₈H₁₄O	柠檬香	[56]
	香叶基丙酮	C₁₃H₂₂O	花香	[20]
	3-辛烯-2-酮	C₈H₁₄O	橘味,草药香	[20]
	3-壬烯-2-酮	C₉H₁₆O	草药和花香	[17]
	2-丁酮	C₄H₈O	辛辣气味	[9]
	2-庚酮	C₇H₁₄O	梨香	[4],[52]
	2-癸酮	C₁₀H₂₀O	桃子香	[4],[52]
	2-辛酮	C₈H₁₆O	牛奶、乳酪、蘑菇香	[4],[20]
	3-辛酮	C₈H₁₆O	草药和花香	[17]
	2-十一酮	C₁₁H₂₂O	熟蔬菜	[53]
	2,3-丁二酮	C₄H₆O₂	清香味	[31]
	莰酮	C₁₀H₁₆O	青草味	[53]
种类	挥发性化合物	化学式	气味描述	文献
酯类	甲酸己酯	C₇H₁₄O₂	清香	[4],[20]
	乙酸甲酯	C₃H₆O₂	清香、甜香味	[31]
	乙酸乙酯	C₄H₈O₂	果香	[52]
	乙酸丁酯	C₆H₁₂O₂	果香	[52]
	丙酸丁酯	C₇H₁₄O₂	果香	[52]
酸类	酸类		腐臭味、汗味、药味及塑料味	[56]
	己酸	C₆H₁₂O₂	酸味	[56]
	庚酸	C₇H₁₄O₂	酸味	[56]
	辛酸	C₈H₁₆O₂	酸味	[56]
吡嗪	吡嗪类		焙烤和坚果味	[56]
	2,3-二甲基吡嗪	C₆H₈N₂	坚果烘烤香	[20]
	2,5-二甲基吡嗪	C₆H₈N₂	坚果烘烤香	[20]
	2-乙基-6-甲基吡嗪	C₇H₁₀N₂	坚果烘烤香	[20]
	3-乙基-2,5-二甲基吡嗪	C₈H₁₂N₂	坚果烘烤香	[20]
	2-甲基吡嗪	C₅H₆N₂	烧烤味	[31]
其他	吲哚	C₈H₇N	焦油香	[4]
	2-甲氧基苯酚	C₇H₈O₂	烟熏味	[31]
	4-甲基-2-甲氧基苯酚	C₈H₁₀O₂	甜味	[31]
	4-乙烯基苯酚	C₈H₈O	药香味	[31]
	4-乙烯基愈创木酚	C₉H₁₀O₂	坚果、辛辣和丁香状气味	[19]
	2-戊基呋喃	C₉H₁₄O	果香味和青草味	[4],[9]
	2-乙酰-1-吡咯啉	C₆H₉NO	爆米花香	[4],[56]
	2,4-二叔丁基苯酚	C₁₄H₂₂O	木香	[4]
	2-正丁基呋喃	C₈H₁₂O	坚果烘烤香	[20]

起始物质	产生过程	得到风味物质	文献
脂质	氧化和分解	醛类、酸类和烃类	[9]、[55]、[56]
不饱和脂肪酸	氧化和分解	酮类、醇类	[55]、[56]
氨基酸	降解和合成	酮类	[55]
氨基酸,碳水化合物	美拉德反应	吡嗪等杂环化合物	[56]