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KMID : 0380620160480020187
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 2 p.187 ~ p.191
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Discrimination of Rice Volatile Compounds under Different Milling Degrees and Storage Time Using an Electronic Nose
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Han Hyun-Jung
Dong Hye-Min
Noh Bong-Soo
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Abstract
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The objective of this study was to analyze the volatile compounds in rice under various milling degrees using a mass spectrometry-based electronic nose and discriminant function analysis (DFA). Less volatile components were more frequently found in rice with a lower milling degree. Milling degree resulted in a shift of DF1 to the left side of the DFA plot. This indicated that the DF1 scores were correlated with the milling degree of rice. Brown rice was found to have more volatile components regardless of the milling degree. Thus, rice prepared at different milling degrees could be effectively discriminated with electronic nose analysis. Moreover, more volatile components were detected with an increase in storage time. A slight change in volatile components was found with an increase in the milling degree. The electronic nose could predict the milling degree and storage time of rice.
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KEYWORD
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rice, milling degree, storage, electronic nose
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